The Content of Lutein and Zeaxanthin in the Diet of Young Health People (P02-006-19)
2019
Korolev, Aleksei | Kirpichenkova, Ekaterina | Nikitenko, Elena | Denisova, Elena
Lutein and zeaxanthin are non-vitamin carotenoids, which located in macula. These carotenoids reduce the risk of progression of age-related macular degeneration. The purpose of research to analyze the amount of lutein and zeaxanthin in diets of young health people and to asses food choices rich non-vitamin carotenoids. Adults aged 20–25 y (n = 424, 113 males age 22.0 ± 0.9 y, 311 females age 22.0 ± 0.8 y). Lutein and zeaxanthin levels from food sources have been estimated using the 24-hour recall method. The questionnaire was designed specifically to conduct a specific study. It provided for the selection of food sources, and indication of the consumed amount of lutein and zeaxanthin. Of the 424 students only 24 (5.7%) have reached the recommended level (8.84 ± 3.39 mg/day). The main sources of lutein and zeaxanthin in this group were zucchini (29.2%); broccoli, lettuce, persimmon and spinach (12.5% each), pumpkin and parsley (8.3% each), peas (4.2%). The dietary intake of non-vitamin carotenoids for 41 students (9,7%) was 50.0–99.9% (4.19 ± 0.76 mg/day) of the recommended level. The student's diet of this group included sources of lutein and zeaxanthin such as lettuce (34.2%), broccoli (24.4%), zucchini (12.2%), corn and persimmon (7.3% each), pumpkin and spinach (4.9% each), orange juice and peas (2.4% each). Most of the study participants (306 students – 72.1%) had insufficient intake of lutein and zeaxanthin with food sources and was less than half of the recommended level (0.93 ± 0.82 mg/day). The major sources of non-vitamin carotenoids were eggs (22.9%); red raw tomatoes (15.0%); lettuce (11.1%); zucchini (7.2%); fast food products and orange juice (5.6% each); peas (4.9%); carrot (4.2%); ketchup (3.9%); parsley (3.6%); corn and persimmon (3.3% each); broccoli (2.3%); kiwi (1.6%); pumpkin (1.3%); basil, green onion, canned fish, celery, canned red tomatoes, tomato juice, pistachios and spinach (0.3–0.9%). Sources of lutein and zeaxanthin, such as Brussels sprouts, blackberries, blueberries, were not included in the diet. Moreover, 53 (12,5%) students had no sources of lutein and zeaxanthin in their diet. For the most of students, the recommended intake of lutein and zeaxanthin was not achieved. The major food sources were included in the diet in insufficient quantities. No funding.
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