ArticleNutrients2023
Contribution of Different Food Types to Vitamin A Intake in the Chinese Diet.
Article in Nutrients, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Is takeout culture associated with rising colorectal cancer in young Chinese adults? An ecological analysis of GBD and CHNS data.Frontiers in public health · 2025Article
- Healthy Nutrition as the Key Reference in Special Diets, Quality of Life, and Sustainability.Nutrients · 2024Article
- Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability.Foods (Basel, Switzerland) · 2024Review
- Contributions of Common Foods to Resveratrol Intake in the Chinese Diet.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Vitamin A is a fat-soluble micronutrient that is essential for human health. In this study, the daily vitamin A intake of Chinese residents was evaluated by investigating the vitamin A content of various foods. The results show that the dietary intake of vitamin A in common foods was 460.56 ugRAE/day, which is significantly lower than the recommended dietary reference intake of vitamin A (800 ugRAE/day for adult men and 700 ugRAE/day for adult women). Vegetables contributed the most to daily vitamin A dietary intake, accounting for 54.94% of vitamin A intake (253.03 ugRAE/day), followed by eggs, milk, aquatic products, meat, fruit, legumes, coarse cereals, and potatoes. Therefore, an increase in the vitamin A content of vegetables and the fortification of vegetable oils with vitamin A are effective ways to increase vitamin A intake to meet the recommended dietary guidelines in China. The assessment results support the design of fortified foods.
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Registered trials
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