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Increasing Tomato Intake from Current to MyPlate Recommended Amount: Effect on Serum Lycopene
Author(s) -
Reimers Kristin,
Andon Mark,
Jacobson Mary,
Nguyen Von,
Cooper Lisa,
Rippe James
Publication year - 2013
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.27.1_supplement.638.4
Subject(s) - lycopene , quartile , medicine , food science , zoology , carotenoid , chemistry , biology , confidence interval
To encourage greater vegetable intake, USDA's MyPlate food guidance recommends 0.8 cup equivalents of tomatoes/d, 0.5 cups more than the 2005 recommendation. Tomatoes are the primary dietary source of lycopene, and both tomato intake and serum lycopene are inversely correlated with chronic disease risk. To determine the effect of consuming an amount of tomatoes similar to MyPlate recommendation on serum lycopene, participants (n = 58, ages 35 – 70, BMI 27 – 37) with a baseline tomato intake of 0.15 cups/d were asked to consume 1.0 cup equivalent/d of canned tomatoes, sauce, or paste as part of their usual diet for six weeks. Compared to baseline, median lycopene increased 32% from 0.40 ± 0.18 to 0.53 ± 0.21 μg/ml. Lycopene values by quartile were:Median (sd) Serum Lycopene, μg/mlBaseline Six Weeks % ChangeQ1 0.22 (0.05) 0.32 (0.06) 45 Q2 0.33 (0.03) 0.49 (0.04) 48 Q3 0.47 (0.04) 0.62 (0.04) 32 Q4 0.68 (0.14) 0.88 (0.13) 29These data show that increasing tomato intake from usual amounts to an amount consistent with MyPlate recommendations causes an upward shift in serum lycopene that is equivalent to approximately one quartile across the concentration spectrum.