Presence of inulin and oligofructose in the diets of Americans.

The U.S. Department of Agriculture 1994-1996 Continuing Survey of Food Intakes by Individuals was used to estimate the intake of naturally occurring inulin and oligofructose by the U.S. population. Two nonconsecutive 24-h dietary recalls from >15,000 Americans of all ages were conducted, and a special database of inulin and oligofructose was developed specifically for the analyses. American diets provided on average 2.6 g of inulin and 2.5 g of oligofructose. Intakes varied by gender and age, ranging from 1.3 g for young children to 3.5 g for teenage boys and adult males. When standardized for amount of food consumed, the intakes showed little difference across gender and age. Significant differences in intake of these components were seen between categories within region of the country, season, income, and race and origin; however, the actual differences were relatively small. Major food sources of naturally occurring inulin and oligofructose in American diets were wheat, which provided about 70% of these components, and onions, which provided about 25% of these components. The estimation of the presence of inulin and oligofructose in the diets of Americans has not been published to date.

The development and application of a carotenoid database for fruits, vegetables, and selected multicomponent foods.

A carotenoid database for individual and multicomponent foods has been compiled that contains values for the five most common carotenoids (alpha-carotene, beta-carotene, beta-cryptoxanthin, lycopene, lutein) in 2,458 fruits, vegetables, and multicomponent foods containing fruits and vegetables. The database was used to estimate intakes of specific carotenoids for 19- to 50-year-old women (n = 1,102), using food consumption data obtained from dietary recalls in the US Department of Agriculture Continuing Survey of Food Intake by Individuals, 1986. The major contributors of alpha-carotene were carrots consumed as a single food or as an ingredient in multicomponent foods. Carrots, cantaloupe, and broccoli were the main sources of beta-carotene. Orange juices and blends, oranges, and tangerines were important contributors of beta-cryptoxanthin. Tomatoes and tomato products consumed as single foods or as ingredients in multicomponent foods provided most of the dietary lycopene. Contributors of lutein + zeaxanthin included collard, mustard, or turnip greens; spinach; and broccoli. The per capita consumption of total carotenoids (the sum of the five specific carotenoids) among these women was approximately 6 mg/day.