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Impact of thearubigins on the estimation of total dietary flavonoids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Zamora-Ros, R.; Knaze, V.; Romieu, I.; Scalbert, A.; Slimani, N.; Clavel-Chapelon, F.; Touillaud, M.; Perquier, F.; Skeie, G. and Engeset, D., et al. (2013) In European Journal of Clinical Nutrition 67(7). p.779-782
Abstract
Thearubigins (TR) are polymeric flavanol-derived compounds formed during the fermentation of tea leaves. Comprising similar to 70% of total polyphenols in black tea, TR may contribute majorly to its beneficial effects on health. To date, there is no appropriate food composition data on TR, although several studies have used data from the US Department of Agriculture (USDA) database to estimate TR intakes. We aimed to estimate dietary TR in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort and assess the impact of including TR or not in the calculation of the total dietary flavonoid intake. Dietary data were collected using a single standardized 24-h dietary recall interviewer-administered to 36 037 subjects... (More)
Thearubigins (TR) are polymeric flavanol-derived compounds formed during the fermentation of tea leaves. Comprising similar to 70% of total polyphenols in black tea, TR may contribute majorly to its beneficial effects on health. To date, there is no appropriate food composition data on TR, although several studies have used data from the US Department of Agriculture (USDA) database to estimate TR intakes. We aimed to estimate dietary TR in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort and assess the impact of including TR or not in the calculation of the total dietary flavonoid intake. Dietary data were collected using a single standardized 24-h dietary recall interviewer-administered to 36 037 subjects aged 35-74 years. TR intakes were calculated using the USDA database. TR intakes ranged from 0.9 mg/day in men from Navarra and San Sebastian in Spain to 532.5 mg/day in men from UK general population. TR contributed <5% to the total flavonoid intake in Greece, Spain and Italy, whereas in the UK general population, TR comprised 48% of the total flavonoids. High heterogeneity in TR intake across the EPIC countries was observed. This study shows that total flavonoid intake may be greatly influenced by TR, particularly in high black tea-consuming countries. Further research on identification and quantification of TR is needed to get more accurate dietary TR estimations. (Less)
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published
subject
keywords
thearubigins, flavonoids, dietary intake, sources, EPIC
in
European Journal of Clinical Nutrition
volume
67
issue
7
pages
779 - 782
publisher
Nature Publishing Group
external identifiers
  • wos:000321539800016
  • scopus:84880136783
ISSN
1476-5640
DOI
10.1038/ejcn.2013.89
language
English
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yes
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ff6c5d55-872c-4e12-b1b3-6f1f05ff7ded (old id 3973999)
date added to LUP
2013-09-02 07:37:22
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2019-03-24 03:53:09
@article{ff6c5d55-872c-4e12-b1b3-6f1f05ff7ded,
  abstract     = {Thearubigins (TR) are polymeric flavanol-derived compounds formed during the fermentation of tea leaves. Comprising similar to 70% of total polyphenols in black tea, TR may contribute majorly to its beneficial effects on health. To date, there is no appropriate food composition data on TR, although several studies have used data from the US Department of Agriculture (USDA) database to estimate TR intakes. We aimed to estimate dietary TR in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort and assess the impact of including TR or not in the calculation of the total dietary flavonoid intake. Dietary data were collected using a single standardized 24-h dietary recall interviewer-administered to 36 037 subjects aged 35-74 years. TR intakes were calculated using the USDA database. TR intakes ranged from 0.9 mg/day in men from Navarra and San Sebastian in Spain to 532.5 mg/day in men from UK general population. TR contributed &lt;5% to the total flavonoid intake in Greece, Spain and Italy, whereas in the UK general population, TR comprised 48% of the total flavonoids. High heterogeneity in TR intake across the EPIC countries was observed. This study shows that total flavonoid intake may be greatly influenced by TR, particularly in high black tea-consuming countries. Further research on identification and quantification of TR is needed to get more accurate dietary TR estimations.},
  author       = {Zamora-Ros, R. and Knaze, V. and Romieu, I. and Scalbert, A. and Slimani, N. and Clavel-Chapelon, F. and Touillaud, M. and Perquier, F. and Skeie, G. and Engeset, D. and Weiderpass, E. and Johansson, I. and Landberg, R. and Bueno-de-Mesquita, H. B. and Sieri, S. and Masala, G. and Peeters, P. H. M. and Grote, V. and Huerta, J. M. and Barricarte, A. and Amiano, P. and Crowe, F. L. and Molina-Montes, E. and Khaw, K-T and Argueelles, M. V. and Tjonneland, A. and Halkjaer, J. and de Magistris, M. S. and Ricceri, F. and Tumino, R. and Wirfält, Elisabet and Ericson, Ulrika and Overvad, K. and Trichopoulou, A. and Dilis, V. and Vidalis, P. and Boeing, H. and Foerster, J. and Riboli, E. and Gonzalez, C. A.},
  issn         = {1476-5640},
  keyword      = {thearubigins,flavonoids,dietary intake,sources,EPIC},
  language     = {eng},
  number       = {7},
  pages        = {779--782},
  publisher    = {Nature Publishing Group},
  series       = {European Journal of Clinical Nutrition},
  title        = {Impact of thearubigins on the estimation of total dietary flavonoids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study},
  url          = {http://dx.doi.org/10.1038/ejcn.2013.89},
  volume       = {67},
  year         = {2013},
}