Assessment of dietary vitamin A intake (retinol, α-carotene, β-carotene, β-cryptoxanthin) and its sources in the National Survey of Dietary Intake in Spain (2009-2010).

Auteur(s) :
Olmedilla-Alonso B., Estévez-Santiago R., Beltrán-de-Miguel B.
Date :
Sep, 2015
Source(s) :
International journal of food sciences and nutrition. #66:6 p706-12
Adresse :
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), C/José Antonio Novais, 10, 28040 Madrid, Spain. BOlmedilla@ictan.csic.es

Sommaire de l'article

The aim of this study is to assess the intake of the individual components of vitamin A and major dietary sources in the Spaniards using data on food consumption from Spanish National Dietary Intake Survey (2009-2010). A 24-h dietary recall, 3-day diet diary and a software application that includes HPLC analytical data were used. Average dietary vitamin A intake is 716.4 µg retinol equivalents (RE), which is supplied as retinol (57.9%RE) and as provitamin-A carotenoids (42.1%RE). β-Carotene represents 71.9% of provitamin-A carotenoids, β-cryptoxanthin 15.3%, α-carotene 12.8%. Red- and orange-colored fruits and vegetables are major contributors of provitamin-A (1587 µg/day). Spanish diet covers the dietary reference on the intake for vitamin A, provided mainly by foods of animal origin. The main contributors to the intake of provitamin-A carotenoids are carrots, tomatoes, spinach and oranges. Data on the intake of individual components of vitamin A contribute to improving our understanding of the relationship between diet and health.

Source : Pubmed
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