STUDY OF CONSUMPTION FREQUENCY OF THE MAIN SOURCES OF LYCOPENE AND ITS QUANTIFICATION IN STUDENTS’ DIET

Aim. Comparative characteristics of the level of the dietary intake of lycopene and analysis of the frequency of inclusion of the main sources of lycopene in the diet of students of different age and sex. Materials and Methods. To study the frequency of inclusion of food sources of lyco-pene in the diet and its quantitative assessment, specially designed questionnaires were used that included products with a significant content of lycopene. Results. Comparative analysis of the le-vels of lycopene did not reveal any reliable differences between the percentages of men and wom-en (φemp.05) in the groups with high level of intake. In all gender groups, the leading sources of lycopene were fresh tomatoes, ketchup and tomato-containing fast food products (piz-za, lasagna, paste and sandwiches). Evaluation of the results of the frequency method shows that more common sources of lycopene in the weekly diet of students, regardless of gender, are fresh tomatoes, ketchup and sandwiches. Analysis of the levels of intake of lycopene by the 1st and 5th year students did not reveal any reliable differences in all groups of consumption (φemp.05), except for the group with the intake of lycopene in the amount of 50.0-74.9% of the rec-ommended, where the 5th year students predominated. Sources of lycopene in students of different age groups did not differ – the main contribution to the recommended level was made by fresh tomatoes, ketchup and tomato-containing fast food products. Conclusion. In 39.8% of students, due to the presence in the diet of fresh tomatoes, ketchup and tomato-containing fast food products, the recommended daily intake of lycopene was achieved. At the same time, 29.6% of respondents had no registered sources of lycopene in their diet; and 16.7% of the respondents included them in the diet in an insufficient amount, thereby ensuring the intake of lycopene in the amount of less than half of the recommended level. The weekly diet most commonly included fresh tomatoes, ketchup and tomato sandwiches. Watermelon, pink and red grapefruit, persimmon were absent in the diets of the most of participants.