Age-related variations in flavonoid intake and sources in the Australian population

Abstract

Objective: To estimate flavonoid intake in the Australian population. Design: Flavonoid consumption was estimated from 24-hour recall data and apparent consumption data using US Department of Agriculture flavonoid composition data. Subjects: The National Nutrition Survey 1995 assessed dietary intake (24-hour recall) in a representative sample (n ¼ 13 858) of the Australian population aged 2 years and over. Results: Analysis of the 24-hour recall data indicated an average adult intake (. 18 years) of 454 mg day 21 (92% being flavan-3-ols). Apple was the highest quercetin source until age 16-18 years, after which onion became an increasingly important prominent source. Variations in hesperetin consumption reflected orange intake. Apple, apricot and grapes were the major sources of epicatechin and catechin for children, but subsided as wine consumption increased in adulthood. Wine was the main source of malvidin. Naringenin intake remained static as a percentage of total flavonoid intake until age 19-24 years, corresponding to orange intake, and then increased with age from 19 -24 years, corresponding to grapefruit intake. Apparent dietary flavonoid consumption was 351 mg person 21 day 21 , of which 75% 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. Both 24-hour recall and apparent consumption data indicated that apigenin intake was markedly higher in Australia than reported in either the USA or Denmark, presumably due to differences in consumption data for leaf and stalk vegetables and parsley. Conclusions: Tea was the major dietary flavonoid source in Australia. Flavonoid consumption profiles and flavonoid sources varied according to age. More consistent methodologies, survey tools validated for specific flavonoid intakes and enhanced local flavonoid content data for foods would facilitate better international comparisons of flavonoid intake.

A Food Frequency Questionnaire Validated for Estimating Dietary Flavonoid Intake in an Australian Population

“…Previously, the intake profiles of flavonoid groups according to age were determined in a representative sample of the Australian population (19). This and another previous study (20) reported variations in flavonoid intake according to age.…”

Cocoa Consumption, Cocoa Flavonoids, and Effects on Cardiovascular Risk Factors: An Evidence-Based Review

“…The main sources of flavonoids were tea, onions, grapefruit, and tofu [42]. In a study of 13,858 Australians, total flavonoid consumption was 454 mg/day in adults, with the most important sources being tea (76% of intake) and oranges [43]. Lower flavonoid intakes of approximately 200 mg/day were reported in Europe and the United States.…”

Structurally related cytotoxic effects of flavonoids on human cancer cells in vitro

“…They are ubiquitously present in the green plant world and the human diet, such as in vegetables, fruits, and plant-derived beverages. An adult takes in approximately 200 mg of dietary flavonoids each day in the United States and 350 mg each day in Australia (Chun et al, 2007;Song et al, 2006;Johannot and Somerset, 2006). The cancer chemopreventive properties of dietary flavonoids have become an important topic of investigation; both dietary and synthetic flavonoids have been subjected to clinical trials (Thomasset et al, 2007 andBooth et al, 2006).…”