Intake of specific types of fruit and vegetables is associated with higher levels of skin yellowness in young women: A cross-sectional study

Abstract

Carotenoids are fat-soluble pigments primarily found in fruits and vegetables. They accumulate in human skin and contribute to skin yellowness, which has a favorable effect on appearance. The association between specific fruit and vegetable intakes and skin yellowness is currently unknown and could help to promote increased fruit and vegetable consumption in those motivated by appearance, such as young women. The objective was to evaluate associations between specific fruit and vegetable intakes and skin yellowness in young women. It was hypothesized that the intake of fruits and vegetables known to be rich in carotenoids, particularly β-carotene, would account for the greatest variation in skin yellowness. One hundred and eighteen women (18–40 years) were recruited from the Hunter region, NSW, Australia. Fruit and vegetable intakes were assessed using the 2010 Australian Eating Survey Food Frequency Questionnaire and skin yellowness was measured using reflectance spectroscopy. Multiple linear regression was used to assess how much of the variation in skin yellowness is explained by fruit and vegetable intakes. Higher combined fruit and vegetable intake (P = .0004) and higher total fruit intake (P = .005) were associated with increased skin yellowness. Three specific fruits (apple/pear, mango/pawpaw and dried fruit) and five vegetables (beans/lentils, spinach, broccoli, corn, baked beans) also accounted for a significant proportion of the variation in skin yellowness (P < .05). In conclusion, the consumption of eight specific fruits and vegetables and total combined fruit and vegetable intake are positively associated with skin yellowness and this confers a desirable effect on appearance.