Intake and food sources of ascorbic acid in China

Area of Science:

• Nutritional Science
• Public Health
• Dietary Studies

Background:

• Understanding nutrient intake is crucial for diet-disease relationships and optimal health.
• Ascorbic acid (vitamin C) is vital for numerous bodily functions.
• Dietary patterns significantly influence nutrient bioavailability and health outcomes.

Purpose of the Study:

• To investigate ascorbic acid intake and food sources in rural China.
• To compare Chinese ascorbic acid intake with that of the United States.
• To identify key food contributors to ascorbic acid in the Chinese diet.

Main Methods:

• Ecologic study design.
• Analysis of ascorbic acid intake data from 64 rural counties in China.
• Comparison with reported US dietary data.

Main Results:

• Mean ascorbic acid intake in rural China was 140 mg/day, higher than the US mean (99 mg/day for men, 84 mg/day for women).
• Sweet potatoes (37.2%) and cabbages (23.9%) were major sources in China, unlike the US where fruits contribute 43%.
• Plant products, especially tubers and vegetables, accounted for approximately 90% of ascorbic acid intake in China.

Conclusions:

• Rural Chinese diets demonstrate a higher mean ascorbic acid intake compared to the US.
• Vegetables and tubers are the primary sources of ascorbic acid in rural China, contrasting with fruit-dominant sources in the US.
• Dietary composition, particularly the reliance on locally grown produce, significantly impacts ascorbic acid intake levels.