the carotenoid content of foods with special reference

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TABLE OF CONTENTS Preface iii 1. Introduction I 2. Methods 3 Identification of resource persons and data 3 Criteria for inclusion of data 4 Data evaluation 4 Development of database files 6 3. Table of the carotenoid content of foods 7 Introductory notes 7 Carotenoid content of food 9 Cereals 9 Dairy products Eggs 10 i Fats 12 Fish 13 Fruil. 15 Meat Oils 62 Vegetables 64 4. Summary of methods used for the analysis of carotenoids 173 5. Local names of foods 181 6. Discussion and recommendations 185 Data available on the carotenoid content of foods 185 Data quality and methods used 186 Recommendations for action 191 7. References 193 Appendices 1. List of people providing information 201 2. Structure and use of database file 203 General layout of the database files 203 Selection of information from database files 206 3. Chemical structure of carotenoids 209 V 61
1. INTRODUCTION Up until now, programs to combat vitamin A deficiency have been directed largely towards the use of vitamin A supplements and much less effort has been directed towards using locally available foods Most people agree that the use of iich foods is the method of choice for combatting vitamin A dcficiency in the long term The reasons for this are that people can use resources available locally, and that increasing intake of vitainin A-rich and provitamin A-rich foods will also increase the intake of othei nutrients Neither of these conditions can be met by tile use of synthetic preparations of vitamin A provided either as a vitamin A preparation per se or in fortified foods One of the limitations to developing strategies and designing programs for controlling vitamin A deficiency using local foods, and for evaluating such endeavours has been the lack of reliable inforiation on the provitamin A carotenoid content of foods In addition to haM1ng such inforal,tion it is essential that, intile future, more attention should be directed towards tie problem lcarotenoid bioavailability as it is known that bioavailabrliitV can be reduced markedly by tile matri\ in which carotenoids are found, tile fat intake O n1d ivildtlials, and the nature aid degree ot intestinal parasitism Another liinitation to developiig ,trategies and designing prograns is the lack of understanding ot the tactors intl ucncing food habits with re,,pect to the intake of foods rich in v.tamin A and provitainin A carotenoids When riore inrformation is available on present and realistic future intake of vitamin A and carotenes corrected for their bioavailahiiity, it will be possible to determine to what exten, other measures will need to be taken to incre,tse vitamin A intake of particular groups of various populations In recent years, much progress has been made in the development of methodology for quantifying the content of inldividual carotenoids in foods based on high performance liquid chromatogi aphy (IIPLC) Initially toods were first analyzed by rleasuring the extinction of extracts of foods This method gave an omerestinate of the piovitamin A content of foods as simple extracts 'ilso contain carotenoids which are incapable of being converted to vitamin A It is possible to separate various classes of carotenoids from the provitamiln A carotenoids, particularly those containing oxygen by open column chromatography, and then to measure the extinction of the provitamin Acarotenoid ,raction This method has proved very useful inproviding information on the provitamin A content of foods lowever, when the necessary infrastructure and equipment are available, IIPLC is the method of choice since it provides data on individual carotenoids This allows specific conversion factors for each carotenoid to be applied for tie calculItioriof vitamin A activity it is also now realized that carotenoids have activity independent of th'tt derivel by their conversion to vitamin A. This activity is attributed largely, but not excluswely, to their ability to serve as antioxidants Recently, a compilation of data on the caroteno-d content of foods consumed in the United States has been prepared by tne Food Composidon Laboratory of the United States Department of Agriculture in collaboration with the National Cancer Institute (97). In the article presenting the data, a carotene data expert system (CAREX) was I
Page 1 and 2: Prepared for Office of Nutrition Bu
Page 3: PREFACE For a number of years, thos
Page 7 and 8: 2. METHODS Identirication of resour
Page 9 and 10: The data collected have been evalua
Page 11 and 12: 3. TABLE OF THE CAROTENOID CONTENT
Page 13 and 14: CEREALS Carotenoid content of food
Page 15 and 16: EGGS Carotenoid content of fooa (Lg
Page 17 and 18: FISH Carotenoid content of food (pg
Page 19 and 20: FRUIT Carotenoid content of food ug
Page 21 and 22: Ref Food description Variety (count
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Page 39 and 40: Rof Food description Variety (count
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Ref Food description Variety (count
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Carotc-iold content of food (gg/lOO
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MEAT Carotenoid content of food (Qg
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Ref Food description Variety (cuunt
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Ref Foodl description Var-ety (coun
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R-f Food description Variety (count
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Ref Food description Variety (court
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Ret Food description Variet, (count
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Ref Fuod description Variety (count
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Ref Food description Varety (countr
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Ref Food description Varletj (count
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Ref Food description Variety (cou)i
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Ref Food description Va, iety (coun
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Ref 3 Food description Variety (cou
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Pef Food description Variety (count
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Ref Food description Variety (Count
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Pet Food description Variety (count
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Ref Fcod description Variety (count
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4. SUMMARY OF METHODS USED FOR THE
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Reference Reference Ext Sap Chr 18
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SUMMARY OF METFO'S USED FOR THE ANA
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Reference 86 VITAL (1993) Reference
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English name Malanga Mint Nightshad
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English name Vietnam Amaranth, red
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Data quality and methods used Data
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Table 6.2 (continued) Name Provitam
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information provided in the origina
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7. Standard reference materials: Th
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15. Holland B, Unwin ID, Buss DH.Fi
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44. Daood HG, Czinkotai B, Hoschke
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74. Bushway RJ, Wilson AM )etermina
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APPENDIX 1. LIST OF PEOPLE PROVIDIN
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APPENDIX 2. STRUCTURE AND USE OF DA
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APPENDIX 2. (continued) WEIGHTSAM O
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APPENDIX 2. (continued) From method
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APPENDIX 3 (continued) HO /3-crypto
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