Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/134298
Title: Estimation of the intake of anthocyanidins and their food sources in the European prospective investigation into cancer and nutrition (EPIC) study
Author: Zamora-Ros, Raul
Knaze, Viktoria
Luján, Leila
Slimani, Nadia
Romieu, Isabelle
Touillaud, Marina
Kaaks, Rudolf
Teucher, Birgit
Mattiello, Amalia
Grioni, Sara
Crowe, Francesca L.
Boeing, Heiner
Förster, Jana
Quirós, J. 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
Keywords: Antocianines
Química
Alimentació
Càncer
Nutrició
Europa
Anthocyanins
Chemistry
Diet
Cancer
Nutrition
Europe
Issue Date: Oct-2011
Publisher: Cambridge University Press
Abstract: 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.
Note: Reproducció del document publicat a: https://doi.org/10.1017/S0007114511001437
It is part of: British Journal of Nutrition, 2011, vol. 106, num. 7, p. 1090-1099
URI: http://hdl.handle.net/2445/134298
Related resource: https://doi.org/10.1017/S0007114511001437
ISSN: 0007-1145
Appears in Collections:Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))
Articles publicats en revistes (Infermeria de Salut Pública, Salut mental i Maternoinfantil)
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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