Orange fruit is more effective than are dark-green, leafy vegetables in increasing serum concentrations of retinol and β-carotene in schoolchildren in Indonesia
Orange fruit is more effective than are dark-green, leafy vegetables in increasing serum concentrations of retinol and β-carotene in schoolchildren in Indonesia
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DOI：
10.1093/ajcn/68.5.1058
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发表时间：
1998-11-01
影响因子：
7.1
通讯作者：
Hautvast, JGAJ
中科院分区：
文献类型：
--
作者：
de Pee, S;West, CE;Hautvast, JGAJ
本研究的目的是量化的有效性，饮食中的视黄醇来源，橙子水果，深绿色，叶菜类蔬菜在改善维生素A的状态，并测试是否橙子水果是一个更好的维生素A和类胡萝卜素的来源比叶菜。在印度尼西亚西爪哇，7-11岁的贫血学龄儿童（n = 238）被随机分配到4组中的一组，每天吃2顿全餐，每周6天，共9周：1）富含视黄醇的食物（n = 48）556视黄醇当量（RE）/d; 2）水果（n = 49）509 RE/d;（3）深绿色叶菜和胡萝卜（n = 45）684 RE/d;（4）低视黄醇、低胡萝卜素食物（n = 46）44 RE/d。富含视黄醇、水果、蔬菜和低视黄醇、低胡萝卜素组血清视黄醇浓度的平均变化分别为0.23（95%CI：0.18，0.28）、0.12（0.06，0.18）、0.07（0.03，0.11）和0.00（-0.06，0.05）μ mol/L。蔬菜组和水果组血清β-胡萝卜素浓度的平均变化分别为0.14（0.12，0.17）和0.52（0.43，0.60）μ mol/L。到目前为止，人们一直认为，微克膳食β-胡萝卜素相当于1 RE。然而，在这项研究的基础上，1 RE的当量是水果12 μ g β-胡萝卜素（95% CI：6 μ g，29 μ g），叶菜和胡萝卜26 μ g β-胡萝卜素（95% CI：13 μ g，76 μ g）。因此，在水果和叶类蔬菜和胡萝卜类胡萝卜素的维生素A活性的表观平均值分别为50%（95%CI：21%，100%）和23%（95%CI：8%，46%）的假设。这对选择控制维生素A缺乏症的策略具有重要意义。研究应针对改善膳食类胡萝卜素的生物利用度和生物转化的方法，重点关注肠道寄生虫，吸收抑制剂和食物基质等因素。
The objectives of this study were to quantify the effectiveness of dietary retinol sources, orange fruit, and dark-green, leafy vegetables in improving vitamin A status, and to test whether orange fruit is a better source of vitamin A and carotenoids than are leafy vegetables. Anemic schoolchildren aged 7-11 y (n = 238) in West Java, Indonesia, were randomly allocated to 1 of 4 groups to consume 2 complete meals/d, 6 d/wk, for 9 wk: 1) 556 retinol equivalents (RE)/d from retinol-rich food (n = 48); 2) 509 RE/d from fruit (n = 49); 3) 684 RE/d from dark-green, leafy vegetables and carrots (n = 45); and 4) 44 RE/d from low-retinol, low-carotene food (n = 46). Mean changes in serum retinol concentrations of the retinol-rich, fruit, vegetable, and low-retinol, low-carotene groups were 0.23 (95% CI: 0.18, 0.28), 0.12 (0.06, 0.18), 0.07 (0.03,0.11), and 0.00 (-0.06, 0.05) mu mol/L, respectively. Mean changes in serum beta-carotene concentrations in the vegetable and fruit groups were 0.14 (0.12, 0.17) and 0.52 (0.43, 0.60) mu mol/L, respectively. Until now, it has been assumed that mu g dietary beta-carotene is equivalent to 1 RE. On the basis of this study, however, the equivalent of 1 RE would be 12 mu g beta-carotene (95% CI: 6 mu g, 29 mu g) for fruit and 26 mu g beta-carotene (95% CI: 13 mu g, 76 mu g) for leafy vegetables and carrots. Thus, the apparent mean vitamin A activity of carotenoids in fruit and in leafy vegetables and carrots was 50% (95% CI: 21%, 100%) and 23% (95% CI: 8%, 46%) of that assumed, respectively. This has important implications for choosing strategies for controlling vitamin A deficiency. Research should be directed toward ways of improving bioavailability and bioconversion of dietary carotenoids, focusing on factors such as intestinal parasites, absorption inhibitors, and food matrixes.