South African Experience with the Use of Red Palm Oil to Improve the Vitamin A Status of Primary Schoolchildren

• Published in: Food and nutrition bulletin 2000, Vol.21 (2), p.212-214
• Main Authors: van Stuijvenberg, M. E., Benadé, A. J. S.
• Format: Article
• Language: English
• ISSN: 1564-8265; 0379-5721; 1564-8265
• DOI: 10.1177/156482650002100216

A randomized, controlled, three-month trial compared the effect of biscuits containing red palm oil as a source of β-carotene and biscuits containing synthetic β-carotene on the vitamin A status of primary schoolchildren. Children consuming either type of fortified biscuit had a significant improvement in serum retinol concentrations compared with control children who received an unfortified biscuit. Using a red palm oil shortening in the biscuit has several other advantages. Unlike the commercial fat normally used in the baking industry, red palm oil contains no trans fatty acids. Because of its high carotenoid and vitamin E contents, the need to add synthetic β-carotene and antioxidant to the baking mix is eliminated. Quality control is simplified. Production costs for the red palm oil biscuit are slightly lower than those for the synthetic β-carotene biscuit. Red palm oil is thus ideally suited for use as a source of β-carotene in food fortification in the baking industry.