Contribution of various food groups to dietary vitamin B-6 intake in free-living, low-income elderly persons

M. M. Manore, L. A. Vaughan, W. R. Lehman

    Research output: Contribution to journalArticle

    10 Scopus citations

    Abstract

    Elderly persons are reported to have low dietary intakes of vitamin B-6. Knowing which foods are the primary contributors of dietary vitamin B-6 may be useful to health professionals working to improve the nutritional status of the elderly. Therefore, we examined the contribution of five food groups - flesh foods (including all meat/fish/poultry), grains/cereals, legumes/nuts, fruits/vegetables, and dairy products/eggs - to dietary vitamin B-6 intake in 198 free-living elderly persons aged 60 years or older. Subjects were primarily Caucasian, low-income non-smokers; their mean age was 72 years. Mean dietary vitamin B-6 intake, determined from 3-day diet records, was 1.6 ± 0.6 mg/day. The fruit/vegetable group was the largest dietary contributor of vitamin B-6 (0.69 mg/day). Flesh foods and cereals/grains contributed equally to the vitamin B-6 intake (0.35 and 0.34 mg/day, respectively). The lowest contributors were dairy products/eggs and legumes/nuts. Approximately 96% of the vitamin B-6 intake could be accounted for by the five food groups. Twenty percent of the population (no. = 39) consumed <66% of the Recommended Dietary Allowance (RDA) for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.34 and 0.10 mg/day, respectively. Individuals with vitamin B-6 intakes ≥100% of the RDA (no. = 69) consumed greater amounts of fruits/vegetables (primarily bananas) and grains/cereals (primarily breakfast cereal) than did persons who consumed <66% of the RDA for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.98 and 0.55 mg/day, respectively. In the elderly population studied, plant foods were the major dietary contributors of vitamin B-6 (1.06 mg/day); animal sources provided only 0.48 mg/day.

    Original languageEnglish (US)
    Pages (from-to)830-834
    Number of pages5
    JournalJournal of the American Dietetic Association
    Volume90
    Issue number6
    StatePublished - Jun 22 1990

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics

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