Rice (Oryza sativa L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342–357 kcal/100 g, 6.79–10.74 g/100 g, 0.31–1.69 g/100 g, and 2.59–3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11–0.25 mg/100 g, 0.01–0.05 mg/100 g, 2.82–6.42 mg/100 g, 0.12–0.30 g/100 g, and 5.40–23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82–44.72, 30.69–58.34, 0.51–0.70,1.83–2.79, 5.00–5.36, 106.49–112.73, and 162.23–298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled.

South Asia is observing an epidemiological transition from communicable to non-communicable diseases where diabetes is an important marker. In this study,

In climate-vulnerable Bangladesh, certain regions are more exposed to climate-related risks. This climate vulnerability in Bangladesh exposes regional disp

Background and Aim: The COVID‐19 pandemic and the Russia–Ukraine war have exacerbated food insecurity and poor diet quality in low‐ and middle‐income countries like Bangladesh. Urban poor populations in Dhaka, particularly slum dwellers, face chronic food insecurity and limited access to nutritious foods. This study assessed food insecurity, diet quality, and nutritional status among women in low‐income slums of Dhaka. Methods: A community‐based cross‐sectional study was conducted among 400 women residing in low‐income slum communities in Dhaka City of Bangladesh and selected through convenience sampling. Data on socio‐demographics, food insecurity, diet quality, and anthropometry were collected. Food insecurity was assessed using the Food Insecurity Experience Scale (FIES), while dietary diversity and quality were evaluated using the Diet Quality Questionnaire (DQQ). Logistic regression models were used to examine the factors associated with food insecurity and dietary diversity. Results: The study found a high prevalence of food insecurity, with 90% of participants experiencing moderate or severe food insecurity, of which 34.6% were classified as severely food insecure. Women in the Dhaka South City Corporation had significantly higher odds of food insecurity, while households with multiple earners were less likely to experience it. About 42% of women met the minimum dietary diversity (MDD‐W) criteria. Older age, higher education, high income, and increased food expenditure were positively associated with MDD‐W. Vegetables and pulses were the most frequently consumed foods associated with non‐communicable disease (NCD) prevention. In contrast, sweet foods and deep‐fried items were the most commonly consumed NCD risk foods. Additionally, 8.8% of the women were underweight, and 42.3% were overweight or obese. Conclusion: This study reveals severe food insecurity, poor dietary quality, and a high prevalence of overweight or obesity among women in low‐income settlements of Dhaka City amid COVID‐19 and the Ukraine Crisis. Targeted interventions, including expanded social safety nets, nutrition education, and regulatory measures to reduce NCD‐risk foods, are essential to improve food access, dietary diversity, and nutritional status in these vulnerable communities during crises.

Objective: The present research investigated the pharmacological effectiveness of three functional foods—wood apple (WA), water spinach (WS), and moringa (MO)—against gentamicin (GM)‐induced nephrotoxicity and oxidative stress in rat models. Methodology: The study was conducted on rat model. Twenty‐five healthy Long Evan rats of both sexes were equally divided into five groups, which were studied for 7 days. GM at a dose of 80 mg/kg body weight was given daily intraperitoneally to rats of all groups except the normal control (NC). Simply, the NC and negative control (GM) groups received only regular diet. The 3 treatment groups received 20 g/rat/day of mashed WA, fried WS, and roasted MO with regular feed diet at 1:1 ratio. On the last experimental day (8 ^th day), all the rats were sacrificed to collect blood and kidney samples. Nephrotoxicity was assessed by biochemical estimation of serum creatinine (CK) and blood urea nitrogen (BUN), and oxidative stress was analyzed by determination of serum malondialdehyde (MDA) and superoxide dismutase (SOD) levels. In addition, histopathology of kidney tissue was also performed for final observation. Results: By lowering uremic toxin (serum CK and urea) levels, all the three functional foods significantly ( p < 0.05) improved kidney function and the GM‐induced oxidative stress. However, the difference in the blood SOD level was found to be statistically insignificant ( p > 0.05), nevertheless. The histopathological results in those groups corroborated the biochemical results of the food intervention groups. Conclusion: The present attempt shows that consuming the foods containing antioxidant phytochemicals may be a possible way to combat nephrotoxicity and oxidative stress. Nonetheless, the dosage response of these functional foods and mechanism of action to nephroprotection need to be investigated.

Background and Aims: Food safety is a major public health concern in Bangladesh, particularly in urban areas where fresh markets are the primary source of food. The objective of the study was to examine food safety Knowledge, Attitude, and Practice (KAP) among fresh market vendors and consumers in Dhaka, Bangladesh. Methods: Cross‐sectional data were collected from 406 respondents (205 vendors and 201 consumers) from 2 fresh markets in Dhaka city in 2022. Data were collected using a pretested interview‐based questionnaire, and composite KAP scores were calculated. Results: The study found that vendors had inadequate food safety knowledge, a mean score of 12.4 ± 2.6 (77.4% correct responses), and a good level of attitude, 9.7 ± 1.5 (88% correct responses). However, food safety practices were inadequate (5.2 ± 1.1; 57.5% correct responses). Overall, the KAP score was inadequate (27.2 ± 4.0; 75.7% correct response) and positively associated with education and prior food safety knowledge. On the contrary, consumers demonstrated good knowledge (13.5 ± 1.9; 84% correct responses). Consumers' knowledge was also significantly associated with their educational status. Vendors' and consumers' risk perception and risk management were significantly associated with food safety knowledge. About 25.9% of the vendors and 41.8% of the consumers believed that the fresh markets were not regularly inspected. Both vendors (42.9%) and consumers (86.6%) emphasized the importance of regular inspections in the markets. Conclusion: The findings indicate critical gaps between knowledge, attitude, and actual practices of food safety among vendors, alongside limited trust in market inspection systems. Strengthening food safety requires routine inspections, targeted vendor training, consumer awareness campaigns, and coordinated efforts among authorities and communities.