Lycopene content of foods and lycopene intake in two groups of the Hungarian population

Andrea Lugasi, Lajos Bíró, Judit Hóvárie, Katalin V. Sági, Sára Brandt, Eva Barna

Research output: Contribution to journalArticle

35 Citations (Scopus)

Abstract

In the present study, the lycopene content of several foods and the intake of lycopene in two Hungarian population groups were estimated. Lycopene content ranged in fresh tomato from 0.85 mg/100 g to 13.6 mg/100 g. Products used as sauces had moderate lycopene levels ranging from 9.3 to 18.0 mg/100 g. Condiments like ketchup and barbecue sauce had moderate to high levels of lycopene (1.9-26.2 mg/100 g). Instant foods containing tomato powder had the highest lycopene levels ranging from 5.6 to 35.9 mg/100 g. The lycopene intake was estimated in two groups of the Hungarian population. In the first group there were 521 children aged 12-15 years, and in the second one there were 204 healthy adults aged 25-60 years. Daily lycopene intake was 2.99 ± 4.71 mg/capita and 4.26 ± 8.45 mg/capita in children and adults, respectively. As a consequence of the known unhealthy eating habits of the Hungarian population the estimated intake is less than that published in developed countries.

Original languageEnglish
Pages (from-to)1035-1044
Number of pages10
JournalNutrition Research
Volume23
Issue number8
DOIs
Publication statusPublished - Aug 1 2003

Keywords

  • Food products
  • Lycopene
  • Nutrient intake
  • Tomato

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

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