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Consumption of muffins and potato chips containing cottonseed oil (CSO) increases the intake of vitamin E (VE) without affecting fat intake
Author(s) -
Radcliffe John,
Martin Shelby,
Imrhan Victorine
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.729.9
Subject(s) - cottonseed oil , medicine , food science , reference daily intake , vitamin , zoology , nutrient , environmental health , chemistry , biology , organic chemistry
According to the Dietary Guidelines for Americans (DGA), CSO is one of the best dietary sources of VE, a DGA "nutrient of concern" for children, adolescents, and adults. It was, therefore, of interest to determine the effect of the consumption of two foods, i.e., carrot muffins (seven per week made with commercially available CSO) and potato chips (four servings per week; commercially available and containing only CSO) on VE intake. Twelve healthy adult participants followed their usual diet for 2 weeks. For the next four weeks, they were given the CSO‐containing foods, which provided, on a daily basis, 1 tablespoon (13.5 g) of CSO, containing approximately 5 mg of VE. (The muffins and potato chips provided 63 and 37%, respectively, of the CSO.) Mean participant compliance (based on three‐day diet diaries and daily checklists) was 95% for both foods. VE intake for weeks 3‐6 was 34% higher than for weeks 1‐2, being 92% versus 68%, respectively, of the Estimated Average Requirement for adults (12 mg per day). Intake of energy from fat was unaffected by consumption of the study foods, being 32% of dietary energy throughout the study. Thus, consumption of CSO‐containing foods can increase VE intake without affecting fat intake and can be a useful way of addressing one of the nutritional concerns addressed in the DGA.