TY - JOUR
TI - Intake estimation of total and individual flavan-3-ols,
proanthocyanidins and theaflavins, their food sources and determinants
in the European Prospective Investigation into Cancer and Nutrition
(EPIC) study
AU - Knaze, Viktoria
AU - Zamora-Ros, Raul
AU - Lujan-Barroso, Leila and
AU - Romieu, Isabelle
AU - Scalbert, Augustin
AU - Slimani, Nadia
AU - Riboli,
AU - Elio
AU - van Rossum, Caroline T. M.
AU - Bueno-de-Mesquita, H. Bas and
AU - Trichopoulou, Antonia
AU - Dilis, Vardis
AU - Tsiotas, Konstantinos and
AU - Skeie, Guri
AU - Engeset, Dagrun
AU - Ramon Quiros, J.
AU - Molina, Esther
AU - and Maria Huerta, Jose
AU - Crowe, Francesca
AU - Wirfal, Elisabet and
AU - Ericson, Ulrika
AU - Peeters, Petra H. M.
AU - Kaaks, Rudolf
AU - Teucher,
AU - Birgit
AU - Johansson, Gerd
AU - Johansson, Ingegerd
AU - Tumino, Rosario
AU - and Boeing, Heiner
AU - Drogan, Dagmar
AU - Amiano, Pilar
AU - Mattiello,
AU - Amalia
AU - Khaw, Kay-Tee
AU - Luben, Robert
AU - Krogh, Vittorio and
AU - Ardanaz, Eva
AU - Sacerdote, Carlotta
AU - Salvini, Simonetta
AU - Overvad,
AU - Kim
AU - Tjonneland, Anne
AU - Olsen, Anja
AU - Boutron-Ruault,
AU - Marie-Christine
AU - Fagherazzi, Guy
AU - Perquier, Florence
AU - Gonzalez,
AU - Carlos A.
JO - British Journal of Nutrition
PY - 2012
VL - 108
TODO - 6
SP - 1095-1108
PB - Cambridge University Press
SN - 0007-1145, 1475-2662
TODO - 10.1017/S0007114511006386
TODO - Flavan-3-ols; Proanthocyanidins; Theaflavins; Intake; European
Prospective Investigation into Cancer and Nutrition-Europe
TODO - Epidemiological studies suggest health-protective effects of
flavan-3-ols and their derived compounds on chronic diseases. The
present study aimed to estimate dietary flavan-3-ol, proanthocyanidin
(PA) and theaflavin intakes, their food sources and potential
determinants in the European Prospective Investigation into Cancer and
Nutrition (EPIC) calibration cohort. Dietary data were collected using a
standardised 24 h dietary recall software administered to 36 037
subjects aged 35-74 years. Dietary data were linked with a flavanoid
food composition database compiled from the latest US Department of
Agriculture and Phenol-Explorer databases and expanded to include
recipes, estimations and retention factors. Total flavan-3-ol intake was
the highest in UK Health-conscious men (453.6 mg/d) and women of UK
General population (377.6 mg/d), while the intake was the lowest in
Greece (men: 160.5 mg/d; women: 124.8 mg/d). Monomer intake was the
highest in UK General population (men: 213.5 mg/d; women: 178.6 mg/d)
and the lowest in Greece (men: 26.6 mg/d in men; women: 20.7 mg/d).
Theaflavin intake was the highest in UK General population (men: 29.3
mg/d; women: 25.3 mg/d) and close to zero in Greece and Spain. PA intake
was the highest in Asturias (men: 455.2 mg/d) and San Sebastian (women:
253 mg/d), while being the lowest in Greece (men: 134.6 mg/d; women:
101.0 mg/d). Except for the UK, non-citrus fruits (apples/pears) were
the highest contributors to the total flavan-3-ol intake. Tea was the
main contributor of total flavan-3-ols in the UK. Flavan-3-ol, PA and
theaflavin intakes were significantly different among all assessed
groups. This study showed heterogeneity in flavan-3-ol, PA and
theaflavin intake throughout the EPIC countries.
ER -