Jytte Halkjær1, Cristina Andres-Lacueva2,3, Fabian Lanuza2,3, Raul Zamora-Ros4,5, Agnetha Linn Rostgaard-Hansen1, Anne Tjønneland1, Rikard Landberg6. 1. Danish Cancer Society Research Center, Strandboulevarden 49, DK 2100, Copenhagen, Denmark. 2. Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences, and Gastronomy, Food Innovation Network (XIA), Institute of Nutrition and Food Safety (INSA), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain. 3. CIBER of Frailty and Healthy Aging (CIBERFES), Instituto de Salud Carlos III, 28029, Madrid, Spain. 4. Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Sciences, and Gastronomy, Food Innovation Network (XIA), Institute of Nutrition and Food Safety (INSA), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028, Barcelona, Spain. rzamora@idibell.cat. 5. Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), Gran Via de L'Hospitalet, 199, L'Hospitalet de Llobregat, 08908, Barcelona, Spain. rzamora@idibell.cat. 6. Department of Biology and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
Abstract
PURPOSE: (Poly)phenols are bioactive compounds widely distributed in plant-based foods. Currently, limited data exist on the intake distribution of (poly)phenols across meals. This study aimed to estimate dietary intakes of all individual (poly)phenols and total intake per class and subclass by meal event, and to identify their main food sources in the subcohort MAX from the Diet, Cancer and Health-Next Generations cohort (DCH-NG). METHODS: Dietary data were collected using three web-based 24-h dietary recalls over 1 year. In total, 676 participants completed at least one recall. The dietary data were linked to Phenol-Explorer database using standardized procedures and an in-house software. We categorized foods/drinks into five options of meal events selected by the participant: 'Breakfast', 'Lunch', 'Evening', 'Snack', and 'Drink'. RESULTS: Adjusted total (poly)phenols mean intake by meal was the highest in the drink event (563 mg/day in men and 423 mg/day in women) and the lowest in the evening event (146 mg/day in men and 137 mg/day in women). The main overall (poly)phenol class contributor was phenolic acids (55.7-79.0%), except for evening and snack events where it was flavonoids (45.5-60%). The most consumed (poly)phenol subclasses were hydroxycinnamic acids and proanthocyanidins. Nonalcoholic beverages (coffee accounted for 66.4%), cocoa products, and cereals were the main food sources of total (poly)phenols. CONCLUSION: This study provides data on the variability in the intake of classes and subclasses of (poly)phenols and their main food sources by meal event according to lifestyle data, age, and gender in a Danish population.
PURPOSE: (Poly)phenols are bioactive compounds widely distributed in plant-based foods. Currently, limited data exist on the intake distribution of (poly)phenols across meals. This study aimed to estimate dietary intakes of all individual (poly)phenols and total intake per class and subclass by meal event, and to identify their main food sources in the subcohort MAX from the Diet, Cancer and Health-Next Generations cohort (DCH-NG). METHODS: Dietary data were collected using three web-based 24-h dietary recalls over 1 year. In total, 676 participants completed at least one recall. The dietary data were linked to Phenol-Explorer database using standardized procedures and an in-house software. We categorized foods/drinks into five options of meal events selected by the participant: 'Breakfast', 'Lunch', 'Evening', 'Snack', and 'Drink'. RESULTS: Adjusted total (poly)phenols mean intake by meal was the highest in the drink event (563 mg/day in men and 423 mg/day in women) and the lowest in the evening event (146 mg/day in men and 137 mg/day in women). The main overall (poly)phenol class contributor was phenolic acids (55.7-79.0%), except for evening and snack events where it was flavonoids (45.5-60%). The most consumed (poly)phenol subclasses were hydroxycinnamic acids and proanthocyanidins. Nonalcoholic beverages (coffee accounted for 66.4%), cocoa products, and cereals were the main food sources of total (poly)phenols. CONCLUSION: This study provides data on the variability in the intake of classes and subclasses of (poly)phenols and their main food sources by meal event according to lifestyle data, age, and gender in a Danish population.
Authors: Nasira M Burkholder-Cooley; Sujatha S Rajaram; Ella H Haddad; Keiji Oda; Gary E Fraser; Karen Jaceldo-Siegl Journal: Am J Clin Nutr Date: 2017-01-25 Impact factor: 7.045