Fortification of lysine for improving protein quality in multiple-fortified quick cooking rice : Review

T. Wongmetinee, A. Boonstra, M.B. Zimmermann, V. Chavasit

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Previous studies in Thailand indicated that rice-based complementary foods of breast-fed infants normally provided inadequate iron and calcium. Quick-cooking rice fortified with different nutrients was therefore developed. The idea of lysine fortification was based on the fact that lysine is a limiting amino acid in rice. The objective of this study was to determine the feasibility of producing quick-cooking rice (MFQCR) fortified with adequate levels of vitamins, minerals and lysine together with an assessment of lysine intake among Thai infants. Lysine together with iron, calcium, zinc, thiamin and folate was fortified into broken rice to meet the requirements for infants aged 6-24 mo. Lysine loss and changes in physical and sensory qualities were determined during a shelf-life study under accelerated condition. To assess the lysine intake among infants, 24 hour-recall data from Thai National Food Consumption Survey (2006) among infants aged 6-24 mo in Central Thailand was used. It was considered feasible to produce lysine-fortified MFQCR, and using it did not affect the intake of infants. The lysine requirement was most fulfilled in infant aged 12-24 mo being fed with 3 meals. Food consumption data showed that the daily lysine intake was certainly adequate, and no difference between infants from low- and highincome households was found. Lysine fortification in MFQCR might not be beneficial to infants in Central Thailand; however, it is still considered more required in countries where the populations consume cereal-based diet, and have no access to good quality protein e.g. Cambodia, Indonesia and North Korea
Original languageEnglish
Pages (from-to)S21
JournalEuropean Journal of Clinical Nutrition
Issue numberS3
Publication statusPublished - 2009


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