Abstract Abstract

View the most recent version.

Background

Although vitamin C is not produced in the body, it is important for many biochemical and physiological functions. Little is known about the current vitamin C status of Canadians. This study describes the correlates of vitamin C status in a nationally representative sample of adults.

Data and methods

Data are from the 2012/2013 Canadian Health Measures Survey. Plasma vitamin C (L-ascorbic acid) concentrations were measured among a fasting subsample of respondents aged 20 to 79 (n = 1,615). Vitamin C status, prevalence of deficiency (plasma vitamin C < 11 μmol/L), and use of vitamin C-containing supplements were estimated. Multivariate regression models were used to examine associations between vitamin C status and sociodemographic characteristics, smoking, body mass index, supplement use, and consumption of fruit juice and citrus fruit.

Results

The mean plasma vitamin C concentration of adults aged 20 to 79 was 53 μmol/L; fewer than 3% were vitamin C-deficient. Almost 22% took a vitamin C-containing supplement. Concentrations were lower among smokers and people who were obese, and higher among vitamin C supplement users and fruit juice and citrus fruit consumers. Multivariate models showed that supplement use was the strongest and most consistent predictor of vitamin C status; fruit juice and citrus fruit consumption were predictors only among populations with lower vitamin C concentrations (for example, smokers, obese).

Interpretation

Few Canadians were vitamin C-deficient. Smokers and people with a higher BMI were most at risk of lower vitamin C concentrations; concentrations were higher among supplement users and consumers of fruit juice and citrus fruit.

Keywords

Ascorbic acid, BMI, citrus, deficient, fruit, obesity, smoking, supplement

Findings

Vitamin C, the common name for L-ascorbic acid, is a water-soluble vitamin that is not endogenously produced by humans. Vitamin C has a number of biochemical and physiological functions, primarily as an enzyme cofactor (for example in the biosynthesis of collagen, carnitine, and catecholamines) and as an antioxidant. [Full Text]

Authors

Kellie Langlois (kellie.langlois@canada.ca) is with the Health Analysis Division at Statistics Canada. Marcia Cooper is with the Food Directorate and Cynthia K. Colapinto is with the Office of Nutrition Policy and Promotion at Health Canada.

Start of text box

End of text box