Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Raul Zamora-Ros, Viktoria Knaze, Leila Luján-Barroso, Nadia Slimani, Isabelle Romieu, Marina Touillaud, Rudolf Kaaks, Birgit Teucher, Amalia Mattiello, Sara Grioni, Francesca Crowe, Heiner Boeing, Jana Förster, J. Ramón Quirós, Esther Molina, José María Huerta, Dagrun Engeset, Guri Skeie, Antonia Trichopoulou, Vardis DilisKonstantinos Tsiotas, Petra H M Peeters, Kay Thee Khaw, Nicholas Wareham, Bas Bueno-De-Mesquita, Marga C. Ocké, Anja Olsen, Anne Tjønneland, Rosario Tumino, Gerd Johansson, Ingegerd Johansson, Eva Ardanaz, Carlotta Sacerdote, Emily Sonestedt, Ulrika Ericson, Françoise Clavel-Chapelon, Marie Christine Boutron-Ruault, Guy Fagherazzi, Simonetta Salvini, Pilar Amiano, Elio Riboli, Carlos A. González

Research output: Contribution to journalArticle

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 36037 subjects, aged between 35 and 74 years, in twenty-seven redefined centres were obtained using standardised 24h 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.

Original languageEnglish
Pages (from-to)1090-1099
Number of pages10
JournalBritish Journal of Nutrition
Volume106
Issue number7
DOIs
Publication statusPublished - Oct 14 2011

Fingerprint

Anthocyanins
Food
Neoplasms
delphinidin
Italy
Life Style
Databases
Sex Factors
United States Department of Agriculture
Educational Status
Age Factors
Beverages
Cooking
Wine
Phenol
Flavonoids
Vegetables
Netherlands
Spain
Biological Availability

Keywords

  • Anthocyanidins
  • EPIC-Europe
  • Food sources
  • Intake

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Medicine(all)

Cite this

Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. / Zamora-Ros, Raul; Knaze, Viktoria; Luján-Barroso, Leila; Slimani, Nadia; Romieu, Isabelle; Touillaud, Marina; Kaaks, Rudolf; Teucher, Birgit; Mattiello, Amalia; Grioni, Sara; Crowe, Francesca; Boeing, Heiner; Förster, Jana; Quirós, J. Ramón; Molina, Esther; Huerta, José María; Engeset, Dagrun; Skeie, Guri; Trichopoulou, Antonia; Dilis, Vardis; Tsiotas, Konstantinos; Peeters, Petra H M; Khaw, Kay Thee; Wareham, Nicholas; Bueno-De-Mesquita, 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; Riboli, Elio; González, Carlos A.

In: British Journal of Nutrition, Vol. 106, No. 7, 14.10.2011, p. 1090-1099.

Research output: Contribution to journalArticle

Zamora-Ros, R, Knaze, V, Luján-Barroso, L, Slimani, N, Romieu, I, Touillaud, M, Kaaks, R, Teucher, B, Mattiello, A, Grioni, S, Crowe, F, Boeing, H, Förster, J, Quirós, JR, Molina, E, Huerta, JM, Engeset, D, Skeie, G, Trichopoulou, A, Dilis, V, Tsiotas, K, Peeters, PHM, Khaw, KT, Wareham, N, Bueno-De-Mesquita, B, Ocké, MC, Olsen, A, Tjønneland, A, Tumino, R, Johansson, G, Johansson, I, Ardanaz, E, Sacerdote, C, Sonestedt, E, Ericson, U, Clavel-Chapelon, F, Boutron-Ruault, MC, Fagherazzi, G, Salvini, S, Amiano, P, Riboli, E & González, CA 2011, 'Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study', British Journal of Nutrition, vol. 106, no. 7, pp. 1090-1099. https://doi.org/10.1017/S0007114511001437
Zamora-Ros, Raul ; Knaze, Viktoria ; Luján-Barroso, Leila ; Slimani, Nadia ; Romieu, Isabelle ; Touillaud, Marina ; Kaaks, Rudolf ; Teucher, Birgit ; Mattiello, Amalia ; Grioni, Sara ; Crowe, Francesca ; Boeing, Heiner ; Förster, Jana ; Quirós, J. Ramón ; Molina, Esther ; Huerta, José María ; Engeset, Dagrun ; Skeie, Guri ; Trichopoulou, Antonia ; Dilis, Vardis ; Tsiotas, Konstantinos ; Peeters, Petra H M ; Khaw, Kay Thee ; Wareham, Nicholas ; Bueno-De-Mesquita, 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 ; Riboli, Elio ; González, Carlos A. / Estimation of the intake of anthocyanidins and their food sources in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. In: British Journal of Nutrition. 2011 ; Vol. 106, No. 7. pp. 1090-1099.
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AU - Knaze, Viktoria

AU - Luján-Barroso, Leila

AU - Slimani, Nadia

AU - Romieu, Isabelle

AU - Touillaud, Marina

AU - Kaaks, Rudolf

AU - Teucher, Birgit

AU - Mattiello, Amalia

AU - Grioni, Sara

AU - Crowe, Francesca

AU - Boeing, Heiner

AU - Förster, Jana

AU - Quirós, J. Ramón

AU - Molina, Esther

AU - Huerta, José María

AU - Engeset, Dagrun

AU - Skeie, Guri

AU - Trichopoulou, Antonia

AU - Dilis, Vardis

AU - Tsiotas, Konstantinos

AU - Peeters, Petra H M

AU - Khaw, Kay Thee

AU - Wareham, Nicholas

AU - Bueno-De-Mesquita, Bas

AU - Ocké, Marga C.

AU - Olsen, Anja

AU - Tjønneland, Anne

AU - Tumino, Rosario

AU - Johansson, Gerd

AU - Johansson, Ingegerd

AU - Ardanaz, Eva

AU - Sacerdote, Carlotta

AU - Sonestedt, Emily

AU - Ericson, Ulrika

AU - Clavel-Chapelon, Françoise

AU - Boutron-Ruault, Marie Christine

AU - Fagherazzi, Guy

AU - Salvini, Simonetta

AU - Amiano, Pilar

AU - Riboli, Elio

AU - González, Carlos A.

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