Contribution of Tocopherols in Commonly Consumed Foods to Estimated Tocopherol Intake in the Chinese Diet

文献类型： 外文期刊

第一作者： Zhang, Yu

作者： Zhang, Yu;Qi, Xin;Wang, Xueyan;Wang, Xuefang;Ma, Fei;Yu, Li;Mao, Jin;Jiang, Jun;Zhang, Liangxiao;Li, Peiwu;Zhang, Yu;Wang, Xueyan;Ma, Fei;Qi, Xin;Wang, Xuefang;Yu, Li;Mao, Jin;Jiang, Jun;Zhang, Liangxiao;Li, Peiwu;Mao, Jin;Zhang, Liangxiao;Li, Peiwu

作者机构：

关键词： China; vitamin E; vegetable oil; dietary intake; dietary supplementation

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Vitamin E is an essential fat-soluble nutrient mainly found in vegetable oils, nuts, and other foods. In this study, we evaluated the contribution of commonly consumed foods to the vitamin E dietary intake of the population in relation to their consumption practices. In addition, the vitamin E intakes of Chinese residents were compared in different regions of China and in different years. The results showed that vegetable oil was the main source of vitamin E dietary intake for Chinese residents, accounting for 46.76% of total dietary intake of vitamin E, followed by cereals, vegetables, meat, aquatic products, eggs, legumes, nuts, fruits and dairy products. Among all vegetable oils, rapeseed oil was the highest contributor of vitamin E, accounting for 10.73% of all foods. Due to dietary habits and regional differences, vitamin E intake also varies greatly among residents in different regions of China and has increased yearly from 1982 to 2020. This study provides with scientific evidence for reasonable VE supplementation.

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