The term “orange rice” refers to Golden Rice (GR), a genetically modified crop developed to address a major global nutritional deficiency. This rice variety is engineered to produce beta-carotene, a pigment that gives the grain a characteristic golden-yellow color. Beta-carotene is a compound the human body converts into Vitamin A.
What is Golden Rice and Why Was It Developed
Golden Rice is a variety of Oryza sativa engineered to biosynthesize and accumulate beta-carotene in its endosperm. Standard rice varieties do not produce beta-carotene in the endosperm, which is why they are typically white after milling. The genetic modification involves introducing genes from other organisms, such as corn and a common soil bacterium, to activate the necessary biochemical pathway in the rice grain.
The primary motivation for its development was to combat Vitamin A Deficiency (VAD), affecting millions, particularly in developing regions. VAD is the leading cause of preventable childhood blindness and impairs the immune system. Since rice is the staple food for a large portion of the world’s population, especially in VAD-affected areas, biofortifying it with a Vitamin A precursor was seen as a sustainable, food-based intervention.
The initial version of Golden Rice produced a modest amount of beta-carotene, but an improved version, known as Golden Rice 2 (GR2), was later developed. By replacing a daffodil gene with one from maize, researchers significantly increased the beta-carotene concentration. This second-generation variety can contain up to 35 micrograms of beta-carotene per gram of dry rice.
How the Body Uses Beta-Carotene from Rice
The health benefit of Golden Rice depends on the body’s ability to efficiently absorb and convert the beta-carotene into active Vitamin A, or retinol. Beta-carotene is a provitamin A carotenoid. Once consumed, the beta-carotene is absorbed in the human gut and cleaved by an enzyme into two molecules of retinol.
Human feeding studies using Golden Rice have confirmed that its beta-carotene is highly bioavailable and effectively converted to Vitamin A in humans. The conversion factor for Golden Rice beta-carotene to retinol was approximately 3.8 to 1. This conversion efficiency is comparable to pure beta-carotene delivered in an oil capsule and notably better than the beta-carotene found in some other plant sources, such as spinach.
A modest portion of Golden Rice can provide a substantial nutritional benefit. Researchers estimate that consuming a single cup of cooked Golden Rice daily could supply 50% of the estimated average requirement for Vitamin A for both pregnant women and young children. Adequate Vitamin A intake supports several bodily functions, including maintaining good vision, supporting the immune system, and promoting proper growth and development.
Global Safety Approvals and Consumption Status
Golden Rice has undergone rigorous safety assessments by international regulatory agencies. Major regulatory bodies have concluded that the rice is as safe as conventional rice varieties. These approvals are based on comprehensive analyses of the rice’s composition, potential allergenicity, and toxicity.
The United States Food and Drug Administration (US FDA), Health Canada, and Food Standards Australia New Zealand (FSANZ) have all issued positive food safety evaluations for Golden Rice. Health Canada concluded that the changes made to the rice did not pose a greater risk to human health than existing rice varieties. The US FDA similarly concurred with the assessment of safety and nutrition.
Following international approvals, the Philippines became the first country to approve Golden Rice for commercial propagation in 2021. An application for regulatory approval is currently pending in Bangladesh, another country where VAD remains a public health concern.