Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study

Hertog, M.G.L.

doi:10.1001/archinte.155.4.381

Cited by 826 publications

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“…Most previous studies have focused on the flavonols and flavones, and many published intakes are based on the content of these two flavonoid groups only. (27,28) Our FFQ estimated that the mean intake of dietary flavonoids was 307 AE 199 mg/d in our population. This is greater than that found by Kyle, (29) who used 4-day food diaries to estimate intakes in 81 Scottish men and women (median intake 132 mg/d), although the proportional contribution by individual flavonoids to total flavonoid intake was analogous with this study.…”

Section: Discussionmentioning

confidence: 94%

Associations between dietary flavonoid intakes and bone health in a scottish population

Hardcastle

Aucott

Reid

et al. 2010

Journal of Bone and Mineral Research

102

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Flavonoids are bioactive polyphenols found particularly in fruit and vegetables, but little is known about their role in bone health in humans. The aim of this observational study was to investigate whether dietary flavonoid intake was associated with bone mineral density (BMD) and bone resorption in a large group of perimenopausal Scottish women. Over 3000 women completed a food frequency questionnaire as part of an osteoporosis screening study. The diets were analyzed for flavonoid intake using a food composition database. BMD was measured at the femoral neck (FN) and lumbar spine (LS) by dual-energy X-ray absorptiometry (DXA). Free pyridinoline (PYD) and deoxypyridinoline (DPD) were measured by high-performance liquid chromatography (HPLC) in second early morning fasted urine samples. The mean flavonoid intake of the diet was 307 AE199 mg/d. The catechin family contributed the most to flavonoid intakes (55%), and the flavones the least (<1%). Associations were found between energy-adjusted total flavonoid intakes and BMD at the FN and LS (FN r ¼ 0.054, LS r ¼ 0.036, p .05). Annual percent change in BMD was associated with intakes of procyanidins and catechins ( p .05), and flavanones were negatively associated with bone-resorption markers (PYD r ¼ À0.049, DPD r ¼ -0.057, p .001). These associations were still seen after adjusting for confounders. It is concluded that dietary flavonoid intakes are associated with BMD, supporting the evidence from animal and cellular studies. ß

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Section: Discussionmentioning

confidence: 94%

Associations between dietary flavonoid intakes and bone health in a scottish population

Hardcastle

Aucott

Reid

et al. 2010

Journal of Bone and Mineral Research

102

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“…Accordingly, flavonol intakes have been reported to vary widely across countries (Hertog et al, 1995) with some of the lowest intakes being reported for Northern European populations (Knekt et al, 1996), while populations from the US (Yochum et al, 1999) and other European countries have among the highest reported intakes.…”

Section: Introductionmentioning

confidence: 99%

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

2003

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Objective: To assess the association of dietary flavonol intake with the subsequent risk of coronary heart disease (CHD) mortality. Design: Meta-analysis of prospective cohort studies published before September 2001. Studies were identified by MEDLINE and EMBASE searches and by scanning relevant reference lists. The following information was extracted from published reports: size of cohort, mean age, mean duration of follow-up, number of fatal CHD events, mean flavonol intake, main sources of flavonol intake, degree of adjustment for potential confounders, and the relation of CHD mortality to dietary flavonol intake measured at baseline. Results: Seven prospective cohorts of men and women were identified including a total of 2087 fatal CHD events. Comparison of individuals in the top third with those in the bottom third of dietary flavonol intake yielded a combined risk ratio of 0.80 (95% CI 0.69-0.93) after adjustment for known CHD risk factors and other dietary components. Conclusion: This overview of prospective cohort studies indicates that high dietary intake of flavonols from a small number of fruits and vegetables, tea and red wine may be associated with a reduced risk from CHD mortality in free-living populations.

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“…Several studies have examined the intake of flavonoids in relation to coronary heart disease (CHD) Hertog et al, 1995;Knekt et al, 1996;Rimm et al, 1996;Yochum et al, 1999;Huxley and Neil, 2003;Lagiou et al, 2004;Arts and Hollman, 2005). Most of these studies have indicated a weak inverse association of flavonoids with CHD, the evidence pointing mostly to flavonols (Huxley and Neil, 2003;Arts and Hollman, 2005), flavones (Arts and Hollman, 2005) and flavan-3-ols (Lagiou et al, 2004;Arts and Hollman, 2005).…”

Section: Introductionmentioning

confidence: 99%

Flavonoid classes and risk of peripheral arterial occlusive disease: a case–control study in Greece

et al. 2005

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Objective: To assess the relation between specific flavonoid classes and peripheral arterial occlusive disease (PAOD), an important manifestation of atherosclerosis. Design: Using data from a case-control study conducted in Greece in 1980 on the nutritional epidemiology of PAOD, we have exploited recently published databases on the content of foods in specific flavonoid classes to assess the relation between intake of these compounds and PAOD. Setting: A major teaching hospital in Athens, Greece. Subjects: Cases were 100 patients with PAOD and controls 100 patients with minor surgical conditions admitted to the same hospital. Interventions: No interventions. All cases and controls were interviewed in the hospital wards, and a 110-food item semiquantitative food frequency questionnaire was administered by the same interviewer. Results: Flavonols, flavones and perhaps flavan-3-ols were inversely associated with PAOD risk, the odds ratios (and 95% confidence intervals) for increments equal to the corresponding standard deviations being 0.41 (0.20-0.86), 0.56 (0.32-0.96) and 0.53 (0.26-1.05), respectively. Total flavonoids were also significantly inversely associated with PAOD. Conclusions: On the basis of these results, the biological properties of flavonoids and evidence concerning their relation to other manifestations of atherosclerosis, we conclude that dietary intake of specific classes of flavonoids, as well as total flavonoids, may have a protective effect against PAOD.

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Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study

Abstract: Average flavonoid intake may partly contribute to differences in coronary heart disease mortality across populations, but it does not seem to be an important determinant of cancer mortality.

Cited by 826 publications

References 0 publications

Associations between dietary flavonoid intakes and bone health in a scottish population

Associations between dietary flavonoid intakes and bone health in a scottish population

The relation between dietary flavonol intake and coronary heart disease mortality: a meta-analysis of prospective cohort studies

Flavonoid classes and risk of peripheral arterial occlusive disease: a case–control study in Greece

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