An effective tool for micronutrient fortification

Ultra Rice has been studied more thoroughly than any other rice fortification technology on the market. Rigorous testing, efficacy trials, and consumer-acceptance studies have all helped to ensure that the Ultra Rice technology is an affordable and effective approach to reducing malnutrition in rice-consuming populations. Read more in a research table outlining more than 20 studies.

Combating vitamin A deficiency

In Brazil, researchers provided 83 children aged one to six years with Ultra Rice fortified with vitamin A. The number of vitamin A–deficient children decreased from 50 percent to less than 10 percent in a single month. In another year-long study in several preschools, the incidence of vitamin A deficiency dropped dramatically from roughly 50 percent to 0!

In a large independent study conducted in Nepal by the University of California, one group of 69 women in their last trimester of pregnancy received Ultra Rice fortified with vitamin A for six weeks. Despite the fact that vitamin A status among women this late in pregnancy would otherwise be expected to worsen, these women’s vitamin A levels improved significantly.

In safety studies in Canada and Brazil, researchers supplied nonpregnant women with Ultra Rice fortified at levels high enough that it could deliver enough vitamin A to combat deficiency in children who consumed it as only 10 percent of their diet. After analyzing the women’s serum levels of retinoic acid over time, the researchers concluded that it would be impossible to consume enough fortified rice to cause harm, even in pregnant women.

Providing essential iron

In Mexico, a blinded, randomized, placebo-controlled clinical trial was conducted among nonpregnant women who consumed Ultra Rice fortified with iron once a day at their workplace canteen. After six months of eating Ultra Rice, the women’s iron status had improved and the prevalence of anemia decreased by 80 percent.

A proven technology

Consumer acceptance. In sensory evaluations in Ecuador, Colombia, and India, the majority of consumers were positive toward the fortified rice. Trained food panelists agreed that an early Ultra Rice formulation (fortified with vitamin A) was similar in taste, texture, and smell to ordinary rice.

Willingness to pay. In India and Ecuador, consumers said they were willing to pay more for the nutritional benefits of fortified rice. After a social marketing campaign in Indonesia, a study of 13 retail outlets found that most maintained or increased their volume of rice sales when they offered fortified rice, even when prices were 10 to 20 percent higher.

Nutrient retention. Nutrient losses are low after Ultra Rice is rinsed and cooked, unless a large amount of excess water is used in cooking that is not consumed. Researchers at the National Institute of Nutrition in India found that fortified rice lost less than two percent of iron when they rinsed and stirred it four times and then cooked it using the water-absorption method.

Stability. The nutrients protected inside the Ultra Rice grains remain stable even under challenging storage conditions. When stored for six months at 45°C (113°F) and both 60 and 100 percent relative humidity, multi-micronutrient Ultra Rice retained 100 percent of its iron, zinc, and folic acid and nearly 80 percent of its thiamin and (in a separate grain) vitamin A. The effect of such long storage on color and taste was slight, with minimal lipid oxidation (rancidity).

Moving forward

Research on Ultra Rice is ongoing. We continue to refine formulations and broaden our evidence base. New production partners are learning how to make Ultra Rice, and collaborators, including regional and municipal governments and NGOs, are exploring opportunities for introducing Ultra Rice into large-scale meal programs funded by the public sector. Every step of the way, PATH is documenting our project impact and informing global advancements in rice fortification.