Intake of Vitamin E and C in Women of Reproductive Age: Results from the Latin American Study of Nutrition and Health (ELANS)

Vitamin E was identified as a lipophilic compound essential to maintain rat pregnancy. Low vitamin E intake during early pregnancy associates with congenital malformations and embryonic loss in animals and with miscarriage and intrauterine growth restriction in humans. Vitamin E protects cell membranes from lipoperoxidation and exerts non-antioxidant activities. Its function can be restored by vitamin C; thus, intake and circulating levels of both micronutrients are frequently analyzed together. Although substantial vitamin E inadequacy was reported worldwide, its consumption in Latin America (LatAm) is mostly unknown. Using data from the Latin American Study of Nutrition and Health (Estudio Latinoamericano de Nutrición y Salud, ELANS), we evaluated vitamin E and C intake in women of reproductive age (WRA) from eight LatAm countries and identified their main food sources. Two non-consecutive 24-h dietary recalls in 3704 women aged from 15 to 49 years and living in urban locations showed low average intake of vitamin E (7.9 mg/day vs. estimated average requirement (EAR) of 12 mg/day) and adequate overall vitamin C consumption (95.5 mg/day vs. EAR of 60 mg/day). The mean regional inadequacy was 89.6% for vitamin E and 36.3% for vitamin C. The primary food sources of vitamin E were fats and oils, as well as vegetables. Vitamin C intake was explained mainly by the consumption of fruit juices, fruits, and vegetables. Combined deficient intake of both vitamins was observed in 33.7% of LatAm women. Although the implications of low antioxidant vitamins’ consumption in WRA are still unclear, the combined deficient intake of both vitamins observed in one-third of ELANS participants underscores the need for further research on this topic.

Contribution of food groups to energy, grams and nutrients-to-limit: The Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS)

ABSTRACT Objective: To quantify the energy, nutrients-to-limit and total gram amount consumed, and identify their top food sources consumed by Latin Americans. Design: Data from The Latin American Study of Nutrition and Health (ELANS). Setting: ELANS is a cross-sectional study representative of eight Latin American countries: Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela. Participants: Two 24h dietary recalls on non-consecutive days were used to estimate usual dietary intake of 9218 participants with ages between 15-65years. “What We Eat in America” food classification system developed by USDA was adapted and used to classify all food items consumed by the ELANS population. Food sources of energy, added sugars, saturated fatty acids (SFA), sodium and total gram amount consumed were identified and ranked based on percentage contribution to intake of total amount. Results: Three-highest ranked food categories of total energy consumed were: rice (10.3%), yeast breads (6.9%), and turnovers and other grain-based items (6.8%). Highest ranked food sources of total gram amount consumed were: fruit drinks (9.6%), other 100% juice (9.3%), and rice (8.3%). Three highest ranked sources for added sugars were: other 100% juice (24.1%), fruit drinks (16.5%), and sugar and honey (12.4%). SFA ranked foods were: turnovers and other grain-based (12.6%), cheese (11.9%), and pizza (10.3%). Three top sources of sodium were: rice (13.9%), soups (9.1%), and rice mixed dishes (7.3%). Conclusion: Identification of top sources of energy and nutrients-to-limit among Latin Americans is critical for designing strategies to help them meet nutrient recommendations within energy needs.

Top food sources of energy and nutrients-to-limit among Latin Americans: Latin American Study of Nutrition and Health Study (ELANS) 2014–2015

IntroductionAlthough evidence shows some decrease in energy intake, consumption of added sugars, solid fat acids (SFA), and sodium are still high among Latin Americans. This study evaluated top food sources contributing to the percentage of energy and nutrients-to-limit among Latin Americans.Materials and MethodsLatin American Study of Nutrition and Health (ELANS) cross-sectional included 9,218 adults from Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela. 24h-recalls were used and foods were identified via adaptation of “What We Eat in America” system. Food sources of energy and nutrient-to-limit were ranked based on the percentage of intake contribution.ResultsArgentina energy food sources were pizza (11.8%), and meats (5.7%); added sugars were sweetened beverages (14.3%), and quick breads (12.4%); SFA was pizza (22.2%) and meats (7.8%); and sodium was pizza (15.5%), and soup (7.6%). Brazil energy sources were alcoholic beverages (9.3%), and pizza (6.9%); added sugars were sweetened beverages (14.7%) and desserts (14.3%); SFA and sodium were pizza (9.0% and 9.9%) and sandwiches (9.4%). Chile energy sources were pizza (11.9%) and grain-based dishes (5.6%); added sugars were sweet bakeries (16.6%) and sweetened beverages (13.8%); SFA and sodium were pizza (19.6% and 21.2%) and sandwiches (7.4% and 7.7%). Colombia energy sources were pizza (6.6%) and alcoholic beverages (5.6%); added sugars were snacks (15.2%) and desserts (12.9%); SFA were desserts (9.7%) and pizza (7.6%); and sodium were soups (11.8%) and pizza (10.5%). Costa Rica energy sources were pizza (8.7%) and alcoholic beverages (6.9%), added sugars were sweetened beverages (13.0%) and candy (10.5%); SFA was pizza (12.0%) and Mexican dishes (8.9%); and sodium was pizza (13.5%) and sandwiches (8.8%). Ecuador energy sources were grain dishes (7.7%) and alcoholic beverages (6.8%), added sugars were sweetened beverages (14.6%) and desserts (12.6%), SFA was pizza (8.8%) and grain-based dishes (7.5%), and sodium were Asian dishes (10.4%) and grain-based dishes (9.2%). Peru energy sources were grain-based dishes (8.9%) and alcoholic beverages (8.2%), added sugars were yogurts (18.6%) and sweetened beverages (14.3%), SFA was pizza (8.6%) and sandwiches (8.1%), and sodium were grain-based dishes (17.2%) and cooked grains (14.9%). Venezuela energy sources were grain-based dishes (6.9%) and alcoholic beverages (6.1%), added sugars were sweetened beverages (13.5%) and desserts (11.3%), SFA were grain-based dishes (11.3%) and meats (7.7%), and sodium were sandwiches (9.0%) and grain-based dishes (7.9%).DiscussionAwareness of food sources is critical for designing strategies to help Latin Americans meet nutrient recommendations within energy needs.