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Modeling the potential of lysine biofortification of maize to improve protein quality and reduce risk of protein inadequacy in Sub‐Saharan Africa
Author(s) -
Suri Devika,
Strutt Nicholas R.,
Ghosh Shibani,
Gunaratilupa S.
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.lb261
Subject(s) - biofortification , lysine , protein quality , staple food , nutrient , microbiology and biotechnology , limiting , population , biology , agronomy , food science , agriculture , amino acid , environmental health , medicine , micronutrient , engineering , biochemistry , pathology , mechanical engineering , ecology
Populations dependent on starchy staple crops are at risk of protein inadequacy due to limited lysine content. Previous work found 31% risk of protein inadequacy in Sub‐Saharan Africa (SSA). We examined the potential of lysine biofortified maize to reduce protein inadequacy in countries with high maize dependence. Methods FAO food balance sheets and USDA nutrient data were used to determine mean nutrient supply and estimate the population risk of protein inadequacy (PRPI), adjusting for protein quality using the PDCAAS method. We modeled a 60% increase in lysine in maize to bring the amino acid score to 1 as per WHO/FAO 2008 adult protein requirements. The new PRPI was calculated based on 2005 food supply, assuming 100% substitution with biofortified maize. Results Lysine biofortified maize decreased PRPI by more than 10 percentage points in Mozambique (77% to 60%), Zimbabwe (43% to 28%), Togo (53% to 40%), Malawi (31% to 18%), Zambia (44% to 33%) and Lesotho (13% to 3%), equating to 10 million fewer people at risk for protein inadequacy. No other amino acid was limiting in the diet. Conclusion Lysine biofortification of maize has the potential to significantly reduce PRPI in countries with high dependence on maize. The model should be applied to individual‐level dietary data to assess PRPI in at‐risk populations.