[Hygienic assessment of the levels of β-cryptoxanthine intake from food sources].

β-Cryptoxanthin, along with β-carotene and α-carotene, is a precursor to vitamin A, which plays an important physiological role in the body. β-Cryptoxanthin is found in significant amounts in a limited number of dietary sources. The highest levels of β-cryptoxanthin are found in yellow, orange and red vegetables and fruit (persimmons, papaya, sweet peppers, tangerines, corn, peaches, oranges, etc.). The aim of this study was to perform a hygienic assessment of β-cryptoxanthin intake levels, identify its main food sources in young adults in the summer-autumn period. Material and methods. An online questionnaire was developed to establish β-cryptoxanthin intake levels from dietary sources. The questionnaire contained a list of products containing β-cryptoxanthin and common in the Russian food market. Respondents indicated the portion of food consumed the day before the survey. Data collection was carried during the period from June to October 2023. The study involved 214 respondents (173 women and 41 men) aged 18-35 years (mean age 23.4±5.2 years). Results. The average β-cryptoxanthin intake was 0.58±0.63 (Me=0.21 [0.03; 0.66]) mg/ day. At the same time, only 15.4% of respondents had an intake more than 1.0 mg/day, which was ensured both by a variety of food sources in the diet (from 3 to 6 items) and by inclusion individual products with high content of β-cryptoxanthin. The preferred sources of β-cryptoxanthin for the majority of respondents in groups with high dietary levels (more than 1.5 mg/day) were sweet red peppers, peaches, watermelon, tangerines and orange juice. In groups with low and minimal levels of β-cryptoxanthin (less than 1.0 mg/day), along with the indicated products, its intake was due to the consumption of red pepper and paprika spices, dried cilantro, yellow and green sweet peppers, hot pepper sauce, canned jalapeno peppers, corn, oranges, apricots, nectarines, plums, peach and watermelon juices, canned peaches, dried papaya, potato chips. Despite the diversity of dietary sources, low and minimal levels of β-cryptoxanthin intake were due to both insufficient intake and selection of foods with low β-cryptoxanthin content per serving. Conclusion. In 15.4% of respondents, the daily intake of β-cryptoxanthin was more than 1.0 mg/day, in 65.4% of respondents it was less than 1.0 mg/day, and in 19.2% of participants there were no sources of β-cryptoxanthin in the diet. More often than others, sweet red pepper, orange juice, and paprika and red pepper spices were present in the diet of respondents, regardless of the level of β-cryptoxanthin intake, but their contribution to the intake of β-cryptoxanthin was determined by the volume of a single serving, and therefore spices cannot be considered priority sources.