VITAMIN E INTAKE AND FOOD SOURCES IN ADOLESCENT DIET: A CROSS-SECTIONAL POPULATION-BASED STUDY.

Karyne Sumico de Lima Uyeno Jordão,Daniela de Assumpção,Marilisa Berti de Azevedo Barros,Antonio de Azevedo Barros Filho

doi:10.1590/1984-0462/2021/39/2019295

Karyne Sumico de Lima Uyeno Jordão, Daniela de Assumpção + Show 2 more

Open Access

https://doi.org/10.1590/1984-0462/2021/39/2019295

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Abstract

ABSTRACTObjective: To assess vitamin E intake and its relationship with sociodemographic variables, and to identify the main dietary sources of the nutrient in the diet of adolescents.Methods: This is a population-based cross-sectional study that used data from 891 adolescents living in Campinas, SP, participating in ISACamp 2014/15 (Health Survey) and ISACamp-Nutri 2015/16 (Food Consumption and Nutritional Status Survey). The nutrient intake averages were estimated using the Generalized Linear Model, adjusted for the total energy of the diet. Dietary sources of vitamin E were identified from the calculation of the relative contribution.Results: The average vitamin E intake was 3.2 mg for adolescents aged 10 to 13 years and 3.5 mg for those aged 14 to 19 years, results far below the recommended values of 9 and 12 mg, respectively. The prevalence of inadequacy was 92.5%. Ten foods/food groups represented 85.7% of vitamin E present in the adolescents’ diet; the vegetable oils group accounted for more than a quarter of the contribution (25.5%), followed by cookies (9.1%) and beans (8.9%).Conclusions: There were a low intake and a high prevalence of inadequate vitamin E intake among adolescents in Campinas, with vegetable oil as the main source. For the total number of adolescents, almost 33% of the nutrient content was derived from foods of poor nutritional quality such as cookies, packaged snacks, and margarine. The results of this study can guide public health actions that aim to improve the quality of adolescents’ diets.

Highlights

Cardiovascular diseases represent the primary cause of morbidity and mortality in Western countries.[1]
The main findings of this study were the identification of a high prevalence of vitamin E inadequacy, the verification of the low intake of the nutrient, and the finding that ultra-processed foods, such as cookies, packaged snacks, and margarine, provided almost 33% of the nutrient content ingested by adolescents in Campinas
Healthy foods considered critical dietary sources of vitamin E did not contribute in relation to the total nutrient intake

Summary

INTRODUCTION

Cardiovascular diseases represent the primary cause of morbidity and mortality in Western countries.[1]. The quality of food during adolescence is very relevant since inadequate eating habits contribute to the emergence of chronic non-communicable diseases (NCDs) such as obesity, type 2 diabetes mellitus, and cardiovascular diseases.[6,7] One of the most important factors to prevent lipid peroxidation and atherosclerosis is the intake of antioxidants.[7] the food consumption pattern is one of the determinants of cardiovascular risk, considering that the increased intake of non-hydrogenated vegetable oils, oilseeds, fish, fruits, vegetables, and whole grains is associated with reduced risk.[8]. Highlighting the importance of vitamin E as a dietary antioxidant and the scarcity of data on its intake, studies that investigate the consumption profile of this nutrient become relevant because it is an antioxidant marker of a healthy diet that is little ingested by the population, which brings health benefits and contributes to the prevention of cardiovascular diseases. The objectives of this study were to assess vitamin E intake and its relationship with sociodemographic variables and identify the main dietary sources of the nutrient in the diet of adolescents

METHOD

DISCUSSION

Findings

Expert Panel on Integrated Guidelines for Cardiovascular