Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.
- Knaze, V
- Zamora-Ros, R
- Luján-Barroso, L
- Romieu, I
- Scalbert, A
- Slimani, N
- Riboli, E
- van Rossum, CT
- Bueno-de-Mesquita, HB
- Trichopoulou, A
- Dilis, V
- Tsiotas, K
- Skeie, G
- Engeset, D
- Quirós, JR
- Molina, E
- Huerta, JM
- Crowe, F
- Wirfäl, E
- Ericson, U
- Peeters, PH
- Kaaks, R
- Teucher, B
- Johansson, G
- Johansson, I
- Tumino, R
- Boeing, H
- Drogan, D
- Amiano, P
- Mattiello, A
- Khaw, KT
- Luben, R
- Krogh, V
- Ardanáz, E
- Sacerdote, C
- Salvini, S
- Overvad, K
- Tjønneland, A
- Olsen, A
- Boutron-Ruault, MC
- Fagherazzi, G
- Perquier, F
- González, CA
DOIAbstract
Epidemiological studies suggest health-protective effects of flavan-3-ols and their derived compounds on chronic diseases. The present study aimed to estimate dietary flavan-3-ol, proanthocyanidin (PA) and theaflavin intakes, their food sources and potential determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) calibration cohort. Dietary data were collected using a standardised 24 h dietary recall software administered to 36 037 subjects aged 35-74 years. Dietary data were linked with a flavanoid food composition database compiled from the latest US Department of Agriculture and Phenol-Explorer databases and expanded to include recipes, estimations and retention factors. Total flavan-3-ol intake was the hi...
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