Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial

The availability of biomarkers that allow the estimation of the intake of specific foods and dietary components, as an alternative or addition to self-reported dietary questionnaires, could greatly enhance the effectiveness of nutritional research. The aim of the present study was to assess tartaric...

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Autores: Regueiro, Jorge, Vallverdú i Queralt, Anna, Simal-Gándara, Jesús, Estruch Riba, Ramon, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2014
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/122706
Acceso en línea:https://hdl.handle.net/2445/122706
Access Level:acceso abierto
Palabra clave:Àcid tàrtric
Marcadors bioquímics
Vi
Orina
Cromatografia de líquids
Tartaric acid
Biochemical markers
Wine
Urine
Liquid chromatography
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spelling Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trialRegueiro, JorgeVallverdú i Queralt, AnnaSimal-Gándara, JesúsEstruch Riba, RamonLamuela Raventós, Rosa Ma.Àcid tàrtricMarcadors bioquímicsViOrinaCromatografia de líquidsTartaric acidBiochemical markersWineUrineLiquid chromatographyThe availability of biomarkers that allow the estimation of the intake of specific foods and dietary components, as an alternative or addition to self-reported dietary questionnaires, could greatly enhance the effectiveness of nutritional research. The aim of the present study was to assess tartaric acid, one of the major components of red and white wines, as a potential biomarker of wine consumption. A total of twenty-one healthy men participated in a randomised cross-over feeding trial. They consumed a single dose of 100, 200 or 300 ml wine at dinner. Before each intervention, the participants followed a 7 d washout period during which they avoided consuming wine or grape-based products. Morning urine was collected and analysed by liquid chromatography coupled to electrospray ionisation tandem MS. A strong significant correlation was found between wine intake and urinary tartaric acid (r s= 0·9220; P <0·001). Using a cut-off value of 8·84 μg/mg creatinine, tartaric acid allowed wine consumers to be differentiated from non-wine consumers. The results suggest that urinary tartaric acid may be a sensitive and specific dietary biomarker of wine consumption.Cambridge University Press2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/122706Articles publicats en revistes (Medicina)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.1017/S0007114513004108British Journal of Nutrition, 2014, vol. 111, num. 9, p. 1680-1685https://doi.org/10.1017/S0007114513004108(c) Cambridge University Press, 2014info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1227062026-05-27T06:46:51Z
dc.title.none.fl_str_mv Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
title Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
spellingShingle Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
Regueiro, Jorge
Àcid tàrtric
Marcadors bioquímics
Vi
Orina
Cromatografia de líquids
Tartaric acid
Biochemical markers
Wine
Urine
Liquid chromatography
title_short Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
title_full Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
title_fullStr Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
title_full_unstemmed Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
title_sort Urinary tartaric acid as a potential biomarker for the dietary assessment of moderate wine consumption: a randomised controlled trial
dc.creator.none.fl_str_mv Regueiro, Jorge
Vallverdú i Queralt, Anna
Simal-Gándara, Jesús
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author Regueiro, Jorge
author_facet Regueiro, Jorge
Vallverdú i Queralt, Anna
Simal-Gándara, Jesús
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author_role author
author2 Vallverdú i Queralt, Anna
Simal-Gándara, Jesús
Estruch Riba, Ramon
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Àcid tàrtric
Marcadors bioquímics
Vi
Orina
Cromatografia de líquids
Tartaric acid
Biochemical markers
Wine
Urine
Liquid chromatography
topic Àcid tàrtric
Marcadors bioquímics
Vi
Orina
Cromatografia de líquids
Tartaric acid
Biochemical markers
Wine
Urine
Liquid chromatography
description The availability of biomarkers that allow the estimation of the intake of specific foods and dietary components, as an alternative or addition to self-reported dietary questionnaires, could greatly enhance the effectiveness of nutritional research. The aim of the present study was to assess tartaric acid, one of the major components of red and white wines, as a potential biomarker of wine consumption. A total of twenty-one healthy men participated in a randomised cross-over feeding trial. They consumed a single dose of 100, 200 or 300 ml wine at dinner. Before each intervention, the participants followed a 7 d washout period during which they avoided consuming wine or grape-based products. Morning urine was collected and analysed by liquid chromatography coupled to electrospray ionisation tandem MS. A strong significant correlation was found between wine intake and urinary tartaric acid (r s= 0·9220; P <0·001). Using a cut-off value of 8·84 μg/mg creatinine, tartaric acid allowed wine consumers to be differentiated from non-wine consumers. The results suggest that urinary tartaric acid may be a sensitive and specific dietary biomarker of wine consumption.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/122706
url https://hdl.handle.net/2445/122706
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1017/S0007114513004108
British Journal of Nutrition, 2014, vol. 111, num. 9, p. 1680-1685
https://doi.org/10.1017/S0007114513004108
dc.rights.none.fl_str_mv (c) Cambridge University Press, 2014
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Cambridge University Press, 2014
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv Articles publicats en revistes (Medicina)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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