The National Food and Nutrition Agency (ANAN) of Benin has advised citizens to limit their consumption of Zomi oil, a widely used cooking oil in the country. According to Professor Charles Sossa, Director of Nutrition, the repeated consumption of Zomi oil should be limited due to its reduced nutritional value after processing. The agency recommends varying the vegetable oils used in households to maintain a balanced diet.
Zomi oil is a processed form of red palm oil, which is a natural source of nutrients, including precursors to vitamin A. However, the prolonged heating required for its preparation reduces some of the nutrients present in the natural oil. ANAN distinguishes between natural red palm oil and its processed form, Zomi, emphasizing that they do not have the same nutritional profile.
The ANAN recommends incorporating natural red palm oil into a diversified diet, while advising against excessive or repeated consumption of Zomi oil. This distinction is crucial, as Zomi oil is a staple in Beninese cuisine. Studies have documented the economic importance of Zomi oil production, particularly for women, and the agency's recommendations aim to promote healthier consumption habits.
To achieve a balanced diet, ANAN suggests using various sources of vegetable oils, including peanut oil, corn oil, and soybean oil, in addition to natural red palm oil. This approach aligns with the World Health Organization's (WHO) recommendations on healthy eating, which emphasize the importance of unsaturated fats and limiting saturated fats to less than 10% of total energy intake.
The WHO also recommends maintaining trans fatty acid intake below 1% and limiting total fat consumption to 30% of daily energy intake for adults. By varying their oil consumption, households can reduce their dependence on a single source of fat and better control their intake. ANAN encourages moderate consumption of Zomi oil and a more significant place for other vegetable oils in a balanced diet.
The recommendation is not aimed at banning Zomi oil but rather at promoting responsible consumption. Professor Sossa advises against making Zomi oil the primary source of fat in daily meals, emphasizing the importance of diversification. By adopting this approach, Beninese households can maintain a healthier diet and reduce the risks associated with excessive consumption of processed oils.
The ANAN's guidelines are part of a broader effort to promote healthy eating habits in Benin. By providing accurate information and recommendations, the agency aims to empower citizens to make informed choices about their diet and maintain a balanced lifestyle. The guidelines also reflect the government's commitment to improving public health and well-being in the country.
Key points
- Limiting consumption of Zomi oil due to reduced nutritional value after processing.
- Varying vegetable oils used in households to maintain a balanced diet.
- Promoting responsible consumption of Zomi oil and other vegetable oils.
