Usual dietary anthocyanin intake, sources and their association with blood pressure in a representative sample of Australian adults

Abstract

Background Anthocyanins represent an important subgroup of non‐nutritive components of food as evidence continues to build related to their beneficial bioactive effects. Using a recently developed Australian anthocyanin database, the present study aimed to estimate the intake of both total anthocyanins and their subclasses, identify food sources of anthocyanins, and determine associations between anthocyanin intake and measured blood pressure (BP). Methods The present study comprised a secondary analysis of the 2011–12 National Nutrition and Physical Activity component of the Australian Health Survey. Anthocyanin intake was estimated using an Australian anthocyanin database. Usual anthocyanin intake, as estimated from 24‐h diet recall data, was computed using multiple source methods, whereas food sources were determined by calculating contribution of food groups to total anthocyanin intake. Regression analysis, adjusted for covariates (age, gender, body mass index, high BP diagnosis, smoking status and physical activity) assessed the relationship between anthocyanin intake and BP in adults aged ≥50 years. Results Mean anthocyanin intake was 24.17 ± 0.32 mg day−1. Across age groups, berries were the top sources: blackberry (5–65%), cherry (2–24%), blueberry (2–13%) and raspberry (3–12%). There was a significant inverse association between anthocyanin intake and systolic BP (β = −0.04, F = 16.8, d.f. = 6, r2 = 0.05, P < 0.01) and diastolic BP (β = 0.01, F = 5.35, d.f. = 6, R2 = 0.013, P < 0.01), in models that adjusted for covariates. Conclusions In comparison with the world composite database, anthocyanin intake in the Australian population was above average [mean (SD): 24.17 (0.32) mg day−1 versus 18.05 (21.14) mg day−1]. Berries were the primary source of anthocyanins. Anthocyanin intake in older adults aged ≥50 years was inversely associated with BP.

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

“…Though the evaluation of anthocyanin daily intake is cumbersome and inaccurate, mainly due to the incomplete data on the anthocyanin quantities in food, it has been estimated that the daily intake is about 12.5 mg/day in the US [ 72 ], while in Europe mean intake ranges from 19 to 65 mg/day for men and from 18 to 44 mg/day for women [ 81 ]. An Australian study reports that the mean anthocyanin intake is about 24 mg/day [ 85 ], whereas in Finland, the daily intake has been estimated to be up to 150 mg/day [ 83 ], with the primary source being the consumption of berries.…”

Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

“…In Europe, the ingestion ranges from 19.8 mg per day (the Netherlands) to 64.9 mg per day (Italy) in men and 18.4 mg per day (Spain) to 44.1 mg per day (Italy) in women [ 24 ]. In the United States of America, Australia, and Asian countries, the intake is about 12.5, 24.2, and 37 mg per day per person, respectively [ 23 , 42 , 43 ]. Furthermore, and although it is not well established since they are non-essential nutrients, the recommended daily consumption of these coloured compounds has been evaluated, with China already recommending a daily intake of 50 mg per day/person in order to reduce oxidative stress levels and consequently the risk of cancer, metabolic syndrome, diabetes, degenerative diseases, and other pathologies [ 44 ].…”

“…It is also important to take into account that the bioavailability also varies among individuals—inter-individual variability—due to intrinsic aspects (e.g., age, sex, physiological and/or pathological states, and genetic factors), which induce marked differences regarding enzymes and microbiota activity [ 43 ].…”

The Influence of Tart Cherry (Prunus cerasus, cv Montmorency) Concentrate Supplementation for 3 Months on Cardiometabolic Risk Factors in Middle-Aged Adults: A Randomised, Placebo-Controlled Trial

“…Tart MC are a relatively abundant source of anthocyanins [ 16 ]; the polyphenols responsible for the red-blue-purple pigmentation in fruit and vegetables. Previous work from our research group has shown that the higher intake of dietary anthocyanins is inversely associated with the risk of CVD mortality [ 17 ], and cherries have been reported to account for a considerable dietary intake of these compounds [ 18 , 19 , 20 ]. In vitro anthocyanin metabolites have been shown to interact with vascular smooth muscle cells [ 21 ] and upregulate endothelial nitric oxide synthase (eNOS) in endothelial cells [ 22 ].…”