Effect of Vitamin A Supplementation, Cooking Oil Fortification, and Nutrition Education to Postpartum Mother on Breast Milk Retinol Levels

Abdul Salam; Dodik Briawan; Drajat Martianto; Abdul  Razak Thaha; Devintha  Virani

doi:10.3889/oamjms.2021.7006

Authors

Abdul Salam Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, Indonesia https://orcid.org/0000-0003-3844-0821
Dodik Briawan Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia https://orcid.org/0000-0002-3241-4983
Drajat Martianto Department of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Bogor, Indonesia
Abdul Razak Thaha Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, Indonesia
Devintha Virani Department of Nutrition, Faculty of Public Health, Hasanuddin University, Makassar, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2021.7006

Keywords:

Supplementation, Vitamin A, Puerperium, Fortification, Education

Abstract

AIM: The study aims to determine the effect of two forms of Vitamin A supplementation (dose of 2 × 200 000 IU and dose of 1 × 200 000 IU), Vitamin A fortified cooking oil and nutritional education on retinol levels of breast milk.

METHODS: A quasi-experiment design was used in this study with a total of 129 subjects divided into four groups; Group A (given 2 capsule of Vitamin A), Group B (given 1 capsule of Vitamin A), Group C (given cooking oil fortification), and Group D (given nutritional education). Retinol levels of the breast milk were measured 3 times (before, during, and after intervention).

RESULTS: There were no differences in subject characteristics in terms of age, education, occupation, parity, and nutritional status between intervention groups (p > 0.05). The average of breast milk retinol levels was 52.15 μg/dl at the beginning. At the end of the measurement, the average decrease in breast milk retinol levels was higher in Group D (−27.2 μg/dl), and the lowest was in Group C (−9.9 μg/dl). The results of statistical tests showed that there was no difference in breast milk retinol levels between intervention groups in before, during, and after the intervention (p > 0.05).

CONCLUSIONS: Fortified cooking oil and Vitamin A supplementation (1 × 200 000 IU) tend to maintain normal levels of retinol in breast milk compared to Vitamin A supplementation (2 × 200 000 IU) and nutrition education.

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