Orange fruit is more effective than are dark-green, leafy vegetables in increasing serum concentrations of retinol and beta-carotene in schoolchildren in Indonesia
de Pee S, West CE, Permaesih D, Martuti S, Muhilal, Hautvast JG
The American journal of clinical nutrition · 170 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 1998-11-01 · Am J Clin Nutr · vol. 68 · número 5 · págs. 1058–1067
- Editorial
- Elsevier BV
- Citado
- 339 citas · más que el 100% de estudios similares · 19.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 26 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Child Nutrition and Water Access · Antioxidant Activity and Oxidative Stress · Retinoids in leukemia and cellular processes
- Palabras clave
- orange fruit, dark green leafy vegetables, carrot, vitamin A status, serum retinol, serum beta-carotene, retinol equivalents, vitamin A supplementation, vitamin A deficiency prevention
- MeSH
- feces, humans, fruit, vegetables, beta carotene, vitamin a, anthropometry, diet, biological availability, nutritive value, child, indonesia, female, male
6 autores
- Saskia de Pee🇳🇱Wageningen University & Research
- Clive E. West🇳🇱Wageningen University & Research
- Dewi Permaesih🇳🇱Wageningen University & Research
- Sri Martuti🇳🇱Wageningen University & Research
- Muhilal🇳🇱Wageningen University & Research
- JOSEPH G. A. J. HAUTVAST🇳🇱Wageningen University & Research
Resumen
El texto original del estudio, en el idioma en que se publicó.
The objectives of this study were to quantify the effectiveness of dietary retinol sources, orange fruit, and dark-green, leafy vegetables in improving vitamin A status, and to test whether orange fruit is a better source of vitamin A and carotenoids than are leafy vegetables. Anemic schoolchildren aged 7-11 y (n = 238) in West Java, Indonesia, were randomly allocated to 1 of 4 groups to consume 2 complete meals/d, 6 d/wk, for 9 wk: 1) 556 retinol equivalents (RE)/d from retinol-rich food (n = 48); 2) 509 RE/d from fruit (n = 49); 3) 684 RE/d from dark-green, leafy vegetables and carrots (n = 45); and 4) 44 RE/d from low-retinol, low-carotene food (n = 46). Mean changes in serum retinol concentrations of the retinol-rich, fruit, vegetable, and low-retinol, low-carotene groups were 0.23 (95% CI: 0.18, 0.28), 0.12 (0.06, 0.18), 0.07 (0.03,0.11), and 0.00 (-0.06, 0.05) micromol/L, respectively. Mean changes in serum beta-carotene concentrations in the vegetable and fruit groups were 0.14 (0.12, 0.17) and 0.52 (0.43, 0.60) micromol/L, respectively. Until now, it has been assumed that 6 microg dietary beta-carotene is equivalent to 1 RE. On the basis of this study, however, the equivalent of 1 RE would be 12 microg beta-carotene (95% CI: 6 microg, 29 microg) for fruit and 26 microg beta-carotene (95% CI: 13 microg, 76 microg) for leafy vegetables and carrots. Thus, the apparent mean vitamin A activity of carotenoids in fruit and in leafy vegetables and carrots was 50% (95% CI: 21%, 100%) and 23% (95% CI: 8%, 46%) of that assumed, respectively. This has important implications for choosing strategies for controlling vitamin A deficiency. Research should be directed toward ways of improving bioavailability and bioconversion of dietary carotenoids, focusing on factors such as intestinal parasites, absorption inhibitors, and food matrixes.
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