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

• Published in: British journal of nutrition Vol. 91; no. 6; pp. 1005 - 1011
• Main Authors: García-Closas, Reina, Berenguer, Antonio, Tormo, María José, Sánchez, María José, Quirós, José R., Navarro, Carmen, Arnaud, Rosario, Dorronsoro, Miren, Chirlaque, María Dolores, Barricarte, Aurelio, Ardanaz, Eva, Amiano, Pillar, Martinez, Carmen, Agudo, Antonio, González, Carlos A.
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.06.2004
• Subjects: Adult; Aged; Antioxidants; Ascorbic Acid - administration & dosage; beta Carotene - administration & dosage; beta Carotene - analogs & derivatives; Biological and medical sciences; Cancer; Carotenoids; Carotenoids - administration & dosage; Chronic illnesses; Citrus fruits; Cohort Studies; Cross-Sectional Studies; Cryptoxanthins; Diet; Feeding. Feeding behavior; Female; Food; Food sources; Fruit; Fruits; Fundamental and applied biological sciences. Psychology; Humans; Lutein - administration & dosage; Lycopene; Male; Mediterranean diet; Middle Aged; Mortality; Nutrients; Nutrition research; Observational studies; Questionnaires; Spain; Tomatoes; Vegetable oils; Vegetables; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamin C; Vitamin E; Vitamin E - administration & dosage; Womens health; Xanthophylls; Zeaxanthins; Europe; Spain; Antioxidants; Food sources; Mediterranean diet; Spain; Human; Ascorbic acid; Nutrition survey; Cross sectional study; Antioxidants: Mediterranean diet: Spain: Food sources; E-Vitamins; Carotenoid; Source
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1079/BJN20041130

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, α-carotene, β-carotene, lycopene, lutein, β-cryptoxanthin and zeaxanthin in an adult Spanish population. The study included 41 446 healthy volunteers (25 812 women and 15 634 men), aged 29–69 years, from three Spanish regions in the north (Asturias, Navarra and Guipúzcoa) 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 α-carotene; green leafy (28 %), root (24 %) and fruiting vegetables (22 %) for β-carotene; fruiting vegetables (fresh tomato) (72 %) for lycopene; green leafy vegetables (64 %) for lutein; citrus fruits (68 %) for β-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.