Comparison of the effects of supplemental red palm oil and sunflower oil on maternal vitamin A status

Background: Conflicting results have been reported on the ability of dietar y carotenoids to improve vitamin A status in lactating women. Red palm oil is one of the richest dietary sources of beta -carotene. Objective: We aimed to determine the efficacy of red palm oil in increasing retinol and provitamin A status in pregnant and lactating women. Design: Ninety rural, pregnant Tanzanian women from 3 randomly selected vil lages were recruited during their third trimester to participate in 3 dieta ry intervention groups: a control group, who were encouraged to maintain th e traditional practice of eating staples with dark-green leafy vegetables, and 2 study groups, who were given either sunflower or red palm oil for use in household food preparations. The intervention lasted 6 mo. Plasma sampl es were collected at the third trimester and 1 and 3 mo, postpartum, and br east-milk samples were collected 1 and 3 mo postpartum. Results: Supplementation with red palm oil, which is rich in provitamin A, increased alpha- and beta -carotene concentrations significantly (P<0.001) in both plasma and breast milk. Plasma retinol concentrations were similar in all dietary groups. Breast-milk retinol concentrations tended to decreas e from 1 to 3 mo postpartum in the control group, but were maintained in bo th oil groups. The difference in change in breast-milk retinol concentratio n between the red palm oil group and the control group was significant (P=0 .041). Conclusions: Consumption of red palm oil increases concentrations of <alpha >- and beta -carotene in both breast milk and serum and maintains breast-mi lk retinol concentrations. Sunflower oil consumption seems to conserve brea st-milk retinol similarly to consumption of red palm oil. Breast-milk retin ol might be maintained through increased dietary intake of these vegetable oils and use of mild cooking preparation methods (such as the addition of o il at the end of cooking and avoidance of frying).