Sebastian Rhonda S, Wilkinson Enns Cecilia, Goldman Joseph D, Martin Carrie L, Steinfeldt Lois C, Murayi Theophile, Moshfegh Alanna J
Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA, Beltsville, MD
Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA, Beltsville, MD.
J Nutr. 2015 Jun;145(6):1239-48. doi: 10.3945/jn.115.213025. Epub 2015 May 6.
Epidemiologic studies demonstrate inverse associations between flavonoid intake and chronic disease risk. However, lack of comprehensive databases of the flavonoid content of foods has hindered efforts to fully characterize population intakes and determine associations with diet quality.
Using a newly released database of flavonoid values, this study sought to describe intake and sources of total flavonoids and 6 flavonoid classes and identify associations between flavonoid intake and the Healthy Eating Index (HEI) 2010.
One day of 24-h dietary recall data from adults aged ≥ 20 y (n = 5420) collected in What We Eat in America (WWEIA), NHANES 2007-2008, were analyzed. Flavonoid intakes were calculated using the USDA Flavonoid Values for Survey Foods and Beverages 2007-2008. Regression analyses were conducted to provide adjusted estimates of flavonoid intake, and linear trends in total and component HEI scores by flavonoid intake were assessed using orthogonal polynomial contrasts. All analyses were weighted to be nationally representative.
Mean intake of flavonoids was 251 mg/d, with flavan-3-ols accounting for 81% of intake. Non-Hispanic whites had significantly higher (P < 0.001) intakes of total flavonoids (275 mg/d) than non-Hispanic blacks (176 mg/d) and Hispanics (139 mg/d). Tea was the primary source (80%) of flavonoid intake. Regardless of whether the flavonoid contribution of tea was included, total HEI score and component scores for total fruit, whole fruit, total vegetables, greens and beans, seafood and plant proteins, refined grains, and empty calories increased (P < 0.001) across flavonoid intake quartiles.
A new database that permits comprehensive estimation of flavonoid intakes in WWEIA, NHANES 2007-2008; identification of their major food/beverage sources; and determination of associations with dietary quality will lead to advances in research on relations between flavonoid intake and health. Findings suggest that diet quality, as measured by HEI, is positively associated with flavonoid intake.
流行病学研究表明，黄酮类化合物的摄入量与慢性病风险之间存在负相关。然而，缺乏食物中黄酮类化合物含量的综合数据库阻碍了全面描述人群摄入量并确定其与饮食质量之间关联的努力。
本研究使用新发布的黄酮类化合物值数据库，旨在描述总黄酮类化合物和6类黄酮的摄入量及来源，并确定黄酮类化合物摄入量与2010年健康饮食指数（HEI）之间的关联。
分析了2007 - 2008年美国国家健康与营养检查调查（NHANES）中“我们吃什么在美国”（WWEIA）项目收集的≥20岁成年人（n = 5420）一天的24小时饮食回忆数据。使用美国农业部2007 - 2008年调查食品和饮料的黄酮类化合物值计算黄酮类化合物的摄入量。进行回归分析以提供黄酮类化合物摄入量的校正估计值，并使用正交多项式对比评估总黄酮类化合物摄入量和HEI总分及各成分得分的线性趋势。所有分析均进行加权以具有全国代表性。
黄酮类化合物的平均摄入量为251毫克/天，其中黄烷 - 3 - 醇占摄入量的81%。非西班牙裔白人的总黄酮类化合物摄入量（275毫克/天）显著高于非西班牙裔黑人（176毫克/天）和西班牙裔（139毫克/天）（P < 0.001）。茶是黄酮类化合物摄入的主要来源（80%）。无论是否计入茶中黄酮类化合物的贡献，总HEI得分以及总水果、完整水果、总蔬菜、绿叶蔬菜和豆类、海鲜和植物蛋白、精制谷物及空热量的成分得分在黄酮类化合物摄入量四分位数间均增加（P < 0.001）。
一个新的数据库能够全面估计2007 - 2008年NHANES的WWEIA项目中的黄酮类化合物摄入量；确定其主要食物/饮料来源；并确定与饮食质量的关联，这将推动黄酮类化合物摄入量与健康关系的研究进展。研究结果表明，以HEI衡量的饮食质量与黄酮类化合物摄入量呈正相关。
