Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain.

Auteur(s) :
Amiano P., Chirlaque MD., Barricarte A., Gonzalez CA., Dorronsoro M., Agudo A., Navarro C., Ardanaz E., Garcia Closas R., Martinez-garcia C., Berenguer A., Arnaud R., Tormo MJ., Quirós JR., Sánchez MJ.
Date :
Juin, 2004
Source(s) :
BRITISH JOURNAL OF NUTRITION. #91:6 p1005-1011
Adresse :
Institut Catala d'Oncologia, 08907 Barcelona, Spain. rgarcia@ico.scs.es

Sommaire de l'article

A cross-sectional study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition to assess the principal food sources of vitamin C, vitamin E, alpha-carotene, beta-carotene, lycopene, lutein, beta-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41446 healthy volunteers (25812 women and 15634 men), aged 29-69 years, from three Spanish regions in the north (Asturias, Navarra and Guipuzcoa) and two in the south (Murcia and Granada). Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51%) and fruiting vegetables (mainly tomato and sweet pepper) (20%) for vitamin C; vegetable oils (sunflower and olive) (40%), non-citrus fruits (10%), and nuts and seeds (8%) for vitamin E; root vegetables (carrots) (82%) for alpha-carotene; green leafy (28%), root (24%) and fruiting vegetables (20%) for beta-carotene; fruiting vegetables (fresh tomato) (72%) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for beta-cryptoxanthin; citrus fruits (43%) and green leafy vegetables (20%) for zeaxanthin. In conclusion, the main food sources of nutrients with redox properties have been identified in a Mediterranean country. This could provide an insight into the interpretation of epidemiological studies investigating the role of diet in health and disease.

Source : Pubmed
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