Use of red palm oil in local snacks can increase intake of provitamin A carotenoids in young aborigines children: a Malaysian experience.

Autor:	Ng TK; Department of Nutrition and Dietetics, International Medical University, 57000 Kuala Lumpur, Malaysia. tony_ng@imu.edu.my, Low CX; Department of Nutrition and Dietetics, International Medical University, 57000 Kuala Lumpur, Malaysia., Kong JP; Department of Nutrition and Dietetics, International Medical University, 57000 Kuala Lumpur, Malaysia., Cho YL; Department of Nutrition and Dietetics, International Medical University, 57000 Kuala Lumpur, Malaysia.
Jazyk:	angličtina
Zdroj:	Malaysian journal of nutrition [Malays J Nutr] 2012 Dec; Vol. 18 (3), pp. 393-7.
Abstrakt:	Introduction: Carotenoid-rich red palm oil (RPO)-based snacks have been provided to children in impoverished communities to improve their vitamin A status. The non-availabilty of information on the acceptability of RPO-based snacks by Malaysian aborigines (Orang Asli) children forms the basis of this study. Methods: Twenty-one Orang Asli children, majority of whom had normal body mass index for age (BMI-for-age) and aged 4.73 +/- 0.92 years in Sungai Tekir, Negeri Sembilan were provided with three freshly-prepared snacks (springroll, curry puff or doughnut) each containing one teaspoon or 5 ml of RPO per serving, on separate mornings. On the fourth morning, one serving each of all 3 different snacks was provided together on a plate to every child for consumption and preference for the snacks recorded. The children's habitual vitamin A intakes were assessed by a semi-quantitative food frequency questionnaire (FFQ) and carotenoid retention tests for the prepared snacks were performed by column chromatography. Results: Fifty-four percent of the children did not meet their RNI for vitamin A. Based on acceptance criterion of consuming at least one-half serving of the snacks provided, springroll and curry puff recorded 100% acceptability while doughnut had 82% acceptability. Preference of snack was in the order, springroll (47%) > doughtnut (35%) > curry puff (18%), but a Z-test test for proportions showed no statistical significance. Carotenoid retention tests showed great variation between snacks namely, doughnut (100%) > springroll (84%) > curry puff (45%). Conclusion: The overall findings indicate that the RPO-based snacks are highly acceptable and can be used to improve the dietary intake of provitamin A carotenoids of Malaysian Orang Asli children.
Databáze:	MEDLINE
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