Dietary flavonoid sources in Australian adults

Shawn M. Somerset, Lidwine Johannot

Research output: Contribution to journalArticle

93 Citations (Scopus)

Abstract

Evidence from laboratory-based in vitro studies provides compelling evidence supporting the involvement of dietary flavonoid intake in human cancer risk. Associations between intakes of individual flavonoids and disease outcomes at the population level are emerging from recent epidemiological studies. As an important step in the development of methods to assess flavonoid intakes across populations, the major sources of dietary flavonoids in the adult Australian population were identified. Data from a 24-h diet recall questionnaire used in a national nutrition survey (NNS95 - comprising a sample of 10,851 subjects aged 19 yr and over) were combined with U.S. Department of Agriculture data on flavonoid content of foods to identify key sources. Black and green teas clearly were the dominant sources of the flavonols kaempferol, myricetin, and quercetin. Other significant flavonol sources included onion (isorhamnetin and quercetin), broccoli (kaempferol and quercetin), apple (quercetin), grape (quercetin), coffee (myrcetin), and beans (quercetin). Black and green teas also were dominant sources of flavon-3-ols, with wine, apples, and pears contributing somewhat. In terms of flavanone consumption, oranges (hesperetin and naringenin), lemon (eriodictyol), mandarin (hesperetin), and grapefruit (naringenin) were the major sources. Parsley (apigenin), celery (apigenin and luteolin), and English spinach (luteolin) were the major flavone sources. Wine was the major anthocyanadin source (delphinidin, malvidin, peonidin and petunidin), with smaller amounts from cherry (peonidin) and blueberry (delphinidin, malvidin, peonidin and petunidin). It is suggested that the relatively small number of aforementioned key foods form the basis of food frequency questionnaires to assess flavonoid intake.

Original languageEnglish
Pages (from-to)442-449
Number of pages8
JournalNutrition and Cancer
Volume60
Issue number4
DOIs
Publication statusPublished - 1 Jul 2008
Externally publishedYes

Fingerprint

Quercetin
Flavonoids
delphinidin
Tea
Apigenin
Luteolin
flavone
Malus
Wine
Food
Petroselinum
Apium graveolens
Blueberry Plants
Population
Citrus paradisi
Pyrus
United States Department of Agriculture
Flavonols
Onions
Spinacia oleracea

Cite this

Somerset, Shawn M. ; Johannot, Lidwine. / Dietary flavonoid sources in Australian adults. In: Nutrition and Cancer. 2008 ; Vol. 60, No. 4. pp. 442-449.
@article{3a253b2e97944f0ba64213a941e404a4,
title = "Dietary flavonoid sources in Australian adults",
abstract = "Evidence from laboratory-based in vitro studies provides compelling evidence supporting the involvement of dietary flavonoid intake in human cancer risk. Associations between intakes of individual flavonoids and disease outcomes at the population level are emerging from recent epidemiological studies. As an important step in the development of methods to assess flavonoid intakes across populations, the major sources of dietary flavonoids in the adult Australian population were identified. Data from a 24-h diet recall questionnaire used in a national nutrition survey (NNS95 - comprising a sample of 10,851 subjects aged 19 yr and over) were combined with U.S. Department of Agriculture data on flavonoid content of foods to identify key sources. Black and green teas clearly were the dominant sources of the flavonols kaempferol, myricetin, and quercetin. Other significant flavonol sources included onion (isorhamnetin and quercetin), broccoli (kaempferol and quercetin), apple (quercetin), grape (quercetin), coffee (myrcetin), and beans (quercetin). Black and green teas also were dominant sources of flavon-3-ols, with wine, apples, and pears contributing somewhat. In terms of flavanone consumption, oranges (hesperetin and naringenin), lemon (eriodictyol), mandarin (hesperetin), and grapefruit (naringenin) were the major sources. Parsley (apigenin), celery (apigenin and luteolin), and English spinach (luteolin) were the major flavone sources. Wine was the major anthocyanadin source (delphinidin, malvidin, peonidin and petunidin), with smaller amounts from cherry (peonidin) and blueberry (delphinidin, malvidin, peonidin and petunidin). It is suggested that the relatively small number of aforementioned key foods form the basis of food frequency questionnaires to assess flavonoid intake.",
author = "Somerset, {Shawn M.} and Lidwine Johannot",
year = "2008",
month = "7",
day = "1",
doi = "10.1080/01635580802143836",
language = "English",
volume = "60",
pages = "442--449",
journal = "Nutrition and Cancer",
issn = "0163-5581",
publisher = "Routledge",
number = "4",

}

Dietary flavonoid sources in Australian adults. / Somerset, Shawn M.; Johannot, Lidwine.

In: Nutrition and Cancer, Vol. 60, No. 4, 01.07.2008, p. 442-449.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Dietary flavonoid sources in Australian adults

AU - Somerset, Shawn M.

AU - Johannot, Lidwine

PY - 2008/7/1

Y1 - 2008/7/1

N2 - Evidence from laboratory-based in vitro studies provides compelling evidence supporting the involvement of dietary flavonoid intake in human cancer risk. Associations between intakes of individual flavonoids and disease outcomes at the population level are emerging from recent epidemiological studies. As an important step in the development of methods to assess flavonoid intakes across populations, the major sources of dietary flavonoids in the adult Australian population were identified. Data from a 24-h diet recall questionnaire used in a national nutrition survey (NNS95 - comprising a sample of 10,851 subjects aged 19 yr and over) were combined with U.S. Department of Agriculture data on flavonoid content of foods to identify key sources. Black and green teas clearly were the dominant sources of the flavonols kaempferol, myricetin, and quercetin. Other significant flavonol sources included onion (isorhamnetin and quercetin), broccoli (kaempferol and quercetin), apple (quercetin), grape (quercetin), coffee (myrcetin), and beans (quercetin). Black and green teas also were dominant sources of flavon-3-ols, with wine, apples, and pears contributing somewhat. In terms of flavanone consumption, oranges (hesperetin and naringenin), lemon (eriodictyol), mandarin (hesperetin), and grapefruit (naringenin) were the major sources. Parsley (apigenin), celery (apigenin and luteolin), and English spinach (luteolin) were the major flavone sources. Wine was the major anthocyanadin source (delphinidin, malvidin, peonidin and petunidin), with smaller amounts from cherry (peonidin) and blueberry (delphinidin, malvidin, peonidin and petunidin). It is suggested that the relatively small number of aforementioned key foods form the basis of food frequency questionnaires to assess flavonoid intake.

AB - Evidence from laboratory-based in vitro studies provides compelling evidence supporting the involvement of dietary flavonoid intake in human cancer risk. Associations between intakes of individual flavonoids and disease outcomes at the population level are emerging from recent epidemiological studies. As an important step in the development of methods to assess flavonoid intakes across populations, the major sources of dietary flavonoids in the adult Australian population were identified. Data from a 24-h diet recall questionnaire used in a national nutrition survey (NNS95 - comprising a sample of 10,851 subjects aged 19 yr and over) were combined with U.S. Department of Agriculture data on flavonoid content of foods to identify key sources. Black and green teas clearly were the dominant sources of the flavonols kaempferol, myricetin, and quercetin. Other significant flavonol sources included onion (isorhamnetin and quercetin), broccoli (kaempferol and quercetin), apple (quercetin), grape (quercetin), coffee (myrcetin), and beans (quercetin). Black and green teas also were dominant sources of flavon-3-ols, with wine, apples, and pears contributing somewhat. In terms of flavanone consumption, oranges (hesperetin and naringenin), lemon (eriodictyol), mandarin (hesperetin), and grapefruit (naringenin) were the major sources. Parsley (apigenin), celery (apigenin and luteolin), and English spinach (luteolin) were the major flavone sources. Wine was the major anthocyanadin source (delphinidin, malvidin, peonidin and petunidin), with smaller amounts from cherry (peonidin) and blueberry (delphinidin, malvidin, peonidin and petunidin). It is suggested that the relatively small number of aforementioned key foods form the basis of food frequency questionnaires to assess flavonoid intake.

UR - http://www.scopus.com/inward/record.url?scp=46349108297&partnerID=8YFLogxK

U2 - 10.1080/01635580802143836

DO - 10.1080/01635580802143836

M3 - Article

VL - 60

SP - 442

EP - 449

JO - Nutrition and Cancer

JF - Nutrition and Cancer

SN - 0163-5581

IS - 4

ER -