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dc.contributor.authorZamora-Ros, Raul
dc.contributor.authorAndres-Lacueva, Cristina
dc.contributor.authorLamuela-Raventos, Rosa M.
dc.contributor.authorBerenguer, Toni
dc.contributor.authorJakszyn, Paula
dc.contributor.authorBarricarte, Aurelio
dc.contributor.authorArdanaz, Eva
dc.contributor.authorAmiano, Pilar
dc.contributor.authorDorronsoro, Miren
dc.contributor.authorLarranaga, Nerea
dc.contributor.authorMartinez, Carmen
dc.contributor.authorSanchez, Maria J.
dc.contributor.authorNavarro, Carmen
dc.contributor.authorChirlaque, Maria D.
dc.contributor.authorTormo, Maria J.
dc.contributor.authorQuiros, J. Ramon
dc.contributor.authorGonzalez, Carlos A.
dc.date.accessioned2010-11-03T08:28:29Z
dc.date.available2010-11-03T08:28:29Z
dc.date.issued2010-03
dc.identifier.citationJ. Am. Diet. Assoc. 2010, 110 (3):390-398en
dc.identifier.issn1878-3570
dc.identifier.pmid20184989
dc.identifier.doi10.1016/j.jada.2009.11.024
dc.identifier.urihttp://hdl.handle.net/10146/114425
dc.description.abstractBACKGROUND: Epidemiologic studies have suggested associations between flavonoid intake and health benefits. Traditional Mediterranean diets consist of a high consumption of plant products rich in flavonoids. OBJECTIVE: This study estimates dietary flavonoid intake and main food sources in a Mediterranean population (Spanish adults). DESIGN: The study included 40,683 subjects aged 35 to 64 years from northern and southern regions of Spain who were included in the European Prospective Investigation into Cancer and Nutrition study Spanish cohort. Usual food intake was assessed by personal interviews using a computerized version of a validated diet history method. Expanded US Department of Agriculture databases for the flavonoid, isoflavone, and proanthocyanidin content were used. RESULTS: The median and mean of total flavonoids were 269.17 and 313.26 mg/day, respectively. The most abundant flavonoid subgroup was proanthocyanidins (60.1%), followed by flavanones (16.9%), flavan-3-ols (10.3%), flavonols (5.9%), anthocyanidins (5.8%), flavones (1.1%), and isoflavones (<0.01%). The main sources of total flavonoid intake were apples (23%), red wine (21%), unspecified fruit (12.8%), and oranges (9.3%). CONCLUSIONS: These results should be very useful for evaluating the relationships between flavonoid intake and several diseases.
dc.description.sponsorshipSome authors are partners of ECNIS, a network of excellence of the Europen Union 6FP. AGL2006-14228-C03- 02/ALI, 2007-66638-C02-01/ALI, CONSOLIDER INGENIO 2010 Program: FUN-C-FOOD CSD2007-063, CIBER 06/03, and RETICS RD06/0045 also contributed to this study.en
dc.language.isoenen
dc.relation.urlhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B758G-4YFWTBR-D&_user=1843694&_coverDate=03%2F31%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000055040&_version=1&_urlVersion=0&_userid=1843694&md5=a9ce20b8966c9a25a994152838d224e3&searchtype=aen
dc.subjectFlavonoidsen
dc.subjectFood Habitsen
dc.subjectFruiten
dc.subjectIsoflavonesen
dc.subjectHumansen
dc.subjectFood Analysisen
dc.subjectCohort Studiesen
dc.subjectCross-Sectional Studiesen
dc.subject.meshAdult
dc.subject.meshCohort Studies
dc.subject.meshCross-Sectional Studies
dc.subject.meshDatabases, Factual
dc.subject.meshDiet, Mediterranean
dc.subject.meshFemale
dc.subject.meshFlavanones
dc.subject.meshFlavonoids
dc.subject.meshFood Analysis
dc.subject.meshFood Habits
dc.subject.meshFruit
dc.subject.meshHumans
dc.subject.meshIsoflavones
dc.subject.meshLife Style
dc.subject.meshMale
dc.subject.meshMiddle Aged
dc.subject.meshNutrition Surveys
dc.subject.meshProanthocyanidins
dc.subject.meshSpain
dc.subject.meshWine
dc.titleEstimation of dietary sources and flavonoid intake in a Spanish adult population (EPIC-Spain).en
dc.typeArticleen
dc.identifier.journalJournal of the American Dietetic Associationen
html.description.abstractBACKGROUND: Epidemiologic studies have suggested associations between flavonoid intake and health benefits. Traditional Mediterranean diets consist of a high consumption of plant products rich in flavonoids. OBJECTIVE: This study estimates dietary flavonoid intake and main food sources in a Mediterranean population (Spanish adults). DESIGN: The study included 40,683 subjects aged 35 to 64 years from northern and southern regions of Spain who were included in the European Prospective Investigation into Cancer and Nutrition study Spanish cohort. Usual food intake was assessed by personal interviews using a computerized version of a validated diet history method. Expanded US Department of Agriculture databases for the flavonoid, isoflavone, and proanthocyanidin content were used. RESULTS: The median and mean of total flavonoids were 269.17 and 313.26 mg/day, respectively. The most abundant flavonoid subgroup was proanthocyanidins (60.1%), followed by flavanones (16.9%), flavan-3-ols (10.3%), flavonols (5.9%), anthocyanidins (5.8%), flavones (1.1%), and isoflavones (<0.01%). The main sources of total flavonoid intake were apples (23%), red wine (21%), unspecified fruit (12.8%), and oranges (9.3%). CONCLUSIONS: These results should be very useful for evaluating the relationships between flavonoid intake and several diseases.


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