Vitamin C intake and dietary sources by demographic characteristics.

Abstract

Evidence from several lines of research indicates a role for vitamin C in the prevention of some types of cancer in addition to a possible role in hypercholesterolemia and other conditions. It is not yet clear, however, whether observed relationships are due to ascorbic acid alone or in conjunction with other constituents present in the foods containing ascorbic acid. A knowledge of the particular food sources of vitamin C in different demographic groups thus becomes important to fully understand the etiology. This information will also aid in planning effective education or intervention programs. This paper identifies the dietary sources of vitamin C by age, sex, race, and poverty status, using data from the second National Health and Nutrition Examination Survey (NHANES II). Orange juice is the leading dietary source in all subgroups, but the importance of other sources varies markedly by subgroup. Fortified foods are major contributors among the young but not the old, and southern greens are very important sources among blacks but not among whites. The intake of vitamin C is substantially lower among the poor. Potential relationships with disease are also discussed.