Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

Raul Zamora-Ros, Joseph A. Rothwell, Augustin Scalbert, Viktoria Knaze, Isabelle Romieu, Nadia Slimani, Guy Fagherazzi, Florence Perquier, Marina Touillaud, Esther Molina-Montes, José María Huerta, Aurelio Barricarte, Pilar Amiano, Virginia Menéndez, Rosario Tumino, Maria Santucci De Magistris, Domenico Palli, Fulvio Ricceri, Sabina Sieri, Francesca L. Crowe & 25 others Kay Thee Khaw, Nicholas J. Wareham, Verena Grote, Kuanrong Li, Heiner Boeing, Jana Förster, Antonia Trichopoulou, Vassiliki Benetou, Konstantinos Tsiotas, H. Bas Bueno-de-Mesquita, Martine Ros, Petra H M Peeters, Anne Tjønneland, Jytte Halkjær, Kim Overvad, Ulrika Ericson, Peter Wallström, Ingegerd Johansson, Rikard Landberg, Elisabete Weiderpass, Dagrun Engeset, Guri Skeie, Petra Wark, Elio Riboli, Carlos A. González

    Research output: Contribution to journalArticle

    46 Citations (Scopus)

    Abstract

    Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265.5 and 980.7 mg/d in men and women, respectively), while the intake was lowest in Greece (213.2 and 158.6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84.6-95.3% of intake depending on the region. Hydroxybenzoic acids accounted for 4.6-14.4%, hydroxyphenylacetic acids 0.1-0.8% and hydroxyphenylpropanoic acids ≤ 0.1% for all regions. An increasing south-north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55.3-80.7% of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases.

    Original languageEnglish
    Pages (from-to)1500-1511
    Number of pages12
    JournalBritish Journal of Nutrition
    Volume110
    Issue number8
    Early online date14 Mar 2013
    DOIs
    Publication statusPublished - 28 Oct 2013

    Fingerprint

    Eating
    Neoplasms
    Food
    phenolic acid
    Hydroxybenzoates
    Coumaric Acids
    Nuts
    Acids
    Greece
    Coffee
    Denmark
    Phenol
    Vegetables
    Life Style
    Fruit
    Oxidative Stress
    Software
    Databases
    Inflammation

    Keywords

    • Dietary intakes
    • European Prospective Investigation into Cancer and Nutrition
    • Food sources
    • Phenolic acids

    ASJC Scopus subject areas

    • Medicine (miscellaneous)
    • Nutrition and Dietetics

    Cite this

    Zamora-Ros, R., Rothwell, J. A., Scalbert, A., Knaze, V., Romieu, I., Slimani, N., ... González, C. A. (2013). Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. British Journal of Nutrition, 110(8), 1500-1511. https://doi.org/10.1017/S0007114513000688

    Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. / Zamora-Ros, Raul; Rothwell, Joseph A.; Scalbert, Augustin; Knaze, Viktoria; Romieu, Isabelle; Slimani, Nadia; Fagherazzi, Guy; Perquier, Florence; Touillaud, Marina; Molina-Montes, Esther; Huerta, José María; Barricarte, Aurelio; Amiano, Pilar; Menéndez, Virginia; Tumino, Rosario; De Magistris, Maria Santucci; Palli, Domenico; Ricceri, Fulvio; Sieri, Sabina; Crowe, Francesca L.; Khaw, Kay Thee; Wareham, Nicholas J.; Grote, Verena; Li, Kuanrong; Boeing, Heiner; Förster, Jana; Trichopoulou, Antonia; Benetou, Vassiliki; Tsiotas, Konstantinos; Bueno-de-Mesquita, H. Bas; Ros, Martine; Peeters, Petra H M; Tjønneland, Anne; Halkjær, Jytte; Overvad, Kim; Ericson, Ulrika; Wallström, Peter; Johansson, Ingegerd; Landberg, Rikard; Weiderpass, Elisabete; Engeset, Dagrun; Skeie, Guri; Wark, Petra; Riboli, Elio; González, Carlos A.

    In: British Journal of Nutrition, Vol. 110, No. 8, 28.10.2013, p. 1500-1511.

    Research output: Contribution to journalArticle

    Zamora-Ros, R, Rothwell, JA, Scalbert, A, Knaze, V, Romieu, I, Slimani, N, Fagherazzi, G, Perquier, F, Touillaud, M, Molina-Montes, E, Huerta, JM, Barricarte, A, Amiano, P, Menéndez, V, Tumino, R, De Magistris, MS, Palli, D, Ricceri, F, Sieri, S, Crowe, FL, Khaw, KT, Wareham, NJ, Grote, V, Li, K, Boeing, H, Förster, J, Trichopoulou, A, Benetou, V, Tsiotas, K, Bueno-de-Mesquita, HB, Ros, M, Peeters, PHM, Tjønneland, A, Halkjær, J, Overvad, K, Ericson, U, Wallström, P, Johansson, I, Landberg, R, Weiderpass, E, Engeset, D, Skeie, G, Wark, P, Riboli, E & González, CA 2013, 'Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study' British Journal of Nutrition, vol. 110, no. 8, pp. 1500-1511. https://doi.org/10.1017/S0007114513000688
    Zamora-Ros, Raul ; Rothwell, Joseph A. ; Scalbert, Augustin ; Knaze, Viktoria ; Romieu, Isabelle ; Slimani, Nadia ; Fagherazzi, Guy ; Perquier, Florence ; Touillaud, Marina ; Molina-Montes, Esther ; Huerta, José María ; Barricarte, Aurelio ; Amiano, Pilar ; Menéndez, Virginia ; Tumino, Rosario ; De Magistris, Maria Santucci ; Palli, Domenico ; Ricceri, Fulvio ; Sieri, Sabina ; Crowe, Francesca L. ; Khaw, Kay Thee ; Wareham, Nicholas J. ; Grote, Verena ; Li, Kuanrong ; Boeing, Heiner ; Förster, Jana ; Trichopoulou, Antonia ; Benetou, Vassiliki ; Tsiotas, Konstantinos ; Bueno-de-Mesquita, H. Bas ; Ros, Martine ; Peeters, Petra H M ; Tjønneland, Anne ; Halkjær, Jytte ; Overvad, Kim ; Ericson, Ulrika ; Wallström, Peter ; Johansson, Ingegerd ; Landberg, Rikard ; Weiderpass, Elisabete ; Engeset, Dagrun ; Skeie, Guri ; Wark, Petra ; Riboli, Elio ; González, Carlos A. / Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. In: British Journal of Nutrition. 2013 ; Vol. 110, No. 8. pp. 1500-1511.
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    abstract = "Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265.5 and 980.7 mg/d in men and women, respectively), while the intake was lowest in Greece (213.2 and 158.6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84.6-95.3{\%} of intake depending on the region. Hydroxybenzoic acids accounted for 4.6-14.4{\%}, hydroxyphenylacetic acids 0.1-0.8{\%} and hydroxyphenylpropanoic acids ≤ 0.1{\%} for all regions. An increasing south-north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55.3-80.7{\%} of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases.",
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    AU - Zamora-Ros, Raul

    AU - Rothwell, Joseph A.

    AU - Scalbert, Augustin

    AU - Knaze, Viktoria

    AU - Romieu, Isabelle

    AU - Slimani, Nadia

    AU - Fagherazzi, Guy

    AU - Perquier, Florence

    AU - Touillaud, Marina

    AU - Molina-Montes, Esther

    AU - Huerta, José María

    AU - Barricarte, Aurelio

    AU - Amiano, Pilar

    AU - Menéndez, Virginia

    AU - Tumino, Rosario

    AU - De Magistris, Maria Santucci

    AU - Palli, Domenico

    AU - Ricceri, Fulvio

    AU - Sieri, Sabina

    AU - Crowe, Francesca L.

    AU - Khaw, Kay Thee

    AU - Wareham, Nicholas J.

    AU - Grote, Verena

    AU - Li, Kuanrong

    AU - Boeing, Heiner

    AU - Förster, Jana

    AU - Trichopoulou, Antonia

    AU - Benetou, Vassiliki

    AU - Tsiotas, Konstantinos

    AU - Bueno-de-Mesquita, H. Bas

    AU - Ros, Martine

    AU - Peeters, Petra H M

    AU - Tjønneland, Anne

    AU - Halkjær, Jytte

    AU - Overvad, Kim

    AU - Ericson, Ulrika

    AU - Wallström, Peter

    AU - Johansson, Ingegerd

    AU - Landberg, Rikard

    AU - Weiderpass, Elisabete

    AU - Engeset, Dagrun

    AU - Skeie, Guri

    AU - Wark, Petra

    AU - Riboli, Elio

    AU - González, Carlos A.

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    N2 - Phenolic acids are secondary plant metabolites that may have protective effects against oxidative stress, inflammation and cancer in experimental studies. To date, limited data exist on the quantitative intake of phenolic acids. We estimated the intake of phenolic acids and their food sources and associated lifestyle factors in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Phenolic acid intakes were estimated for 36 037 subjects aged 35-74 years and recruited between 1992 and 2000 in ten European countries using a standardised 24 h recall software (EPIC-Soft), and their food sources were identified. Dietary data were linked to the Phenol-Explorer database, which contains data on forty-five aglycones of phenolic acids in 452 foods. The total phenolic acid intake was highest in Aarhus, Denmark (1265.5 and 980.7 mg/d in men and women, respectively), while the intake was lowest in Greece (213.2 and 158.6 mg/d in men and women, respectively). The hydroxycinnamic acid subclass was the main contributor to the total phenolic acid intake, accounting for 84.6-95.3% of intake depending on the region. Hydroxybenzoic acids accounted for 4.6-14.4%, hydroxyphenylacetic acids 0.1-0.8% and hydroxyphenylpropanoic acids ≤ 0.1% for all regions. An increasing south-north gradient of consumption was also found. Coffee was the main food source of phenolic acids and accounted for 55.3-80.7% of the total phenolic acid intake, followed by fruits, vegetables and nuts. A high heterogeneity in phenolic acid intake was observed across the European countries in the EPIC cohort, which will allow further exploration of the associations with the risk of diseases.

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    KW - European Prospective Investigation into Cancer and Nutrition

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