Fruits and vegetables as important contributors to an adequate hydration status.

Abstract

Introduction: A healthy hydration status can only be achieved with a proper balance of water and mineral. In this sense fruits and vegetables are good sources of both of them, furthermore they are rich in vitamins, fiber and antioxidants and low in calories. Objective: The aim of this study was to evaluate how fruit and vegetable contribute to the Total Water Intake (TWI), and to the mineral intake (Na, Mg, K). Method: 466 Spanish adults aged 18–50 years (260 women and 206 men). Dietary data was obtained from a 3-day food record (including one weekend day). Dial software was used to calculate fruit and vegetable intakes as well as their contribution to TWI (g/day) and the mineral intake. Results: Water from fruit and vegetables represented a 77% of non-beverage water intake. Mean TWI was 2,030±734 g/day and non-beverage water intake 534 g/day. Fruit at vegetable contributed with 25% of the total Mg intake, 37% of total K intake, and only 3% of total Na intake. Conclusion: Increasing fruit and vegetable consumption can contribute to a heathier and more balance hydration status. Acknowledgements: This research was supported by a University –Industry Research Agreement. (Ref 94/2011) and by a Research Funding Program for Consolidated Groups Santander-UCM (Ref GR35/10-A).