TY - JOUR
T1 - Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
AU - Zamora-Ros, Raul
AU - Knaze, Viktoria
AU - Lujan-Barroso, Leila
AU - Slimani, Nadia
AU - Romieu, Isabelle
AU - Touillaud, Marina
AU - Kaaks, Rudolf
AU - Teucher, Birgit
AU - Mattiello, Amalia
AU - Grioni, Sara
AU - Crowe, Francesca
AU - Boeing, Heiner
AU - Foerster, Jana
AU - Ramon Quiros, J.
AU - Molina, Esther
AU - Maria Huerta, Jose
AU - Engeset, Dagrun
AU - Skeie, Guri
AU - Trichopoulou, Antonia
AU - Dilis, Vardis
AU - Tsiotas, Konstantinos
AU - Peeters, Petra H. M.
AU - Khaw, Kay-Thee
AU - Wareham, Nicholas
AU - Bueno-de-Mesquita, Bas
AU - Ocke, Marga C.
AU - Olsen, Anja
AU - Tjonneland, Anne
AU - Tumino, Rosario
AU - Johansson, Gerd
AU - Johansson, Ingegerd
AU - Ardanaz, Eva
AU - Sacerdote, Carlotta
AU - Sonestedt, Emily
AU - Ericson, Ulrika
AU - Clavel-Chapelon, Francoise
AU - Boutron-Ruault, Marie-Christine
AU - Fagherazzi, Guy
AU - Salvini, Simonetta
AU - Amiano, Pilar
AU - Riboli, Elio
AU - Gonzalez, Carlos A.
PY - 2011
Y1 - 2011
N2 - 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.
AB - 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.
KW - Anthocyanidins
KW - Intake
KW - Food sources
KW - EPIC-Europe
U2 - 10.1017/S0007114511001437
DO - 10.1017/S0007114511001437
M3 - Article
C2 - 21481290
SN - 1475-2662
VL - 106
SP - 1090
EP - 1099
JO - British Journal of Nutrition
JF - British Journal of Nutrition
IS - 7
ER -
