VITAMIN E INTAKE AND FOOD SOURCES IN ADOLESCENT DIET: A CROSS-SECTIONAL POPULATION-BASED STUDY

• Main Authors: Karyne Sumico de Lima Uyeno Jordão (Author), Daniela de Assumpção (Author), Marilisa Berti de Azevedo Barros (Author), Antonio de Azevedo Barros Filho (Author)
• Format: Book
• Published: Sociedade de Pediatria de São Paulo, 2020-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 1984-0462; 10.1590/1984-0462/2021/39/2019295
• Keywords: Adolescent; Vitamin E; Food consumption; Health surveys; Pediatrics; RJ1-570
• Source: Revista Paulista de Pediatria, Vol 39 (2020)

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.