Lycopene content of foods and lycopene intake in two groups of the Hungarian population
2003
Lugasi, Andrea | Biró, Lajos | Hóvárie, Judit | Sági, Katalin V. | Brandt, Sára | Barna, Éva
In the present study, the lycopene content of several foods and the intake of lycopene in two Hungarian population groups were estimated. Lycopene content ranged in fresh tomato from 0.85 mg/100 g to 13.6 mg/100 g. Products used as sauces had moderate lycopene levels ranging from 9.3 to 18.0 mg/100 g. Condiments like ketchup and barbecue sauce had moderate to high levels of lycopene (1.9-26.2 mg/100 g). Instant foods containing tomato powder had the highest lycopene levels ranging from 5.6 to 35.9 mg/100 g. The lycopene intake was estimated in two groups of the Hungarian population. In the first group there were 521 children aged 12-15 years, and in the second one there were 204 healthy adults aged 25-60 years. Daily lycopene intake was 2.99 +/- 4.71 mg/capita and 4.26 +/- 8.45 mg/capita in children and adults, respectively. As a consequence of the known unhealthy eating habits of the Hungarian population the estimated intake is less than that published in developed countries.
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