Dietary profile and phenolics consumption in university students from the Ningxia Hui Autonomous Region of China
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RESEARCH ARTICLE
Open Access
Dietary profile and phenolics consumption in university students from the Ningxia Hui Autonomous Region of China Qinghan Gao1*, Xiao Yuan1, Jianjun Yang1 and Xueyan Fu2
Abstract Background: Polyphenol intake assessment is a first step for evaluating relationships between polyphenols and health-related outcomes. Ningxia Hui Autonomous Region is one of the minority areas in China, which is primarily consists of arid, dry desert. Objectives: This study was to make assessment about phenolics intake by university students from Ningxia of China. Methods: This study employed data from a cross-sectional survey conducted from February to June 2018 in Ningxia Hui Autonomous Region of Northwest China. A total of 413 undergraduate students (143 boys, 270 girls), mean age 20.6 years, participated in the study. Food-frequency consumption and anthropometric measurements were included in the survey. According to phenol-explorer website, the amount of different classes of phenolic compounds were established. Statistics analyses were conducted with IBM SPSS 20.0. Results: Profile of the student subjects showed low weight (19.1%), overweight (6.8%) and obesity (0.5%). The mean value about phenolics intake was 1378 mg/day. The main polyphenols consumed were flavonoids (58.7% of total polyphenols), followed by phenolic acids (38.1%). Vegetables, fruits and cereals products were the most consumed foods, while infusions and sugar products were lower. Fruit was the main food sources of total polyphenols, especially apple (22.95%), orange juice (19.03%) and apple juice (3.93%). Conclusions: This is the first study on the polyphenol intake of university students in Ningxia of China. The present results will be benefit for further investigation on the role of polyphenol intake against disease occurrence for this adults group. Keywords: Polyphenols intake, Food sources, University students, Northwest China
Background Traditional nutrition intervention has changed reasonably with food to provide health benefits and further prevent deficiencies occurrence. Some food components, such as phenolics as the nonnutrients in traditional nutrition science could provide health benefits. Nowadays polyphenols are best known more than just antioxidants * Correspondence: [email protected] 1 School of Public Health and Management, Ningxia Medical University, Yinchuan 750004, Ningxia, China Full list of author information is available at the end of the article
and also playing significant roles in reducing risk of various chronic diseases. Epidemiologists have suggested that phenolics may be against some chronic diseases, such as cardiovascular diseases [1], diabetes [2], cancer [3], and total mortality [4, 5]. In vivo and in vitro evidences also demonstrates the relationship between large amounts of phenolics intake and reduced the risk of dislypidemia, atherosclerosis [6, 7], and inflammatory process refer to cardiovascular diseases [8]. But the previous research on health effects about phenolics mainly comes from the re
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