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Orange juice consumption is associated with enhanced antioxidant intake status in the U.S. population: a cross‐sectional study
Author(s) -
Lee Sang Gil,
Lloyd Beate,
Wang Ying,
Yang Meng,
Chung Sang-Jin,
Chun Ock K.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1009.3
Subject(s) - food science , antioxidant , vitamin c , orange juice , carotenoid , orange (colour) , medicine , polyphenol , population , oxidative stress , vitamin e , environmental health , chemistry , biochemistry
Antioxidants, including polyphenolic antioxidants, are important to reduce oxidative stress and inflammation, key mechanisms in the development and progression of chronic diseases. The aim of the study was to evaluate the impact of 100% orange juice (OJ) on diet quality and antioxidant intake status of 13,971 U.S. population aged ≥ 4 y in the NHANES 2003–2006. OJ was found to be the largest single contributor to fruit intake and 3rd largest contributor to total antioxidant intake (TAC) in the US, with tea #1 and vitamin C supplements #2. Furthermore, OJ consumers (OJC) had a healthier life style as well as greater intakes of whole fruits and vegetables than non‐OJ consumers (OJNC). OJC had higher intakes of carotenoids, vitamin C, and flavonoids compared to OJNC after adjusting for age, gender, ethnicity, and energy intake (p<0.01). Particularly, the intakes of β‐cryptoxanthin, hesperidins, and naringenins were increased by the amount of OJ consumption (p<0.001). Dietary TAC also showed similar increases relative to OJ consumed compared to NOJC (p<0.001). Overall, OJC have higher antioxidant intakes and greater intakes of fruit than OJNC.