英国年轻大学生维生素D状况与饮食摄入

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-10-24 DOI:10.1108/nfs-07-2021-0201
Honglin Dong, Viktorija Asmolovaite, Nareen Marseal, Maryam Mearbon
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引用次数: 1

摘要

目的维生素D缺乏症在世界范围内普遍存在。本文旨在调查青年大学生的维生素D状况和膳食摄入情况。设计/方法/方法41名18-29岁的健康学生 2019年1月至2月期间,英国考文垂大学的研究对象包括白人高加索人(n=18)、非洲加勒比人(n=14)和亚洲人(n=9)。测量血浆25(OH)D浓度,并测定饮食中维生素D的摄入量。采用卡方和简单线性回归对数据进行分析。结果血浆25(OH)D浓度为(36.0 ± 22.2)nmol/L,(46.5 ± 25.3)nmol/L,(22.6 ± 7.4)nmol/L ± 21.7 nmol/L)。大多数(85.7%)非洲加勒比人缺乏维生素D,而白人和亚洲人分别为22.2%和33.3%(p=0.001)。超重/肥胖受试者维生素D缺乏的比例(65%)明显高于正常体重受试者(28.6%)(p=0.04)。所有受试者的平均膳食维生素D摄入量为(4.6 ± 3.9)µg/天。只有12.1%的受试者达到了推荐的膳食维生素D摄入量10 µg/天。膳食维生素D摄入量(p=0.04)和种族(p=0.01)是25(OH)D水平的显著预测因素,分别占25(OH)D方差的13%和18.5%。研究局限性/含义这项小规模研究表明,在冬季,来自非洲加勒比地区的受试者中维生素D缺乏的患病率高得惊人。迫切需要教育计划和运动来对抗这一人群中的维生素D缺乏症。原创性/价值目标人群正处于从青春期向成年期过渡的关键时期,涉及行为和营养的变化。
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Vitamin D status and dietary intake in young university students in the UK
Purpose Vitamin D deficiency is prevalent worldwide. This paper aims to investigate the vitamin D status and dietary intake in young university students. Design/methodology/approach Forty-one healthy students aged 18–29 years from Coventry University UK were recruited during January-February 2019, including white Caucasians (n = 18), African-Caribbeans (n = 14) and Asians (n = 9). Plasma 25(OH)D concentrations were measured and dietary vitamin D intake was determined. Chi-square and simple linear regression were used to analyse the data. Findings The plasma 25(OH)D concentrations were (36.0 ± 22.2) nmol/L in all subjects, (46.5 ± 25.3) nmol/L in white Caucasians, (22.6 ± 7.4) nmol/L in African-Caribbeans and (37.4 ± 21.7 nmol/L) in Asians. The majority (85.7%) of African-Caribbeans were vitamin D deficient compared with 22.2% of white Caucasians and 33.3% of Asians (p = 0.001). Overweight/obese subjects showed a significant higher proportion of vitamin D deficiency (65%) than normal weight subjects (28.6%) (p = 0.04). The average dietary vitamin D intake in all subjects was (4.6 ± 3.9) µg/day. Only 12.1% of the subjects met the recommended dietary vitamin D intake of 10 µg/day. Dietary vitamin D intake (p = 0.04) and ethnicity (p = 0.01) were significant predictors of 25(OH)D levels and accounted for 13% and 18.5% of 25(OH)D variance, respectively. Research limitations/implications This small-scale study showed an alarmingly high prevalence of vitamin D deficiency among subjects from African-Caribbean origin during wintertime. Education programs and campaigns are urgently needed to fight the vitamin D deficiency in this population. Originality/value The targeted population were in a critical period of transition from adolescence toward adulthood involving in changes in behaviours and nutrition.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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