Biofortification to tackle the “persistent burden” of nutrient deficiencies: Expert weighs in

08 Jan 2020 --- Nutrient deficiencies are a matter of global concern. Both obesity and malnutrition are pertinent problems that large parts of the population suffer from and often lead to nutritional deficiencies. The issue is especially pronounced in underprivileged parts of the world. To tackle this, experts employ biofortification, which uses conventional crop breeding to increase micronutrient levels to address preventable deficiencies of key vitamins and minerals. The question remains, however, how useful is this tactic and what role does industry play?

“Biofortification is regarded as one key strategy that addresses the persistent burden of micronutrient deficiency. However, it should be used as part of a comprehensive food system,” Maria Nieves Garcia-Casal, Scientist, Nutrition and Food Safety Department for the World Health Organization (WHO), tells NutritionInsight. 

She also explains that while industry could boost the use of biofortifying crops with one or more micronutrients, a robust rationale is needed to plan this program. Garcia-Casal also argues that it should be based on market analysis, government endorsement, evaluation of food consumption patterns, food production system analysis and the nutritional assessment of the micronutrient status for important groups of the target population. 

Once the rationale has been established and accepted, the planning activities can be put forward. These could consist of identifying existing coordinating bodies, a feasibility assessment of the capacity for implementing and monitoring and evaluation (M&E), and the development of a roadmap and timeline.

Biofortification is regarded as one key strategy that addresses the persistent burden of micronutrient deficiency.“The effectiveness of biofortification of crops and their products to improve micronutrient intake in populations (and eventually contribute to nutrition, health and development) depends on several factors. These include a supportive legal framework; adequate breeding; production and supply of fertilizer and biofortified seeds and crops; the integration of biofortified crops into food systems including allocation of agricultural land and farm labor to production of biofortified crops; the development and implementation of quality assurance systems for seeds, fertilizers, and crops; access to biofortified crops and their products; as well as behavior change communication to policymakers, farmers, food producers and consumers,” Garcia-Casal explains.

Why is biofortification important?
WHO has previously described food fortification as “the most cost-effective strategy for preventing and addressing micronutrient deficiencies in both developed and developing countries around the world.”

In March 2019, a Global Food Policy Report by the International Food Policy Research Institute (IFPRI) showed that a revitalization of rural areas is urgently needed to stop rising malnutrition rates. Such revitalization could address the multiple crises facing rural areas, including malnutrition rates. The report notes that in 2018, malnutrition jumped for the third year in a row, with 821 million people globally now facing chronic food deprivation. The report also underscores the continuing need for improved nutritional development and innovation to tackle the myriad of issues laid out in the IFPRI report.

Many of the world’s poorest and most malnourished people live in rural areas. Therefore, addressing development here is vital to achieving the Sustainable Development Goals (SDGs), which are a collection of 17 goals covering key social and economic development issues, such as poverty, hunger and gender equality. Rural populations account for 45 percent of the world’s population, but 70 percent of “the extremely poor.” 

Rural communities have continued to find themselves in a “state of crisis,” marked by a deepening cycle of hunger and malnutrition, persistent poverty, limited economic opportunities and environmental degradation, the report notes.

Populations with low-incomes or production and trading issues stemming from geography are likely to see the most benefits from biofortification, Garcia-Casal notes.

The beneficial effects of biofortification were highlighted by a study published in the Journal of Nutrition in 2018. The report found that the consumption of iron-biofortified pearl millet can significantly improve cognitive abilities in Indian adolescents. 

Boosting biofortification
Staple foods that are the ideal vehicles for biofortification in any of its forms include corn, wheat, sweet potato, rice and cassava. 

“One approach to improve the intake of nutrient-rich foods is by increasing the nutrient content potential of staple crops through biofortification. It can be achieved through one of three main non-mutually exclusive agronomic methods: application of fertilizer to the soil or leaves; conventional or traditional plant breeding; or genetic engineering, which includes genetic modification,” states Garcia-Casal.

Not a stand-alone solution
However, Garcia-Casal flags some issues surrounding biofortification that must be addressed. “Biofortified crops may not be adopted by farmers or accepted by consumers if they are different from non-biofortified crops in yield or organoleptic characteristics. Allergies or intolerance, particularly with bio-engineered crops or genetic modification have also been raised as a key concern. From the environmental perspective, cross-contamination of crops and the reduction of biodiversity in crops have been cited by some authors as threats of this strategy,” she says. 

Biofortification has clear nutritional goals but it cannot be considered as a stand-alone solution.Furthermore, biofortification efforts may be wasted if human factors related to micronutrient status are not taken into account. Factors such as inflammation and disease can affect absorption and bioavailability. Understanding the interactions between micronutrients is essential. An example of this is the synergic effect of iron and pro-vitamin A carotenoids or the competitive effect of iron and zinc, Garcia-Casal adds.

This is particularly the case in terms of chemical and physical properties of the biofortified crops, complete meals or dietary practices, she highlights.

Biofortification has clear nutritional goals but it cannot be considered as a stand-alone solution. “Instead, it should be part of a comprehensive approach that needs to address food insecurity, extreme poverty and social injustice,” she says. 

“Ethical aspects of biofortification require more research for understanding the impacts on issues of self-determination, liberties and food justice with regard to production and dietary choices. Early involvement of the community, farmers and women in understanding the process and its importance, as well as finding local solutions could help in acceptance, adoption and implementation. Additionally, fair access to seeds and foods for farmers and consumers, ought to be considered,” Garcia-Casal reiterates.

What’s next?
The evidence suggests that biofortification could help tackle nutritional deficiencies, but it is a matter for both industry and policy to address. By mobilizing global bodies to push for increased biofortification of key crops, the world could potentially be more nutritiously fed, with related diseases significantly minimized in scale.

By Kristiana Lalou