Assessment of dietary lutein, zeaxanthin and lycopene intakes and sources in the Spanish survey of dietary intake (2009-2010)
Assessment of dietary lutein, zeaxanthin and lycopene intakes and sources in the Spanish survey of dietary intake (2009-2010)
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DOI：
10.3109/09637486.2016.1147020
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发表时间：
2016-04-02
影响因子：
3.9
通讯作者：
Olmedilla-Alonso, Begona
中科院分区：
文献类型：
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作者：
Estevez-Santiago, Rocio;Beltran-de-Miguel, Beatriz;Olmedilla-Alonso, Begona
我们利用西班牙国家膳食摄入调查（2009-2010）的食品消费数据，评估了西班牙人的叶黄素、玉米黄质和番茄红素（非维生素A原类胡萝卜素）的摄入量和主要膳食来源。使用3天日记和1次24小时回忆收集饮食数据，并使用包含HPLC数据的软件应用程序。类胡萝卜素的平均摄入量为4290.8 μ g/d，占类胡萝卜素总摄入量的67.1%，主要来源于蔬菜（3414.0 μ g/d），其次是水果（393.5 μ g/d）、油脂（204.0 μ g/d）和蛋/蛋制品（170.0 μ g/d）。叶黄素和玉米黄质的主要来源是蔬菜，占总日粮的62.9%，为1235.2 μ g/人/d。番茄红素摄入量为3055.6 μ g/d（占非维生素A原类胡萝卜素的71.2%），主要来自番茄及其副产品（86.3%）和西瓜。红色和橙色的水果和蔬菜是非维生素原类胡萝卜素的主要来源（3219.0 μ g/人/d）。均衡的饮食应该更喜欢水果和蔬菜，而不是其他食物来源（油、鸡蛋、加工食品），它们含有需要适量食用的成分。
We assessed the intake and major dietary sources of lutein, zeaxanthin and lycopene (non-provitamin A carotenoids) in Spain using food consumption data from the Spanish National Dietary Intake Survey (2009-2010). Three-day diaries and one 24-h recall were used to collect dietary data and a software application that includes HPLC data was used. Average intake of those carotenoids was 4290.8 mu g/d (67.1% total carotenoid intake), mainly from vegetables (3414.0 mu g/d), followed by fruits (393.5 mu g/d), oils/fats (204.0 mu g/d) and eggs/egg products (170.0 mu g/d). Main sources of lutein and zeaxanthin were vegetables (62.9% total diet, 1235.2 mu g/person/d). Lycopene intake was 3055.6 mu g/d (71.2% of non-provitamin A carotenoids), mainly from tomato and by-products (86.3%) and watermelon. Red- and orange-colored fruits and vegetables were the major contributors of non-provitamin carotenoids (3219.0 mu g/person/d). Balanced diets should favor fruits and vegetables over other dietary sources (oils, eggs, processed foods) that contain components to be consumed with moderation.