Contribution of Different Food Types to Vitamin A Intake in the Chinese Diet

文献类型： 外文期刊

第一作者： Li, Xue

作者： Li, Xue;Guo, Can;Zhang, Yu;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Li, Xue;Guo, Can;Zhang, Yu;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Zhang, Liangxiao;Li, Peiwu;Zhang, Liangxiao;Li, Peiwu;Li, Peiwu

作者机构：

关键词： vitamin A; vegetables; dietary intake; vegetable oil fortification

期刊名称：NUTRIENTS （ 影响因子：5.9； 五年影响因子：6.6 ）

ISSN：

年卷期： 2023 年 15 卷 18 期

页码：

收录情况： SCI

摘要： Vitamin A is a fat-soluble micronutrient that is essential for human health. In this study, the daily vitamin A intake of Chinese residents was evaluated by investigating the vitamin A content of various foods. The results show that the dietary intake of vitamin A in common foods was 460.56 ugRAE/day, which is significantly lower than the recommended dietary reference intake of vitamin A (800 ugRAE/day for adult men and 700 ugRAE/day for adult women). Vegetables contributed the most to daily vitamin A dietary intake, accounting for 54.94% of vitamin A intake (253.03 ugRAE/day), followed by eggs, milk, aquatic products, meat, fruit, legumes, coarse cereals, and potatoes. Therefore, an increase in the vitamin A content of vegetables and the fortification of vegetable oils with vitamin A are effective ways to increase vitamin A intake to meet the recommended dietary guidelines in China. The assessment results support the design of fortified foods.

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