@article{3150906,
    title = "Estimation of the intake of anthocyanidins and their food sources in the
European Prospective Investigation into Cancer and Nutrition (EPIC)
study",
    author = "Zamora-Ros, Raul and Knaze, Viktoria and Lujan-Barroso, Leila and and Slimani, Nadia and Romieu, Isabelle and Touillaud, Marina and Kaaks, and Rudolf and Teucher, Birgit and Mattiello, Amalia and Grioni, Sara and and Crowe, Francesca and Boeing, Heiner and Foerster, Jana and Ramon Quiros, and J. and Molina, Esther and Maria Huerta, Jose and Engeset, Dagrun and and Skeie, Guri and Trichopoulou, Antonia and Dilis, Vardis and Tsiotas, and Konstantinos and Peeters, Petra H. M. and Khaw, Kay-Thee and Wareham, and Nicholas and Bueno-de-Mesquita, Bas and Ocke, Marga C. and Olsen, Anja and and Tjonneland, Anne and Tumino, Rosario and Johansson, Gerd and and Johansson, Ingegerd and Ardanaz, Eva and Sacerdote, Carlotta and and Sonestedt, Emily and Ericson, Ulrika and Clavel-Chapelon, Francoise and and Boutron-Ruault, Marie-Christine and Fagherazzi, Guy and Salvini, and Simonetta and Amiano, Pilar and Riboli, Elio and Gonzalez, Carlos A.",
    journal = "British Journal of Nutrition",
    year = "2011",
    volume = "106",
    number = "7",
    pages = "1090-1099",
    publisher = "Cambridge University Press",
    issn = "0007-1145, 1475-2662",
    doi = "10.1017/S0007114511001437",
    keywords = "Anthocyanidins; Intake; Food sources; EPIC-Europe",
    abstract = "Anthocyanidins are bioactive flavonoids with potential health-promoting
effects. These may vary among single anthocyanidins considering
differences in their bioavailability and some of the mechanisms
involved. The aim of the present study was to estimate the dietary
intake of anthocyanidins, their food sources and the lifestyle factors
(sex, age, BMI, smoking status, educational level and physisical
activity) involved among twenty-seven centres in ten European countries
participating in the European Prospective Investigation into Cancer and
Nutrition (EPIC) study. Anthocyanidin intake and their food sources for
36 037 subjects, aged between 35 and 74 years, in twenty-seven redefined
centres were obtained using standardised 24 h dietary recall software
(EPIC-SOFT). An ad hoc food composition database on anthocyanidins
(cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin) was
compiled using data from the US Department of Agriculture and
Phenol-Explorer databases and was expanded by adding recipes, estimated
values and cooking factors. For men, the total anthocyanidin mean intake
ranged from 19.83 (SE 1.53) mg/d (Bilthoven, The Netherlands) to 64.88
(SE 1.86) mg/d (Turin, Italy), whereas for women the range was 18.73 (SE
2.80) mg/d (Granada, Spain) to 44.08 (SE 2.45) mg/d (Turin, Italy). A
clear south to north gradient intake was observed. Cyanidins and
malvidins were the main anthocynidin contributors depending on the
region and sex. Anthocyanidin intake was higher in non-obese older
females, non-smokers, and increased with educational level and physical
activity. The major food sources were fruits, wine, non-alcoholic
beverages and some vegetables. The present study shows differences in
both total and individual anthocyanidin intakes and various lifestyle
factors throughout Europe, with some geographical variability in their
food sources."
}