Spożywanie soków owocowych - odpowiednia ochrona odżywcza u dzieci i młodzieży: National Health and Nutrition Examination Survey (NHANES) 2003-2006

Carol E O'Neil, Theresa A Nicklas, Michael Zanovec, Ronald E Kleinman and Victor L Fulgoni III

Badanie wpływu 100% soków owocowych na uzupełnianie niedoboru składników odżywczych w diecie dzieci i młodzieży pokazało, że soki owocowe powodują poprawę ochrony odżywczej i powinny być elementem wizerunku zdrowego i prawidłowego żywienia wśród dzieci i młodzieży.

Oryginalne doniesienie poniżej.

Objective To examine the contribution of 100 % fruit juice (FJ) consumption to dietary adequacy of shortfall nutrients by children and adolescents.

Subjects Children and adolescents aged 2–18 years (n 7250). Usual intake, determined from two 24 h dietary recalls, was calculated using the National Cancer Institute method. The population was dichotomized into consumers or non-consumers of 100 % FJ. The age/gender-specific percentage of the two consumption groups with intakes less than the Estimated Average Requirement or that exceeded the Adequate Intake for selected nutrients was determined. A Z-statistic for differences in population proportions was used to determine significance (P < 0·05).

Results Children aged 2–5 years had the highest percentage of 100 % FJ consumers (71·1 %), followed by children aged 6–12 years (57·0 %) and adolescents aged 13–18 years (44·5 %). Compared with 100 % FJ consumers, a significantly higher percentage of non-consumers had intakes below the Estimated Average Requirement for vitamin A (24·4 (se 2·5) % v. 42·2 (se 2·5) %), vitamin C (0·1 (se 0·2) % v. 38·9 (se 4·1) %), folate (8·8 (se 1·5) % v. 22·1 (se 2·4) %), P (11·6 (se 2·1) % v. 21·3 (se 2·6) %) and Mg (25·8 (se 1·7) % v. 46·1 (se 2·0) %). A greater percentage of 100 % FJ consumers exceeded the Adequate Intake for K (2·4 (se 0·5) v. 0·5 (se 0·2) %) compared with non-consumers.

Conclusions Consumption of 100 % FJ is associated with improved nutrient adequacy and can contribute to a healthy diet.

 

Źródło: Public Health Nutrition / Volume 15 / Issue 10 / October 2012, pp 1871-1878