Gómez-Aracena Jorge, Bogers Rik, Van't Veer Pieter, Gómez-Gracia Enrique, García-Rodríguez Antonio, Wedel Hans, Fernández-Crehuet Navajas Joaquín
Department of Preventive Medicine, Faculty of Medicine, University of Málaga, Campus Teatinos s/n, 29071 Málaga, Spain.
Int J Vitam Nutr Res. 2003 Feb;73(1):24-31. doi: 10.1024/0300-9831.73.1.24.
To study relationships between habitual dietary intake, adipose tissue concentrations of alpha-carotene, beta-carotene and lycopene, and plasma concentrations of alpha- and beta-carotene.
Cross-sectional study including assessment of food habits by a food frequency questionnaire and 48-hour recall and determination of carotenoid concentrations in adipose tissue and plasma.
51 women (mean age of 62 years) from the control group of the European Community Multicentre Study on Antioxidants, Myocardial Infarction, and Breast Cancer (EURAMIC), Málaga, Spain.
In adipose tissue, beta-carotene was correlated with consumption of green pepper (r = 0.36; p < 0.05) and lycopene with total fruit/vegetable intake (r = 0.28; p < 0.05), green pepper (r = 0.31; p < 0.05), and carrot (r = 0.25; p < 0.10). In plasma, beta-carotene was correlated with total fruit/vegetable intake (r = 0.29; p < 0.10), lettuce (r = 0.34; p < 0.05), tomato (r = 0.26; p < 0.10), and lycopene with total fruit/vegetable intake (r = 0.27; p < 0.10). Age-, BMI- and waist circumference-adjusted regression coefficients for the regression of logn-transformed adipose and plasma concentrations on consumption of specific fruits and vegetables (per 100 g/day) were calculated. In adipose tissue, coefficients were: 1.50 (p < 0.05) for alpha-carotene/carrot; 1.90 (p < 0.10) and 0.51 (p < 0.10) for beta-carotene/green pepper and lettuce; 2.02 (p < 0.05), 1.25 (p < 0.05) and 0.18 (p < 0.05) for lycopene/green pepper, carrot and total fruit/vegetable intake. In plasma, coefficients were 1.14 (p < 0.05) and 0.21 (p < 0.05) for beta-carotene/lettuce and total fruit/vegetable intake.
Consumption of fruit and vegetables could be linked directly to carotenoid concentrations in adipose tissue and plasma. Although associations with individual food items are related to their carotenoid contents, the absorption and distribution of carotenoids needs more attention to improve their usefulness as biomarkers of exposure.
研究习惯性饮食摄入量、脂肪组织中α-胡萝卜素、β-胡萝卜素和番茄红素的浓度以及血浆中α-胡萝卜素和β-胡萝卜素的浓度之间的关系。
横断面研究，包括通过食物频率问卷和48小时回顾法评估饮食习惯，并测定脂肪组织和血浆中的类胡萝卜素浓度。
来自西班牙马拉加的欧洲共同体抗氧化剂、心肌梗死和乳腺癌多中心研究（EURAMIC）对照组的51名女性（平均年龄62岁）。
在脂肪组织中，β-胡萝卜素与青椒的摄入量相关（r = 0.36；p < 0.05），番茄红素与水果/蔬菜总摄入量相关（r = 0.28；p < 0.05），与青椒相关（r = 0.31；p < 0.05），与胡萝卜相关（r = 0.25；p < 0.10）。在血浆中，β-胡萝卜素与水果/蔬菜总摄入量相关（r = 0.29；p < 0.10），与生菜相关（r = 0.34；p < 0.05），与番茄相关（r = 0.26；p < 0.10），番茄红素与水果/蔬菜总摄入量相关（r = 0.27；p < 0.10）。计算了对数转换后的脂肪组织和血浆浓度与特定水果和蔬菜摄入量（每100克/天）回归的年龄、体重指数和腰围调整后的回归系数。在脂肪组织中，系数分别为：α-胡萝卜素/胡萝卜为1.50（p < 0.05）；β-胡萝卜素/青椒和生菜分别为1.90（p < 0.10）和0.51（p < 0.10）；番茄红素/青椒、胡萝卜和水果/蔬菜总摄入量分别为2.02（p < 0.05）、1.25（p < 0.05）和0.18（p < 0.05）。在血浆中，β-胡萝卜素/生菜和水果/蔬菜总摄入量的系数分别为1.14（p < 0.05）和0.21（p < 0.05）。
水果和蔬菜的摄入量可能与脂肪组织和血浆中的类胡萝卜素浓度直接相关。虽然与个别食物的关联与其类胡萝卜素含量有关，但类胡萝卜素的吸收和分布需要更多关注，以提高它们作为暴露生物标志物的效用。
