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Flavonoids as naturally occurring compounds of plant derived foodstuff reveal some biological effects (antioxidative, antimutagenic, anticarcinogenic) which makes them interesting substances in the prevention of atherosclerosis and cancer in humans. Data on the flavonoid content of food are not considered in food composition tables, and human intake data are scarce (flavonols) or missing. Consequently, after installing a flavonoid data base by means of literature data, 7-d dietary protocols of 119 adults (63 women and 56 men, age 19-49 years) representing a bavarian subgroup of the German National Food Consumption Survey (NVS) were evaluated. In all subjects, average intake of all flavonoids (calculated as aglycons) amounts to 54.0 mg/d (median) with a great range of variability. The most important flavonoid groups are flavonols (12.0 mg/d), catechins (8.3 mg/d), and flavanons (13.2 mg/d), followed by anthocyanidins (2.7 mg/d), proanthocyanins (3.7 mg/d) and phloretin (dihydrochalcone) (0.7 mg/d). Sex differences did not reach statistical significance. Fruits, fruit products and fruit juices were the most important flavonoid sources. Vegetables and its products provided about half of the flavonol intake. Therefore, statistically significant correlations (p &lt; 0.001) exist between total flavonoid intake and the intake of vitamin C (r = 0.59) or dietary fiber (r = 0.49). Compared to other countries, flavonol intake of the investigated group of persons is rather low. With the built data base it was possible for the first time to calculate the intake of further flavonoids besides flavonols. In comparison to the intake of other antioxidants (e.g. vitamins C and E) the amount of flavonoids in the diet is considerably high and therefore should be regarded in further investigations on the role of diet in certain diseases.

Flavonoidzufuhr Erwachsener in einem bayerischen Teilkollektiv der Nationalen Verzehrsstudie