The Content of Lutein and Zeaxanthin in the Diet of Young Health People (P02-006-19).

Objectives: Lutein and zeaxanthin are non-vitamin carotenoids, which located in macula. These carotenoids reduce the risk of progression of age-related macular degeneration. The purpose of research to analyze the amount of lutein and zeaxanthin in diets of young health people and to asses food choices rich non-vitamin carotenoids.

Methods: Adults aged 20-25 y ( n  = 424, 113 males age 22.0 ± 0.9 y, 311 females age 22.0 ± 0.8 y). Lutein and zeaxanthin levels from food sources have been estimated using the 24-hour recall method. The questionnaire was designed specifically to conduct a specific study. It provided for the selection of food sources, and indication of the consumed amount of lutein and zeaxanthin.

Results: Of the 424 students only 24 (5.7%) have reached the recommended level (8.84 ± 3.39 mg/day). The main sources of lutein and zeaxanthin in this group were zucchini (29.2%); broccoli, lettuce, persimmon and spinach (12.5% each), pumpkin and parsley (8.3% each), peas (4.2%). The dietary intake of non-vitamin carotenoids for 41 students (9,7%) was 50.0-99.9% (4.19 ± 0.76 mg/day) of the recommended level. The student's diet of this group included sources of lutein and zeaxanthin such as lettuce (34.2%), broccoli (24.4%), zucchini (12.2%), corn and persimmon (7.3% each), pumpkin and spinach (4.9% each), orange juice and peas (2.4% each). Most of the study participants (306 students - 72.1%) had insufficient intake of lutein and zeaxanthin with food sources and was less than half of the recommended level (0.93 ± 0.82 mg/day). The major sources of non-vitamin carotenoids were eggs (22.9%); red raw tomatoes (15.0%); lettuce (11.1%); zucchini (7.2%); fast food products and orange juice (5.6% each); peas (4.9%); carrot (4.2%); ketchup (3.9%); parsley (3.6%); corn and persimmon (3.3% each); broccoli (2.3%); kiwi (1.6%); pumpkin (1.3%); basil, green onion, canned fish, celery, canned red tomatoes, tomato juice, pistachios and spinach (0.3-0.9%). Sources of lutein and zeaxanthin, such as Brussels sprouts, blackberries, blueberries, were not included in the diet. Moreover, 53 (12,5%) students had no sources of lutein and zeaxanthin in their diet.

Conclusions: For the most of students, the recommended intake of lutein and zeaxanthin was not achieved. The major food sources were included in the diet in insufficient quantities.

Funding Sources: No funding.