The World Health Organization estimates between 4-5 billion people worldwide are affected by iron deficiency anemia. Given the need for a sustainable solution to reduce this number, biofortified rice (variety IR68144) was used to test the feasibility of high iron rice as a source of dietary iron. With support from IFPRI (under the HarvestPlus program), The Micronutrient Initiative and the Asian Development Bank, a double blind, longitudinal (9 months), intervention study was conducted with religious sisters from 10 convents in and around Manila, The Philippines. The findings indicate that consuming biofortified rice can have a significant positive effect on the iron status of women with iron-poor diets. Principal investigators Jere Haas from Cornell University Division of Nutritional Sciences and John Beard from the Department of Nutritional Sciences, Pennsylvania State University will present the research findings and discuss the implications of the results for the future of biofortified crops as a means for reducing undernutrition.