Vitamin A fortifications

 Vitamin A is a pale-yellow crystalline compound that occurs naturally in the animal(retinoid) and in the plants source, vitamin A is called carotene(α, β, γ ). It occurs in three forms: alcohol (retinol), aldehyde (retinyl), acid (retinoic acid) (Robinson et al, 1982). The prevalence of vitamin A deficiency among different population groups in Bangladesh based on the prevalence of night blindness in preschool children, decreased from 3.6% in 1982-83 to 1.78% in 1989 and 0.6% in 1996 as well as night blindness among rural mothers is as high as 1.4% (Ahmed, 1999). An estimated 250,000 to 500,000 children become blind every year, half of them dying within 12 mo of losing their sight (WHO,2018).Food fortification with vitamin A is feasible and cost effective approach to reduce vitamin A deficiency. In Bangladesh ,99% population consumes vegetable oil at full implementation. Bangladesh Standard and Testing Institute (BSTI) set standard for fortified oil except mustard oil and vitamin A must be content at 15-30 ppm per 100g of oil. Besides vitamin A fortified rice is a potential intervention strategy to reduce vitamin A deficiency in at risk population(Pinkaew, S., 2014).In this study, the present scenario of knowledge about vitamin A fortified edibles oil and rice,practice and effect in different residence in Tangail, Bangladesh were assessed comprehensively

Robiul Islam

robiulislam14026@gmail.com

BSc in Food Tech. &  Nutritional Sci.

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