United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, CA, United States; Texas A&M AgriLife Research, Institute for Advancing Health Through Agriculture, College Station, TX, United States.
United States Department of Food and Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, CA, United States.
J Nutr. 2024 Nov;154(11):3286-3297. doi: 10.1016/j.tjnut.2024.08.010. Epub 2024 Aug 18.
Polyphenols are dietary bioactive compounds, many of which have anti-inflammatory properties. However, information on the intake of dietary polyphenols at the class and compound levels and their associations with gastrointestinal (GI) and systemic inflammation is lacking.
Estimate dietary polyphenol intake in healthy adults and examine its relationship with GI and systemic inflammation markers.
Healthy adults (n = 350) completed the United States Department of Agriculture Nutritional Phenotyping Study, an observational, cross-sectional study balanced for age, sex, and body mass index. Dietary intake, assessed via multiple 24-h recalls, was ingredientized and mapped to FooDB, a comprehensive food composition database. Dietary polyphenol intake (total, class, compound) was estimated and examined for its relationship to GI and systemic inflammation markers using linear models and random forest regressions.
Mean total polyphenol intake was ∼914 mg/1000 kcal/d with flavonoids as the greatest class contributor (495 mg/1000 kcal/d). Tea, coffee, and fruits were among the largest food contributors to polyphenol intake. Total polyphenol intake was negatively associated with the GI inflammation marker, fecal calprotectin (β = -0.004, P = 0.04). At the class level, polyphenols categorized as prenol lipids (β = -0.94, P < 0.01) and phenylpropanoic acids (β = -0.92, P < 0.01) were negatively associated with plasma lipopolysaccharide-binding protein, a proxy for GI permeability. Food sources of these two classes included mainly olive products. We further detected a positive association between C-reactive protein and polyphenols in the "cinnamic acids and derivatives" class using hierarchical feature engineering and random forest modeling.
Even in healthy adults, dietary polyphenol intake was negatively associated with GI inflammation and intake of prenol lipids and phenylpropanoic acids was negatively associated with GI permeability. Relationships between polyphenol intake and inflammatory outcomes varied with the resolution-total, class, compound-of polyphenol intake, suggesting a nuanced impact of polyphenols on GI and systemic inflammation. This trial was registered at clinicaltrials.gov as NCT02367287.
多酚是膳食中的生物活性化合物，其中许多具有抗炎特性。然而，关于类和化合物水平的膳食多酚摄入量及其与胃肠道（GI）和全身炎症的关系的信息尚不清楚。
估计健康成年人的膳食多酚摄入量，并研究其与 GI 和全身炎症标志物的关系。
健康成年人（n=350）完成了美国农业部营养表型研究，这是一项观察性、横断面研究，平衡了年龄、性别和体重指数。通过多次 24 小时回顾法评估膳食摄入量，并映射到全面的食物成分数据库 FooDB。使用线性模型和随机森林回归估计膳食多酚摄入量（总量、类、化合物），并研究其与 GI 和全身炎症标志物的关系。
平均总多酚摄入量约为 914mg/1000kcal/d，其中黄酮类化合物是最大的类贡献者（495mg/1000kcal/d）。茶、咖啡和水果是多酚摄入量最大的食物来源之一。总多酚摄入量与 GI 炎症标志物粪便钙卫蛋白呈负相关（β=-0.004，P=0.04）。在类水平上，归类为prenol 脂质（β=-0.94，P<0.01）和苯丙酸（β=-0.92，P<0.01）的多酚与血浆脂多糖结合蛋白呈负相关，该蛋白是 GI 通透性的替代标志物。这两个类别的食物来源主要包括橄榄油产品。我们还通过分层特征工程和随机森林建模，检测到 C-反应蛋白与“肉桂酸及其衍生物”类中的多酚之间存在正相关关系。
即使在健康成年人中，膳食多酚摄入量也与 GI 炎症呈负相关，prenol 脂质和苯丙酸的摄入量与 GI 通透性呈负相关。多酚摄入量与炎症结果之间的关系因多酚摄入量的分辨率（总量、类、化合物）而异，这表明多酚对 GI 和全身炎症的影响存在细微差别。这项试验在 clinicaltrials.gov 上注册为 NCT02367287。
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