|BERGMAN, CHRISTINE - University Of Nevada|
Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 8/15/2009
Publication Date: 9/13/2009
Citation: Bergman, C.J., Mcclung, A.M., Champagne, E.T., Grimm, C.C., Chen, M. 2009. Rice sustainability will require enhanced grain nutrient profiles. Cereal Foods World 54:A16.
Technical Abstract: The term sustainability when referring to rice production means different things to different groups of people. For rice farmers, the focus is generally on the use of production practices that preserve the growing environment’s productivity. Those in the nutrition and food processing arenas include in the definition of rice sustainability that it be produced in sufficient quantity and quality to meet the cultural desires and health needs of the human population. Much of the globe’s population today suffers from two forms of malnutrition: over- and under-nutrition. Thus rice needs to include nutrients and fractions that will meet the health needs of both of these groups. There are many research projects under way across the globe focused on enhancing the health benefits of rice. This presentation will address two of these. We are working to understand consumer preferences for milled versus brown rice. Both forms of malnutrition could be lessened by changing eaters’ preferences from milled to unmilled rice. Those that are under-nourished would benefit from consuming more protein and essential vitamins and minerals. Those suffering from chronic diseases related to over-nutrition would also likely benefit due to the association between whole grain consumption and reduced risk of developing heart disease and some forms of cancer. We are also working to understand the potential for using a giant embryo mutant to increase kilocalorie intake of those that are under-nourished. This mutant is also being evaluated for its potential use as a cultivar designed to increase the levels of several cholesterol lowering fractions contained in rice bran oil. The health needs of rice consumers across the planet are many. Rice can no longer be looked at as only a source of kilocalories. For rice to be sustainable, cultivars must be developed that are specifically designed and processed to meet human health needs.