Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Επιστημονική δημοσίευση - Άρθρο Περιοδικού uoadl:3150906 75 Αναγνώσεις

Μονάδα:
Ερευνητικό υλικό ΕΚΠΑ
Τίτλος:
Estimation of the intake of anthocyanidins and their food sources in the
European Prospective Investigation into Cancer and Nutrition (EPIC)
study
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
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.
Έτος δημοσίευσης:
2011
Συγγραφείς:
Zamora-Ros, Raul
Knaze, Viktoria
Lujan-Barroso, Leila and
Slimani, Nadia
Romieu, Isabelle
Touillaud, Marina
Kaaks,
Rudolf
Teucher, Birgit
Mattiello, Amalia
Grioni, Sara and
Crowe, Francesca
Boeing, Heiner
Foerster, Jana
Ramon Quiros,
J.
Molina, Esther
Maria Huerta, Jose
Engeset, Dagrun and
Skeie, Guri
Trichopoulou, Antonia
Dilis, Vardis
Tsiotas,
Konstantinos
Peeters, Petra H. M.
Khaw, Kay-Thee
Wareham,
Nicholas
Bueno-de-Mesquita, Bas
Ocke, Marga C.
Olsen, Anja
and Tjonneland, Anne
Tumino, Rosario
Johansson, Gerd and
Johansson, Ingegerd
Ardanaz, Eva
Sacerdote, Carlotta and
Sonestedt, Emily
Ericson, Ulrika
Clavel-Chapelon, Francoise and
Boutron-Ruault, Marie-Christine
Fagherazzi, Guy
Salvini,
Simonetta
Amiano, Pilar
Riboli, Elio
Gonzalez, Carlos A.
Περιοδικό:
British Journal of Nutrition
Εκδότης:
Cambridge University Press
Τόμος:
106
Αριθμός / τεύχος:
7
Σελίδες:
1090-1099
Λέξεις-κλειδιά:
Anthocyanidins; Intake; Food sources; EPIC-Europe
Επίσημο URL (Εκδότης):
DOI:
10.1017/S0007114511001437
Το ψηφιακό υλικό του τεκμηρίου δεν είναι διαθέσιμο.