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Article Dans Une Revue British Journal of Nutrition Année : 2013

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

1 ICO - Catalan Institute of Oncology = Instituto Catalán de Oncología
2 UNH - Unité de Nutrition Humaine
3 CIRC - Centre International de Recherche contre le Cancer
4 CESP - Centre de recherche en épidémiologie et santé des populations
5 Escuela Andaluza de Salud Pública
6 CIBERESP - Centro de Investigación Biomédica en Red de Epidemiología y Salud Pública = Consortium for Biomedical Research of Epidemiology and Public Health
7 Consejo de Salud de la Región de Murcia
8 Instituto Navarro de Salud Publica
9 Tissue Engineering Laboratory, Bioengineering Area - Instituto de Investigación Sanitaria Biodonostia
10 Dirección General de Salud Pública
11 Civile - M.P.Arezzo Hospital
12 University of Naples Federico II = Università degli studi di Napoli Federico II
13 Istituto per lo Studio e la Prevezione Oncologica
14 HuGeF - Human Genetics Foundation
15 IRCCS Istituto Nazionale dei Tumori [Milano]
16 University of Oxford
17 Department of Public Health and Primary Care
18 Epidemiology Unit
19 Department of Cancer Epidemiology
20 Department of Epidemiology
21 Department of Hygiene, Epidemiology and Medical Statistics, Medical School, University of Athens.
22 Hellenic Health Foundation
23 RIVM - National Institute for Public Health and the Environment [Bilthoven]
24 Department of Gastroenterology and Hepatology
25 Julius Center for Health Sciences and Primary Care
26 Imperial College London
27 Danish Cancer Society
28 Aarhus University [Aarhus]
29 Skane University Hospital [Lund]
30 Department of Odontology
31 SLU - Swedish University of Agricultural Sciences = Sveriges lantbruksuniversitet
32 UiT - University of Tromsø
Rosario Tumino
Fulvio Ricceri
Guri Skeie
Elio Riboli

Résumé

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.

Dates et versions

hal-02649325 , version 1 (29-05-2020)

Identifiants

Citer

Raul Zamora-Ros, Joseph Rothwell, Augustin Scalbert, Viktoria Knaze, Isabelle Romieu, et al.. Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. British Journal of Nutrition, 2013, 110 (8), pp.1500-1511. ⟨10.1017/S0007114513000688⟩. ⟨hal-02649325⟩
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