Measurement of Individual Differences in Intake of Green and Yellow Vegetables and Carotenoids in Young Unmarried Subjects

Abstract

In this study, a dietary survey for 3 weekdays of young unmarried subjects [workers and students, 159 males and 160 females, ages 18-19y (17.2%), 20-24 y (56.2%), 25-29 y (18.6%), 30-34 y (6.7%) and 35 y- (1.3%)] was performed. We evaluated the intake of green and yellow vegetables in this survey and determined the carotenoids (beta-carotene, alpha-carotene, lycopene, beta-cryptoxanthin, and lutein+zeaxanthin) in 15 kinds of green and yellow vegetables frequently consumed. The carotenoid intake of each subject was calculated from the intake of these vegetables and the amount of carotenoid. Moreover, we studied the intake of protein, fat, and dietary fiber, and investigated its relationship to the intake of vegetables. The mean green and yellow vegetable intake/d in all subjects was 60.5 +/- 58.7 g, much lower than the recommended level [120 g/d, (Health Japan 21 by Japanese Ministry of Health, Labour and Welfare)]. The intake of green and yellow vegetables was greater in females than males, and in workers than students. In all subjects, the mean total carotenoid intake/d was 2852.8 +/- 2354.3 microg. In the total intake of carotenoids, there was no difference between males and females; however, the intake was greater in workers than in students. The intake of beta-carotene and a-carotene was greater in males than females. However, the intake of beta-cryptoxanthin, lycopene, and lutein+zeaxanthin was greater in females than males. The group with the low green and yellow vegetable intake had not only a low carotenoid intake, but also a low intake of protein, fat, and dietary fiber. Therefore, it was suggested that carotenoid absorption may be affected by a low intake of protein, fat, and dietary fiber.