Rice is not only the staple food not just in India but 50% of the world's population mainly in Asian countries also consume it. In India, when we start weaning food for our babies at the age of 6 months we start with rice-based foods followed by wheat. This is because, these food items not only provide adequate macro and micro nutrients, but they are also very safe and easy to digest. However, a recent study that focuses on the nutritional impact of high-yield rice and wheat varieties, initiated by the Indian Council of Agricultural Research (ICAR), explored changes in nutrient profiles and potential health risks associated with these staple grains.
To know more about it, ABP Live sought the opinion of experts who explained this and also spoke about the benefits and side effects of roti and rice.
Benefits Of Rice And Roti:
Rice and roti contain complex carbohydrates and when consumed in prescribed quantities, they provide sufficient energy for the body. When they are consumed combined with dal/pulses it becomes a wholesome food with protein, calcium, phosphorus, magnesium, zinc, fibre, potassium, copper, selenium, iron, vitamins C, E, and B complex.
When you add vegetables with roti and rice, the glycaemic index improves and can be consumed by the diabetes population as well. Researchers also say that vitamins and minerals present in rice and roti are observed better than other food sources.
Talking about their benefits, Dietician Umang Malhotra says: "Rice is a staple food for over half of the world's population, providing a significant source of carbohydrates and vitamins such as thiamine, niacin, and vitamin B6. Brown rice, in particular, is a good source of dietary fiber and minerals such as magnesium and selenium. On the other hand, roti, contains dietary fiber and minerals such as iron and calcium. Both rice and roti can be part of a healthy and balanced diet, provided they are consumed in moderation and in combination with other nutrient-rich foods."
Toxins In Rice And Roti:
Naturally, rice and roti are toxin-free or contain very less toxins. But when we cook or process them, they develop some toxicity or low nutrient value food.
Vijayshree, Head and Chief Dietician at MGM Healthcare says: "In the process of refining grain, the bran is separated, resulting in the loss of dietary fibre, vitamins, minerals, lignans, phytoestrogens, phenolic compounds, and phytic acid. Thus, refined grains are more concentrated in starch since most of the bran and some of the germs are removed in the refining process."
Rice and wheat, the staple diet of people in India, are low in food value and high in toxins, as is said in a recent study led by scientists from the Indian Council of Agricultural Research (ICAR)
Explaining this, Vijayshree says: "This is mainly because the breeding programs focused on developing high-yielding varieties have altered the nutrient profiles of rice and wheat- to the extent that their dietary and nutritional value has gone down."
The study also highlighted that in the past 50 years, the concentration of essential nutrients like zinc and iron has decreased by 33% and 27% in rice, and by 30% and 19% in wheat, respectively. Further, the concentration of arsenic, a toxic element in rice, has increased by 1,493%.
"In other words, our staple foodgrains are not only less nutritious but also harmful to health. This depleted concentration of essential nutrients in staple grains could result in a higher prevalence of diseases related to neurological, reproductive, and musculoskeletal systems," she adds.
Implications Of The Study And Necessary Steps To Be Taken:
The study on the nutritional impact of high-yield rice and wheat varieties in India has indeed raised critical considerations at the intersection of agriculture, public health, and sustainability.
Dietician Garima Goyal says: "The findings illuminate a potential imbalance between achieving high crop yields and maintaining the nutritional quality of staple foods. The long-term health implications of diminished essential nutrients and increased toxins in these grains prompt reflections on the sustainability of current agricultural practices. Environmental concerns regarding genetic tampering and unintended consequences highlight the broader impact on ecosystems."
"The proactive approach of addressing nutritional challenges through bio-fortification underscores the potential for solutions that enhance the nutritional content of staple crops. Beyond India, the study's global context sparks discussions about the implications of similar agricultural practices worldwide, emphasizing the need for international collaboration. Policymakers might reconsider agricultural strategies, aligning them with public health goals. Increased consumer awareness about nutritional profiles may influence food choices and drive demand for transparent labeling. Ultimately, the study serves as a catalyst for interdisciplinary collaboration and informed dialogues to ensure a balance between agricultural productivity, nutritional well-being, and environmental sustainability," she adds.
- Opting for varieties like basmati rice, which tends to have lower arsenic levels, and rinsing rice thoroughly before cooking can help reduce exposure.
- Additionally, cooking rice in excess water and draining it afterward can further decrease arsenic content.
- Similarly, roti may contain traces of toxins like mycotoxins, which are produced by molds. Choosing high-quality whole wheat flour and ensuring proper storage in airtight containers can minimize mycotoxin contamination.
- For those seeking alternatives, incorporating a variety of grains like quinoa, millet, and barley into their diet can provide diverse nutrients and flavours.
[Disclaimer: The information provided in the article, including treatment suggestions shared by doctors, is intended for general informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.]