(P01-009-24) Dietary Lutein and Zeaxanthin Intakes, Determination and Comparison in Commonly Consumed Australian Foods

Objectives: The Australian Food Composition Database is still lacking comprehensive data on the levels of lutein (L) and zeaxanthin (Z) compared to its USDA counterpart. Commonly consumed Australian foods were identified and analyzed to determine their L+Z levels. These levels were then compared to those found in the USDA Food Composition Database and existing literature.

Methods: A total of 43 adults aged 19-52yrs were selected from the University community using convenience sampling. Dietary questionnaires were completed (using Cancer Council Victoria and ASA24) that assessed their L+Z intake. About 19 different foods were selected from dietary intake data, purchased from three major Australian supermarkets, and analyzed for their L+Z content using HPLC.

Results: Total mean dietary L+Z (USDA data) intakes were 1807±1648.7µg/day (men 1032.8µg, women 1908.6µg), and the main food sources were orange juice (28.0µg/day), orange (22.0µg/day), fresh tomatoes (23.4µg/day), and canned tomatoes (21.9µg/day). Analytical data were higher compared to those obtained from USDA for asparagus (17.7µg vs 0.58µg), avocado (19.5µg vs 4.35µg), sweet corn (64.7µg vs 55.6µg), tomato ketchup (7.8µg vs 1.93µg), orange (82.9µg vs 3.8µg), and tomatoes (71.6µg vs 1.4µg).

After steaming, only Brussels sprout, coriander, and spring onions had a slight increase in the % L+Z content. These were 68.43% for brussels sprout (68.0±1.79µg/100g vs 114.53±29.55±µg/100g), 19.74% for coriander (192.0±12.0µg/100g vs 229.90±12.87µg/100g), and 37.11% for spring onions (173.0±82.0 vs 237.20±96.73µg/100g).

Raw food samples, such as sweetcorn (1061±19.0 µg/100g), asparagus (1476±536.6 µg/100g), and chili habanero (1415±83.20 µg/100g), contained high amounts of L+Z. The steamed values for these samples were < 300 µg/100g due to carotenoid losses. Analytical data were higher ( >17µg/day) than USDA data except for brussels sprout.

Conclusions: The inconsistency in L+Z content can be attributed to many factors including but not limited to season, time of harvest, location, and analytical conditions. However, this data contributes to a better understanding of good sources of L+Z among commonly consumed foods (raw and steamed) by the Australian population. L+Z data generated can contribute to the comprehensive development of the Australian Food Composition Database.

Funding Sources: No funding source