Serum Carotenoid and Tocopherol Concentrations Vary by Dietary Pattern among African Americans

Sameera A. Talegawkar, Elizabeth J. Johnson, Teresa C. Carithers, Herman A. Taylor, Margaret L. Bogle, Katherine L. Tucker

Research output: Contribution to journalArticlepeer-review

20 Scopus citations


Background: Intakes and biochemical concentrations of carotenoids and tocopherols have been associated with chronic diseases. Objective: To describe dietary patterns in Jackson Heart Study participants and to determine if biochemical measurements of antioxidants differ across these. Design: Cross-sectional analysis of data for 373 African-American men and women (age 35 to 80 years), participating in the Diet and Physical Activity Substudy of the Jackson Heart Study. Methods: Dietary intake was assessed with a region specific food frequency questionnaire. Patterns were defined by cluster analysis of food groups, as percent of energy intake. Results: Four dietary patterns were identified: fast food, Southern, prudent, and juice. Individuals in the fast-food pattern (n=153) had significantly lower serum concentrations of lutein plus zeaxanthin and β-cryptoxanthin; those in the Southern cluster (n=99) had significantly lower serum α-carotene; and those in the prudent (n=63) and juice (n=58) clusters had significantly higher serum α-carotene and β-cryptoxanthin (P<0.05) relative to those in at least one other cluster (all P<0.05). The juice cluster also had higher serum α-tocopherol concentrations relative to the fast-food cluster. Conclusions: Diets high in fast foods, snacks, soft drinks, and meat were associated with relatively low concentrations of carotenoids and α-tocopherol. This pattern contained the largest number of participants, and could contribute to the extensive health disparities seen in this region.

Original languageEnglish (US)
Pages (from-to)2013-2020
Number of pages8
JournalJournal of the American Dietetic Association
Issue number12
StatePublished - Dec 2008
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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