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Nutritional potential of red palm oil for combating vitamin A deficiency

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Although the severe vitamin A deficiency responsible for ocular damage is now rare, subclinical vitamin A deficiency still contributes importantly to high child mortality in the developing countries of Asia. This demands urgent and effective preventive action. Although periodic large doses of vitamin A for this purpose have been a favoured approach of international agencies, the coverage achieved has been inadequate and is usually not sustainable without external support. For this reason, there has been increasing emphasis on a sustainable dietary approach to the prevention of subclinical vitamin A deficiency. One part of this can be the production and use of red palm oil as a salad and cooking oil or blended into other vegetable cooking oils. The latter will also improve the caloric density of the diets, a serious limiting factor for young children in the region. It will also add antioxidant activity to the diet.

Document Type: Research Article

Publication date: June 1, 2000

More about this publication?
  • Established in 1978, the Food and Nutrition Bulletin (FNB) is a peer-reviewed journal published quarterly by the Nevin Scrimshaw International Nutrition Foundation.

    The focus of the journal is to highlight original scientific articles on nutrition research, policy analyses, and state-of-the-art summaries relating to multidisciplinary efforts to alleviate the problems of hunger and malnutrition in the developing world.

    Food and Nutrition Bulletin's 2012 Impact Factor: 2.106

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