Study of consumption frequency of the main sources of lycopene and its quantification in students’ diet

Abstract

Aim. Comparative characteristics of the level of alimentary admission of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and methods. To study the frequency of inclusion in the diet of food sources of lycopene and its quantitative assessment, specially designed questionnaires were used, in which products with a significant content of lycopene were included. Results. Comparative analysis of the levels of lycopene did not reveal significant differences between the percentages of men and women (φemp< φcr at P<0.05) in the groups with high level of intake. In all gender groups, the leading sources of lycopene are fresh tomatoes, ketchup and tomato-containing fast food products (pizza, lasagna, pasta and sandwiches). Evaluation of the results of the frequency method shows that more often than other sources in the weekly diet of students, regardless of gender, there are fresh tomatoes, ketchup and sandwiches. Analysis of the levels of lycopene intake in 1st and 5th year students did not reveal significant differences in all groups of consumption (φemp< φcr at P<0.05), except for the group with the intake of lycopene in the amount of 50.0-74.9% of the recommended, which is dominated by 5th year students. Sources of lycopene in students of different age groups do not differ - the main contribution to the recommended level is made by fresh tomatoes, ketchup and tomato-containing fast food products. Conclusions. In 39.8% of students, due to the presence in the diet of fresh tomatoes, ketchup and tomato-containing fast food products, the recommended daily intake of lycopene was achieved. At the same time, 29.6% of the respondents did not have registered sources of lycopene in their diet; and 16.7% of the respondents included them in the diet in an insufficient amount, thereby ensuring the intake of lycopene in the amount of less than half of the recommended level. Most often, the weekly diet included fresh tomatoes, ketchup and tomato sandwiches. Watermelon, pink and red grapefruit, persimmon in the diets of the most of participants were absent.