Jordão KSDLU, Assumpção DD, Barros MBDA, Barros Filho ADA. VITAMIN E INTAKE AND FOOD SOURCES IN ADOLESCENT DIET: A CROSS-SECTIONAL POPULATION-BASED STUDY.
Rev Paul Pediatr 2020;
39:e2019295. [PMID:
33331545 PMCID:
PMC7737246 DOI:
10.1590/1984-0462/2021/39/2019295]
[Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Accepted: 02/16/2020] [Indexed: 11/21/2022]
Abstract
Objective:
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.
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