Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/41066

Sources of vegetables, fruits, and vitamins A, C and E among five ethnic groups: Results from the Multiethnic Cohort Study

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dc.contributor.authorSharma, Sangita-
dc.contributor.authorSheehy, Tony-
dc.contributor.authorKolonel, Laurence N.-
dc.date.accessioned2016-06-13T20:42:40Z-
dc.date.available2016-06-13T20:42:40Z-
dc.date.issued2014-03-
dc.identifier.urihttp://hdl.handle.net/10125/41066-
dc.description.abstractObjectives: Data are limited on how dietary sources of food and nutrients differ among ethnic groups. The objective of this study was to determine the main sources of fruit, vegetables, and vitamins A, C, and E for five ethnic groups. Methods: Dietary data were collected using a validated quantitative food frequency questionnaire from participants in the Multiethnic Cohort in Hawaii and Los Angeles County between 1993 and 1996. Data were analyzed for 186,916 participants representing five ethnic groups; African Americans, Japanese Americans, Native Hawaiians, Latinos, and Caucasians. Results: Lettuce was the most consumed vegetable (6.0%-9.9%) in all ethnic-sex groups, except African American women and Mexican-born Latino men and women. Oranges and bananas contributed more than one quarter to total fruit intake among all groups. Overall, more ethnic variation in food choices was observed for the top ten vegetables than fruit. The top sources for vitamins A, C and E were carrots, orange/grapefruit/pomelo and combined dishes, respectively. Between micronutrients studied, the greatest ethnic variation in foods consumed was observed among the top ten food sources of vitamin A. Conclusions: This is the first study providing data on the main types of fruit and vegetables consumed and the major sources of vitamins A, C, and E among these ethnic groups in the U.S. Such data are valuable for developing and implementing public health strategies to meet the USDA dietary recommendations and guiding ethnic-specific nutrition education and intervention programs.en_US
dc.format.extent27 pagesen_US
dc.language.isoen-USen_US
dc.publisherNature Publishing Groupen_US
dc.relation.urihttp://www.nature.com/ejcn/journal/v68/n3/full/ejcn2013271a.htmlen_US
dc.rights© 2016 Macmillan Publishers Limited, part of Springer Nature. All Rights Reserved.en_US
dc.subjectDietary sourcesen_US
dc.subjectVitamin Aen_US
dc.subjectVitamin Cen_US
dc.subjectVitamin Een_US
dc.subjectEthnicityen_US
dc.titleSources of vegetables, fruits, and vitamins A, C and E among five ethnic groups: Results from the Multiethnic Cohort Studyen_US
dc.title.alternativeFruit and vegetable sources among ethnic groupsen_US
dc.typeArticleen_US
dc.type.dcmiTexten_US
dc.identifier.doi10.1038/ejcn.2013.271-
Appears in Collections:University of Hawaii Cancer Center / Cancer Research Center Faculty & Researcher Works



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