ABSORPTION, BY HUMANS, OF BETA-CAROTENE FROM FORTIFIED SOYBEAN OIL ADDED TO RICE - EFFECT OF HEAT-TREATMENT

Objective: This study was carried out to evaluate the absorption of be ta-carotene in humans when rice is prepared with refined cooking soybe an oil fortified with beta-carotene and to assess the effect of heat t reatment on its bioavailability. Methods: Sixteen healthy adults subje cts participated in two experimental trials. Studies were carried out during two experimental periods of 11 days with a 12-day interval betw een them. Beta carotene was added to the soybean cooking oil and rice was cooked with it or it was added to the rice after cooking. Experime ntal diets included these two kinds of rice during the first day and f asting blood samples were collected on different days. All of the test diets were low in carotenoids. Plasma carotenoids were measured by HP LC method. beta-carotene absorption was calculated through postabsorpt ive peak rise in plasma beta-carotene and the total area under the abs orption curve was determined by the trapezoidal method for the Ii-day period. Results: Absorption of carotene from heated or unheated fortif ied soybean oil were similar. Peak plasma carotene rise was different in men and women, p < 0.05 (0.66 +/- 0.097 vs. 1.04 +/- 0.117 mu mol/l , respectively). Plasma alpha-carotene and retinol showed no variation . Conclusions: Results demonstrate that beta-carotene added to soybean oil used in the preparation of rice is absorbed, heated or not, and c ould be a practical source of provitamin A. Developing countries looki ng for strategies to increase vitamin A intake could use fortification of vegetable oils with synthetic beta-carotene as a simple method.