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Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Zamora-Ros, Raul; Rothwell, Joseph A.; Scalbert, Augustin; Knaze, Viktoria; Romieu, Isabelle; Slimani, Nadia; Fagherazzi, Guy; Perquier, Florence; Touillaud, Marina and Molina-Montes, Esther, et al. (2013) In British Journal of Nutrition 110(8). p.1500-1511
Abstract
Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of... (More)
Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265.5 and 980.7 mg/d in men and women, respectively), while the intake was lowest in Greece (213.2 and 158.6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84.6-95.3% of intake depending on the region. Hydroxybenzoic acids accounted for 4.6-14.4%, hydroxyphenylacetic acids 0.1-0.8% and hydroxyphenylpropanoic acids <= 0.1% for all regions. An increasing south-north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55.3-80.7% of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases. (Less)
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keywords
Phenolic acids, Dietary intakes, Food sources, European Prospective, Investigation into Cancer and Nutrition
in
British Journal of Nutrition
volume
110
issue
8
pages
1500 - 1511
publisher
Cambridge University Press
external identifiers
  • wos:000325681900016
  • scopus:84892644666
ISSN
1475-2662
DOI
10.1017/S0007114513000688
language
English
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yes
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a1097046-0e93-4e07-819d-a6aeee5149b5 (old id 4160392)
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2013-12-06 12:25:58
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@article{a1097046-0e93-4e07-819d-a6aeee5149b5,
  abstract     = {Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265.5 and 980.7 mg/d in men and women, respectively), while the intake was lowest in Greece (213.2 and 158.6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84.6-95.3% of intake depending on the region. Hydroxybenzoic acids accounted for 4.6-14.4%, hydroxyphenylacetic acids 0.1-0.8% and hydroxyphenylpropanoic acids &lt;= 0.1% for all regions. An increasing south-north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55.3-80.7% of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases.},
  author       = {Zamora-Ros, Raul and Rothwell, Joseph A. and Scalbert, Augustin and Knaze, Viktoria and Romieu, Isabelle and Slimani, Nadia and Fagherazzi, Guy and Perquier, Florence and Touillaud, Marina and Molina-Montes, Esther and Maria Huerta, Jose and Barricarte, Aurelio and Amiano, Pilar and Menendez, Virginia and Tumino, Rosario and Santucci de Magistris, Maria and Palli, Domenico and Ricceri, Fulvio and Sieri, Sabina and Crowe, Francesca L. and Khaw, Kay-Thee and Wareham, Nicholas J. and Grote, Verena and Li, Kuanrong and Boeing, Heiner and Foerster, Jana and Trichopoulou, Antonia and Benetou, Vassiliki and Tsiotas, Konstantinos and Bueno-de-Mesquita, H. Bas and Ros, Martine and Peeters, Petra H. M. and Tjonneland, Anne and Halkjaer, Jytte and Overvad, Kim and Ericson, Ulrika and Wallström, Peter and Johansson, Ingegerd and Landberg, Rikard and Weiderpass, Elisabete and Engeset, Dagrun and Skeie, Guri and Wark, Petra and Riboli, Elio and Gonzalez, Carlos A.},
  issn         = {1475-2662},
  keyword      = {Phenolic acids,Dietary intakes,Food sources,European Prospective,Investigation into Cancer and Nutrition},
  language     = {eng},
  number       = {8},
  pages        = {1500--1511},
  publisher    = {Cambridge University Press},
  series       = {British Journal of Nutrition},
  title        = {Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study},
  url          = {http://dx.doi.org/10.1017/S0007114513000688},
  volume       = {110},
  year         = {2013},
}