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Food sources of flavonoids for adults in the United States: What We Eat in America, NHANES 2007‐2008 (369.5)
Author(s) -
Sebastian Rhonda,
Goldman Joseph,
Wilkinson Enns Cecilia,
Martin Carrie,
Steinfeldt Lois,
Dwyer Johanna,
Moshfegh Alanna,
Milner John
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.369.5
Subject(s) - anthocyanidins , flavonoid , flavonols , isoflavones , food science , environmental health , nutrient , medicine , chemistry , biochemistry , antioxidant , organic chemistry
Flavonoids are compounds from plants that may play important roles in preventing chronic diseases including heart disease and cancer. This study’s objective was to identify top food contributors of 6 classes of flavonoids (including only the 29 most predominant dietary flavonoids) to the diets of American adults. One day of dietary data from 5,420 adults age 蠅20 years in What We Eat in America (WWEIA), NHANES 2007‐2008 was analyzed. Based on a preliminary version of USDA’s Expanded Flavonoid Database for the Assessment of Dietary Intakes, flavonoid values were calculated for every food in USDA’s Food and Nutrient Database for Dietary Studies 4.1, the database used in coding foods reported in WWEIA 2007‐2008. Similar foods were grouped using the WWEIA Food Categories before determining percentage contributions to flavonoid intake. Overall, tea accounted for 81% of total flavonoid intake. Tea was also the food category providing the largest percentage of flavan‐3‐ols (94% of total) and flavonols (40% of total). Other top contributors to intake of flavonoid classes were soy‐based protein powders (isoflavones); berries and wine (anthocyanidins); citrus fruits and juices (flavanones); and mixed dishes and vegetables (flavones). Findings derived using new public‐use databases can inform efforts to monitor flavonoid intakes and educate the public about connections between foods and health. Grant Funding Source : Supported by ARS, USDA, with additional funding provided by the Office of Dietary Supplements