Dynamics of flavonoid consumption in the Australian population

Objective: To estimate flavonoid intake in the Australian population Design: Flavonoid consumption was estimated by analysing the 24 hr NNS95 and apparent consumption data using USDA flavonoid composition data on 145 reference foods. Subjects: The NNS95 assessed dietary intake in a random sample of the Australian population (n=13 858) Results: Apparent dietary flavonoid consumption was 339 mg/person/day, of which 80% were flavan-3-ols. Black tea was the major flavonoid source (predominantly flavan-3-ols) representing 70% of total intake. Hesperetin and naringenin were the next most highly consumed flavonoids, reflecting orange intake. The 24 hour-recall data analysis indicated an average adults intake (>18 years) of 454 mg/day (93% being flavan-3-ols). Apple was the highest quercetin source until age 16-18 years, after which onions became an increasingly important source. Variations in hesperetin consumption reflected orange intake. Apple, apricot and grapes were the major sources of epicatechin and catechin for children, but became less important as wine consumption increased in adulthood. Wine was the main source of Malvidin. Naringenin intake remained static as a percentage of total flavonoid intakes until age 19-24 years, corresponding to orange intake, then increased with age from 19-24 years, corresponding to grapefruit intake. Both apparent consumption and 24-recall data indicated that apigenin intake was markedly higher in Australia than reported in either USA or Denmark, due presumably to differences in consumption data for leaf and stalk vegetables. Conclusions: Tea is the predominant flavonoid source in the Australian diet. Flavonoid consumption profiles and flavonoid sources varied according to age. International comparisons of flavonoid intake are difficult because of in consistent methodologies and a lack of survey tools validated for specific and total flavonoid intakes.No Full Tex

დავით გამყრელიძე

ფოტოს გადაღების თარიღი უცნობიადავით გამყრელიძე - ექიმი, პოლიტიკოსი, პოლიტიკური გაერთიანება „ახალი მემარჯვენეების“ ლიდერი

[Illustrations de Roland furieux] / Tony Johannot, dess. ; Français, Henri Antoine Baron, C. Nanteuil, dess.; Brévière , grav. [et al...] ; Arioste, aut. du texte

Thème : LittératureIllustratio

Le foyer Breton : traditions populaires /

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Tea and flavonoid intake predict osteoporotic fracture risk in elderly Australian women: A prospective study

Background: Observational studies have linked tea drinking, a major source of dietary flavonoids, with higher bone density. However, there is a paucity of prospective studies examining the association of tea drinking and flavonoid intake with fracture risk. Objective: The objective of this study was to examine the associations of black tea drinking and flavonoid intake with fracture risk in a prospective cohort of women aged .75 y. Design: A total of 1188 women were assessed for habitual dietary intake with a food-frequency and beverage questionnaire. Incidence of osteoporotic fracture requiring hospitalization was determined through the Western Australian Hospital Morbidity Data system. Multivariable adjusted Cox regression was used to examine the HRs for incident fracture. Results: Over 10 y of follow-up, osteoporotic fractures were identified in 288 (24.2%) women; 212 (17.8%) were identified as a major osteoporotic fracture, and of these, 129 (10.9%) were a hip fracture. In comparison with the lowest tea intake category (=1 cup/wk), consumption of $3 cups/d was associated with a 30% decrease in the risk of any osteoporotic fracture (HR: 0.70; 95% CI: 0.50, 0.96). Compared with women in the lowest tertile of total flavonoid intake (from tea and diet), women in the highest tertile had a lower risk of any osteoporotic fracture (HR: 0.65; 95% CI: 0.47, 0.88), major osteoporotic fracture (HR: 0.66; 95% CI: 0.45, 0.95), and hip fracture (HR: 0.58; 95% CI: 0.36, 0.95). For specific classes of flavonoids, statistically significant reductions in fracture risk were observed for higher intake of flavonols for any osteoporotic fracture and major osteoporotic fracture, as well as flavones for hip fracture (P , 0.05). Conclusion: Higher intake of black tea and particular classes of flavonoids were associated with lower risk of fracture-related hospitalizations in elderly women at high risk of fracture