Table 1.
Characteristics of women (n = 91) participating in a cross-sectional evaluation of fruit, vegetable and dietary carotenoid intake and skin color and reflectance.
| Characteristic | |
|---|---|
| Age (years) median (IQR) | 22.1 (19.8–26.1) |
| Taking Supplements Yes n (%) | 35 (38.5) |
| Weight (kg) median (IQR) | 62.7 (56.3–69.1) |
| BMI (kg/m2) median (IQR) | 22.9 (20.9–24.9) |
| Fruit intake (servings/day ) median (IQR) | 1.8 (1.0–2.7) |
| Citrus fruit a (servings/day) median (IQR) | 0.1 (0.1–0.4) |
| Berries b (servings/day) median (IQR) | 0.1 (0.1–0.3) |
| Core c fruits (servings/day) median (IQR) | 0.7 (0.2–1.2) |
| Other fruits d (servings/day) median (IQR) | 0.8 (0.5–1.2) |
| Vegetable intake (servings/day) median (IQR) | 3.8 (2.7–5.2) |
| Orange/yellow e colored vegetables (servings/day) median (IQR) | 0.8 (0.5–1.1) |
| Red f colored vegetables (servings/day) median (IQR) | 0.6 (0.2–0.9) |
| Green g colored vegetables (servings/day) median (IQR) | 1.3 (0.8–1.7) |
| White h colored vegetables (servings/day) median (IQR) | 0.8 (0.4–1.3) |
| Total fruit and vegetable intake (servings/day) median (IQR) | 5.9 (4.1–7.4) |
| Dietary Carotenoids | |
| α-carotene (μg/day) median (IQR) | 1988.6 (1220.2–2611.6) |
| β-carotene (μg/day) median (IQR) | 6872.4 (4462.6–8918.6) |
| Lutein zeaxanthin (μg/day) median (IQR) | 2276.8 (1523.6–2895.1) |
| Lycopene (μg/day) median (IQR) | 5054.8 (2975.1–7488.5) |
| Total energy (kilojoules/day) median (IQR) | 7921 (6538–9801) |
| Total fats (grams/day) median (IQR) | 66.9 (53.9–84.0) |
| Overall L* mean ± SD | 65.2 ± 2.1 |
| Overall a* mean ± SD | 9.3 ± 1.2 |
| Overall b* mean ± SD | 16.3 ± 2.1 |
| Unexposed L* mean ± SD | 66.5 ± 2.2 |
| Unexposed a* mean ± SD | 7.3 ± 1.2 |
| Unexposed b* mean ± SD | 16.3 ± 2.2 |
| Exposed L* mean ± SD | 63.5± 2.3 |
| Exposed a* mean ± SD | 11.8 ±1.4 |
| Exposed b* mean ± SD | 16.3 ± 2.1 |
a Orange, mandarin, grapefruit; b grapes, strawberries, blueberries; c apples, pears; d banana, stone fruits, mango, pineapple, and melons; e pumpkin, sweet potato, carrots and corn; f tomato and capsicum; g green beans, spinach, broccoli, peas and lettuce; h potato, cauliflower, mushrooms and onion.