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Flavonol and flavone intakes in US health professionals.
J Am Diet Assoc 2002; 102(10):1414-20JA

Abstract

OBJECTIVE

To determine flavonoid content of US foods, mean individual intakes, major food sources, and associations with other nutrients.

SUBJECTS

US men (n = 37,886) and women (n = 78,886) who completed a semiquantitative food frequency questionnaire in 1990.

DESIGN

Men and women completed a questionnaire that listed 132 items, including onions as a garnish and as a vegetable, rings, or soup. Foods known to be important sources of flavonols (quercetin, myricetin, and kaempferol) and flavones (luteolin and apigenin) were analyzed biochemically. The database contained values from the analyzed foods, previously published values from Dutch foods, and imputed values.

STATISTICS

Means and standard deviations, contributions of foods to summed intake of each flavonoid, and Pearson correlation coefficients were calculated.

RESULTS

Of the flavonols and flavones studied, quercetin contributed 73% in women and 76% in men. The mean flavonol and flavone intake was approximately 20 to 22 mg per day. Onions, tea, and apples contained the highest amounts of flavonols and flavones. Correlations between the intakes of flavonols and flavones and intakes of beta carotene, vitamin E, vitamin C, folic acid, and dietary fiber did not exceed 0.35.

CONCLUSION

Although flavonols and flavones are subgroups of flavonoids hypothesized to be associated with reduced risk of coronary heart disease, data on flavonoid intake has been limited due to the lack of food composition data. Nutrition professionals can use these and other published data to estimate intake of flavonoids in their populations. This work should facilitate the investigation of this class of dietary antioxidants as a contributor to disease prevention.

Authors+Show Affiliations

Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12396158

Citation

Sampson, Laura, et al. "Flavonol and Flavone Intakes in US Health Professionals." Journal of the American Dietetic Association, vol. 102, no. 10, 2002, pp. 1414-20.
Sampson L, Rimm E, Hollman PC, et al. Flavonol and flavone intakes in US health professionals. J Am Diet Assoc. 2002;102(10):1414-20.
Sampson, L., Rimm, E., Hollman, P. C., de Vries, J. H., & Katan, M. B. (2002). Flavonol and flavone intakes in US health professionals. Journal of the American Dietetic Association, 102(10), pp. 1414-20.
Sampson L, et al. Flavonol and Flavone Intakes in US Health Professionals. J Am Diet Assoc. 2002;102(10):1414-20. PubMed PMID: 12396158.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavonol and flavone intakes in US health professionals. AU - Sampson,Laura, AU - Rimm,Eric, AU - Hollman,Peter C H, AU - de Vries,Jeanne H M, AU - Katan,Martijn B, PY - 2002/10/25/pubmed PY - 2002/11/26/medline PY - 2002/10/25/entrez SP - 1414 EP - 20 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 102 IS - 10 N2 - OBJECTIVE: To determine flavonoid content of US foods, mean individual intakes, major food sources, and associations with other nutrients. SUBJECTS: US men (n = 37,886) and women (n = 78,886) who completed a semiquantitative food frequency questionnaire in 1990. DESIGN: Men and women completed a questionnaire that listed 132 items, including onions as a garnish and as a vegetable, rings, or soup. Foods known to be important sources of flavonols (quercetin, myricetin, and kaempferol) and flavones (luteolin and apigenin) were analyzed biochemically. The database contained values from the analyzed foods, previously published values from Dutch foods, and imputed values. STATISTICS: Means and standard deviations, contributions of foods to summed intake of each flavonoid, and Pearson correlation coefficients were calculated. RESULTS: Of the flavonols and flavones studied, quercetin contributed 73% in women and 76% in men. The mean flavonol and flavone intake was approximately 20 to 22 mg per day. Onions, tea, and apples contained the highest amounts of flavonols and flavones. Correlations between the intakes of flavonols and flavones and intakes of beta carotene, vitamin E, vitamin C, folic acid, and dietary fiber did not exceed 0.35. CONCLUSION: Although flavonols and flavones are subgroups of flavonoids hypothesized to be associated with reduced risk of coronary heart disease, data on flavonoid intake has been limited due to the lack of food composition data. Nutrition professionals can use these and other published data to estimate intake of flavonoids in their populations. This work should facilitate the investigation of this class of dietary antioxidants as a contributor to disease prevention. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/12396158/Flavonol_and_flavone_intakes_in_US_health_professionals_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(02)90314-7 DB - PRIME DP - Unbound Medicine ER -