Fruit, Vegetable and Dietary Carotenoid Intakes Explain Variation in Skin-Color in Young Caucasian Women: A Cross-Sectional Study.

Kristine Pezdirc,Ross Whitehead,Melinda Hutchesson,Gozde Ozakinci,Clare Collins,David Perrett

doi:10.3390/nu7075251

Kristine Pezdirc, Ross Whitehead + Show 4 more

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https://doi.org/10.3390/nu7075251

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Abstract

Fruit and vegetables contain carotenoid pigments, which accumulate in human skin, contributing to its yellowness. This effect has a beneficial impact on appearance. The aim was to evaluate associations between diet (fruit, vegetable and dietary carotenoid intakes) and skin color in young women. Ninety-one Caucasian women (Median and Interquartile Range (IQR) age 22.1 (18.1–29.1) years, BMI 22.9 (18.5–31.9) kg/m2) were recruited from the Hunter region (Australia). Fruit, vegetable and dietary carotenoid intakes were estimated by a validated food frequency questionnaire. Skin color was measured at nine body locations (sun exposed and unexposed sites) using spectrophotometry. Multiple linear regression was used to assess the relationship between fruit and vegetable intakes and skin yellowness adjusting for known confounders. Higher combined fruit and vegetable intakes (β = 0.8, p = 0.017) were associated with higher overall skin yellowness values. Higher fruit combined fruit and vegetable intakes (β = 1.0, p = 0.004) were associated with increased unexposed skin yellowness. Combined fruit and vegetables plus dietary carotenoid intakes contribute to skin yellowness in young Caucasian women. Evaluation of interventions using improvements in appearance as an incentive for increasing fruit and vegetable consumption in young women is warranted.

Highlights

Higher fruit and vegetable intakes are associated with lower risk of excess weight gain, type 2 diabetes, cardiovascular disease, and specific cancers [1,2,3]
The current study demonstrates that higher fruit and vegetable and dietary carotenoid intakes in young
This provides further evidence that human skin coloration is related to fruit and vegetable consumption, with this relationship strongest at the specific wavelengths associated with greater light absorption by carotenoid pigments

Summary

Introduction

Higher fruit and vegetable intakes are associated with lower risk of excess weight gain, type 2 diabetes, cardiovascular disease, and specific cancers [1,2,3]. Despite these benefits, many young women are not consuming adequate amounts of fruit and vegetables for overall health and to prevent future chronic disease. In Australia, women aged 18 to 34 years have one of the lowest overall adult intakes, with only 3.7% meeting recommendations of two servings of fruit and five servings of vegetables a day [5]. Finding novel strategies to motivate increased fruit and vegetables in this group is necessary to protect against chronic diseases

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