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Published on: January 29, 2020
[Effect of green and yellow vegetables on serum carotenoid in children]
1Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing 100050, China.
Objective:
To assay the effect of green and yellow vegetables on serum carotenoid concentration and its relation to serum retinol level in children.
Methods:
A ten-week green and yellow vegetable intervention study was conducted in children aged 5.3 to 6.4 years of two classes in a kindergarten in Tai'an City of Shandong Province in early September 1996, one class of light-colored vegetable supplemented with daily 193 grams of light colored vegetables, such as cabbage, Chinese cabbage, potato, cucumber, cauliflower and turnip, and 56 grams of yellow-green vegetables, such as spinach, Chinese chive, carrots and red yams; and the other one of yellow-green vegetables with daily 238 grams of yellow-green vegetables and 34 grams of light colored vegetables, both without change in regular diet. Venous blood specimens were collected before and after the experiment from each of the subjects. Serum retinol and carotenoid were determined with high performance liquid chromatography.
Results:
Serum level of carotenoid, including all-trans-beta-carotene, cis-beta-carotene, cryptoxanthin and lutein were significantly higher after intervention in yellow-green vegetable group, as compared to their baseline levels. However, in the light-colored vegetable group, all those components, including all-trans-beta-carotene, 13-cis-beta-carotene and lutein, decreased significantly after intervention, as compared with those at their baseline levels. Serum carotene level correlated significantly with that of retinol, and their coefficient of correlation was greater in the winter than in the autumn.
Conclusion:
Carotenoid nutrition status can be improved by supplementation of green and yellow vegetables.
