TY - JOUR

T1 - Descriptive analysis of dietary (poly)phenol intake in the subcohort MAX from DCH-NG: “Diet, Cancer and Health—Next Generations cohort”

AU - Lanuza, Fabian

AU - Zamora-Ros, Raul

AU - Rostgaard-Hansen, Agnetha Linn

AU - Tjønneland, Anne

AU - Landberg, Rikard

AU - Halkjær, Jytte

AU - Andres-Lacueva, Cristina

N1 - Publisher Copyright: © 2022, The Author(s).

PY - 2023

Y1 - 2023

N2 - Purpose: (Poly)phenols are bioactive compounds widely distributed in plant-based foods. Currently, limited data exist on the intake distribution of (poly)phenols across meals. This study aimed to estimate dietary intakes of all individual (poly)phenols and total intake per class and subclass by meal event, and to identify their main food sources in the subcohort MAX from the Diet, Cancer and Health—Next Generations cohort (DCH-NG). Methods: Dietary data were collected using three web-based 24-h dietary recalls over 1 year. In total, 676 participants completed at least one recall. The dietary data were linked to Phenol-Explorer database using standardized procedures and an in-house software. We categorized foods/drinks into five options of meal events selected by the participant: 'Breakfast', 'Lunch', 'Evening', 'Snack', and 'Drink'. Results: Adjusted total (poly)phenols mean intake by meal was the highest in the drink event (563 mg/day in men and 423 mg/day in women) and the lowest in the evening event (146 mg/day in men and 137 mg/day in women). The main overall (poly)phenol class contributor was phenolic acids (55.7–79.0%), except for evening and snack events where it was flavonoids (45.5–60%). The most consumed (poly)phenol subclasses were hydroxycinnamic acids and proanthocyanidins. Nonalcoholic beverages (coffee accounted for 66.4%), cocoa products, and cereals were the main food sources of total (poly)phenols. Conclusion: This study provides data on the variability in the intake of classes and subclasses of (poly)phenols and their main food sources by meal event according to lifestyle data, age, and gender in a Danish population.

AB - Purpose: (Poly)phenols are bioactive compounds widely distributed in plant-based foods. Currently, limited data exist on the intake distribution of (poly)phenols across meals. This study aimed to estimate dietary intakes of all individual (poly)phenols and total intake per class and subclass by meal event, and to identify their main food sources in the subcohort MAX from the Diet, Cancer and Health—Next Generations cohort (DCH-NG). Methods: Dietary data were collected using three web-based 24-h dietary recalls over 1 year. In total, 676 participants completed at least one recall. The dietary data were linked to Phenol-Explorer database using standardized procedures and an in-house software. We categorized foods/drinks into five options of meal events selected by the participant: 'Breakfast', 'Lunch', 'Evening', 'Snack', and 'Drink'. Results: Adjusted total (poly)phenols mean intake by meal was the highest in the drink event (563 mg/day in men and 423 mg/day in women) and the lowest in the evening event (146 mg/day in men and 137 mg/day in women). The main overall (poly)phenol class contributor was phenolic acids (55.7–79.0%), except for evening and snack events where it was flavonoids (45.5–60%). The most consumed (poly)phenol subclasses were hydroxycinnamic acids and proanthocyanidins. Nonalcoholic beverages (coffee accounted for 66.4%), cocoa products, and cereals were the main food sources of total (poly)phenols. Conclusion: This study provides data on the variability in the intake of classes and subclasses of (poly)phenols and their main food sources by meal event according to lifestyle data, age, and gender in a Danish population.

KW - Denmark

KW - Dietary intake

KW - Food sources

KW - Meals

KW - Phenolic compounds

U2 - 10.1007/s00394-022-02977-x

DO - 10.1007/s00394-022-02977-x

M3 - Journal article

C2 - 35994085

AN - SCOPUS:85137113944

VL - 62

SP - 337

EP - 350

JO - European Journal of Nutrition

JF - European Journal of Nutrition

SN - 1436-6207

IS - 1

ER -