以抗击非传染性慢性疾病和农民贫困为关键点的健康驱动下泰国大米发展经验

Thailand Experience in Developing Wellness-driven Rice as the Key to Fight NCDs and Farmer Poverty

近年来,非传染性慢性疾病的发病率迅速上升,已成为一个全球性的问题。过度食用简单的加工碳水化合物食品被认为是导致年轻人和老年人罹患非传染性慢性疾病的主要原因之一。全谷物米是碳水化合物、膳食纤维的重要来源,富含维生素、矿物质和抗氧化剂。然而,糙米的适口性是其在长期以白米消费为主的人群中被接受的关键因素。在初始阶段,我们成功培育出了水稻品种,其全谷物米芳香、柔软且白米具有较高的铁锌密度和中血糖指数(GI)。最成功的品种是独特的具有较软质构的黑紫色稻米,名为紫莓香米(Riceberry),富含蓝莓花青素等营养物质的稻米。针对富含膳食纤维、高抗氧化活性的稻米产品研发一直是学术界、实体部门和中小企业极为活跃的领域,目前共有关于紫莓香米相关的39项专利申请(18项已授权专利)、12项国际出版物、以及18700个与紫莓香米有关的YouTube视频。从2017年开始,紫莓香米已超越泰国Hom茉莉香米(Thai Hommali Rice)成为最受欢迎的产品开发选择原料,已有超过200种作为乳制品替代品、配菜、主餐食品、热饮料、烘焙食品和早餐麦片等的商业化食品和非食品产品。在第二阶段,我们成功地培育出了名为Pink+4的低血糖指数水稻品种,该品种具有对骤发洪水、水稻白叶枯病、稻瘟病和破坏性褐飞虱的首选抗性,适用于有机水稻生产。以紫色紫莓香米为原料的低GI米粉创新产品已成为功能性配料和功能性食品的下一个发展趋势。这些健康的稻米产品在全球具有较好的发展潜力,可以作为健康食品、无麸质、富含纤维、复杂碳水化合物和可持续有机农业的营养密集型产品。

Prevalence of chronic noncommunicable diseases(NCDs)is rapidly increasing and has become a global problem in modern day.Over consumption of simple,processed carbohydrate foods is considered one of the main causes of NCD in young and elderly populations.Whole grain rice is an important source of a complex carbohydrate,dietary fiber,enriched with vitamins,minerals,and antioxidants.However,palatability of brown rice is the key success factor among white-rice-addicted communities.In the initial phase,we successfully breed rice strains with aromatic,soft-whole grain,white rice contains high grain-Fe/Zn density and intermediate glycemic index(GI).The most successful variety was uniquely soft-textured black purple rice named Riceberry,depicting rice enriched with blueberry nutritional characteristics.Product development for fiber-rich,high antioxidant has been extremely active from academia,real sectors,and SMEs.In total,39 patent applications(18 granted patents),12 international publications,and 18,700 Youtubes related to Riceberry.From 2017,Riceberry has become the most popular choice for product development surpassing Thai Hommali Rice.More than 200 food and non-food products were commercialized as dairy replacement,side dishes,meals,hot beverages,bakery,and breakfast cereals.In the second phase,we successfully breed low GI rice strains named Pink+4 equipped with farmers’preferred resistance to flash flooding,bacterial leaf blight,leaf blast,and devastating brown planthopper adapted to organic rice production.Innovative products combined of low GI rice flour with purple Riceberry have been the next trend for functional ingredients and foods.These healthy rice products have high potential globally as healthy foods,gluten-free,fiber-rich,complex carbohydrate,and nutrient-dense from sustainable organic farming.