Estimation of the intake of anthocyanidins and their food sources in the European prospective investigation into cancer and nutrition (EPIC) study

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 f...

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Detalhes bibliográficos
Autores: Zamora-Ros, Raul, Knaze, Viktoria, Luján Barroso, Leila, Slimani, Nadia, Romieu, Isabelle, Touillaud, Marina, Kaaks, Rudolf, Teucher, Birgit, Mattiello, Amalia, Grioni, Sara, Crowe, Francesca L., Boeing, Heiner, Förster, Jana, Quirós, José Ramón, Molina Montes, Esther, Huerta Castaño, José María, Engeset, Dagrun, Skeie, Guri, Trichopoulou, Antonia, Dilis, Vardis, Tsiotas, Konstantinos, Peeters, Petra H. M., Khaw, Kay-Tee, Wareham, Nicholas J., Bueno de Mesquita, H. Bas, Ocké, Marga C., Olsen, Anja, Tjønneland, Anne, Tumino, Rosario, Johansson, Gerd, Johansson, Ingegerd, Ardanaz, Eva, Sacerdote, Carlotta, Sonestedt, Emily, Ericson, Ulrika, Clavel-Chapelon, Françoise, Boutron-Ruault, Marie-Christine, Fagherazzi, Guy, Salvini, Simonetta, Amiano, Pilar
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:España
Recursos:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/134298
Acesso em linha:https://hdl.handle.net/2445/134298
Access Level:acceso abierto
Palavra-chave:Antocianines
Química
Alimentació
Càncer
Nutrició
Europa
Anthocyanins
Chemistry
Diet
Cancer
Nutrition
Europe
Descrição
Resumo: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.

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