Despite public health efforts to decrease risk of cardiovascular disease by promoting healthier dietary patterns, Americans persistently under-consume vegetables. Discovering feasible, achievable strategies to increase vegetable intake can contribute to improved dietary patterns and health outcomes. Tomatoes are the most consumed non-starchy vegetable in the US and also contribute the greatest porportion of vegetables to the USDA Food Pattern (MyPlate). Despite tomatoes’ dietary importance, little is known about tomato consumption by form. Tomato forms and amounts consumed in the US were determined by examining the intakes of adults 19 years and older (n = 16,252) in the National Health and Nutrition Examination Survey, 2005-06, 2007-08, and 2009-10. The forms of tomatoes in foods participants reported were divided into two categories: tomato products and raw. Foods containing tomato products were further divided into four subgroups: 1) canned tomatoes as main ingredients, 2) canned tomatoes as minor ingredients, 3) juice and 4) condiments. Tomato products comprised approximately 63% of total tomato consumption, primarily as main ingredients (33%) of foods such as pasta with tomato sauce, with smaller amounts contributed from minor ingredients (12%), condiments (10%) and juice (7%). Raw tomatoes accounted for the remaining 37%. Participants who consumed the most tomatoes, defined as those who met or exceeded the MyPlate tomato target amount (0.65 cup equivalents/d), consumed 67% of their tomatoes as tomato products and 33% as raw. These heavy tomato consumers’ total vegetable intake was 2.48 cup equivalents/d, which approximated the 2.5 cup equivalent MyPlate total vegetable target amount. Increasing the awareness and importance of the contribution of tomato intake by form, and the relationship between tomato intake and total vegetable intake targets can inform future strategies to achieve greater vegetable intake and thus improve dietary patterns for Americans.
Simultaneous Determination of Sudan Dyes and Carotenoids in Red Pepper and Tomato Products by HPLC
