Flavonoids intake

HERTOG M G L, KROMHOUT D, ARAVANIS C, BLACKBURN H, BUZINA R, FIDANZA F, GIAMPAOLI S, JANSEN A, MENOTTI A, NEDELJKOVIC S, PEKKARINEN M, SIMIC B S, TOSHIMA H, FESKENS E J M, HOLLMAN p c H, KATAN M B (1995) Flavonoid intake and long-term risk of coronary heart disease and cancer in the Seven Coimtries study, Archives of Internal Medicine, 155, 381-6. 

KNEKT p, JARIVNEN R, REUNANEN A, MAATELA J (1996) Flavonoid intake and coronary mortality in Finland a cohort study, British Medical Journal, 312, 478-81. 

Chun OK, Chung SJ and Song WO. 2007. Estimated dietary flavonoid intake and major food sources of U.S. adults. J Nutt 37(5) 1244-1252. 

Geleijnse JM, Launer LJ, Van Der Kuip DA, Hofman A and Witteman JC. 2002. Inverse association of tea and flavonoid intakes with incident myocardial infarction the Rotterdam Study. Am J Clin Nutr 75 880-886. 

Goldbohm RA, van den Brandt PA, Hertog MG, Brants HA and Van Poppel G. 1995. Flavonoid intake and risk of cancer a prospective cohort study. Am J Epidemiol 41 s61. 

Johannot L and Somerset SM. 2006. Age-related variations in flavonoid intake and sources in the Australian population. Public Health Nutr 9 1045-1054. 

Knekt P, Kumpulainen J, Jarvinen R, Rissanen H, Heliovaara M, Reunanen A, Hakulinen T and Aromaa A. 2002. Flavonoid intake and risk of chronic diseases. Am J Clin Nutr 76(3) 560-568. 

Lagiou P, Rossi M, Lagiou A, Tzonou A, La Vecchia C and Trichopoulos D. 2008. Flavonoid intake and liver cancer a case-control study in Greece. Cancer Causes Control 19(8) 813—818. 

Letenneur L, Proust-Lima C, Le Gouge A, Dartigues JF and Barberger-Gateau P. 2007. Flavonoid intake and cognitive decline over a 10-year period. Am J Epidemiol 165(12) 1364—1371. 

Yochum L, Kushi LH, Meyer K and Folsom AR. 1999. Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women. Am J Epidemiol 149 943-949. 

Similarly to carotenoids, flavonoids also show considerable biological activity. Their beneficial effect in cancer and heart diseases has been proven many times [86-89], It has further been established that flavonoids improve cardiovascular remodelling and vascular function in NO-deficient hypertension [90], Moreover, flavonoid intake reduces the risk of chronic diseases [91], and beneficially influences inflammations [92], and ulcer formation [93,94],... 

P. Knekt, J. Kumpulainen, R. Jarvinen, H. Rissanen, M.Heliovaara, A. Reunanen, T. Hakulinene and A. Aromaa, Flavonoid intake and risk of chronic dieseases. Am. J. Clin. Nutr. 76 (2002) 560-567. 

Estimation of Scottish Dietary Flavonoid Intake Using the New... 

Comparison with Other Estimates of Dietary Flavonoid Intake.245... 

TABLE 4.1 Epidemiological Studies Investigating Dietary Flavonoid Intake and Coronary Heart Disease Incidence and Mortality -n < O 3 o o ... 

Epidemiological Studies Investigating Dietary Flavonoid Intake and Cancer Incidence... 

Consequently, the aims in this chapter are to critically examine the available literature on the flavonoid composition of foods and to establish a food flavonoid database, which can be continually expanded as more information becomes available. By using predetermined selection criteria to ensure critical assessment of data quality, the intention is to provide researchers with an improved resource for use in studies exploring the relationships between flavonoid intake and health as well as highlighting important food groups where flavonoid content data are currently lacking. 

An initial estimate of flavonoid intake of 1000 mg/day was calculated in the United States during the 1970s using semiquantitative food composition data (Table 4.13). " This estimate was not questioned until the 1990s with the calculation of dietary flavonol and flavone... 

Average Daily Flavonoid Intake in the United States During 1971... 

Several dietary flavonoid intake studies have now been completed using the Dutch composition data often with additional estimates of flavonoid content of local food preferences such as berries (Table 4.14). Comparison of these intake studies indicates that quercetin is consistently the main contributor to flavonol and flavone intake. In the Netherlands, for example, quercetin accounts for 70% of the 23 mg/day total flavonol and flavone intake followed by kaempferol (17%), myricetin (6%), luteolin (4%), and apigenin (3%). ... 

Estimated Daily Dietary Flavonoid Intakes by Different Countries... 

The flavonoid database described in this chapter was applied to 4-day weighed food records obtained from healthy Scottish men n = 41) and women ( = 52) to provide a provisional estimate of flavonoid intake in Scotland. All subjects consumed foods containing flavonols, procyanidins, and catechins, dietary intakes of which are given in Table 4.15. The main flavonol consumed was quercetin, accounting for 66 and 63% of the total flavonol intake of 18.8 mg/day. Primary sources of flavonols were from black tea (42.7%), onions (14.3%), apples (10.2%i), and lager (7.2%i) (Table 4.16). 

Estimated Dietary Flavonoid Intake by UK (Scottish) Population (n = 81)... 

A comprehensive and critical review of food flavonoid literature has led to the development of a food composition database for flavonols, flavones, procyanidins, catechins, and flava-nones. This database can now be used and continuously updated to estimate flavonoid intake of populations, to identify dietary sources of flavonoids, and to assess associations between flavonoid intake and disease. However, there is a need for better food composition data for flavones, procyanidins, and flavanones as current literature is sparse particularly for citrus fruits, fruit juices, and herbs. In addition, anthocyanin food composition data are lacking although validated methods of determination are becoming available. 

Hertog, M.G.L. et al., Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch. Intern. Med., 155, 381, 1995. 

Linseisen, J., Radtke, J., and Wolfram, G., Flavonoid intake of adults in a Bavarian subgroup of the national food consumption survey, Z. Ernahrungswiss., 36, 403, 1997. 

Justesen, U. and Knuthsen, P., Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes. Food Chem., 73, 245, 2001. 

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