Journal
EUROPEAN JOURNAL OF CLINICAL NUTRITION
Volume 67, Issue 7, Pages 779-782Publisher
NATURE PUBLISHING GROUP
DOI: 10.1038/ejcn.2013.89
Keywords
thearubigins; flavonoids; dietary intake; sources; EPIC
Categories
Funding
- European Commission: Public Health and Consumer Protection Directorate
- Research Directorate-General
- French League against Cancer
- Institut National de la Sante et de la Recherche Medicale(INSERM)
- Mutuelle Generale de l'Education Nationale
- Institut Gustave Roussy (France)
- German Cancer Aid
- German Cancer Research Center
- German Federal Ministry of Education and Research
- Danish Cancer Society
- Spanish Ministry of Health [ISCIII RETICC RD06/0020/0091]
- Spanish Regional Government of Andalusia [6236]
- Spanish Regional Government of Asturias [6236]
- Spanish Regional Government Basque Country [6236]
- Spanish Regional Government of Murcia [6236]
- Spanish Regional Government of Navarra
- Catalan Institute of Oncology
- Cancer Research UK
- Medical Research Council (United Kingdom)
- Stroke Association, UK
- British Heart Foundation
- Department of Health, UK
- Food Standards Agency, UK
- Wellcome Trust, UK
- Hellenic Health Foundation
- Stavros Niarchos Foundation
- Italian Association for Research on Cancer
- Compagnia San Paolo, Italy
- Dutch Ministry of Public Health, Welfare and Sports
- Dutch Ministry of Health
- Dutch Prevention Funds
- LK Research Funds
- Dutch ZON (Zorg Onderzoek Nederland)
- World Cancer Research Fund (WCRF)
- Statistics Netherlands (The Netherlands)
- Swedish Cancer Society
- Swedish Scientific Council
- Regional Government of Skane, Sweden
- Nordforsk-Center of Excellence programme
- postdoctoral 'Sara Borrell' program from the MEC [CD09/00133]
- Instituto de Salud Carlos III
- Cancer Research UK [14136] Funding Source: researchfish
- Medical Research Council [G1000143, G0401527] Funding Source: researchfish
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Thearubigins (TR) are polymeric flavanol-derived compounds formed during the fermentation of tea leaves. Comprising similar to 70% of total polyphenols in black tea, TR may contribute majorly to its beneficial effects on health. To date, there is no appropriate food composition data on TR, although several studies have used data from the US Department of Agriculture (USDA) database to estimate TR intakes. We aimed to estimate dietary TR in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort and assess the impact of including TR or not in the calculation of the total dietary flavonoid intake. Dietary data were collected using a single standardized 24-h dietary recall interviewer-administered to 36 037 subjects aged 35-74 years. TR intakes were calculated using the USDA database. TR intakes ranged from 0.9 mg/day in men from Navarra and San Sebastian in Spain to 532.5 mg/day in men from UK general population. TR contributed <5% to the total flavonoid intake in Greece, Spain and Italy, whereas in the UK general population, TR comprised 48% of the total flavonoids. High heterogeneity in TR intake across the EPIC countries was observed. This study shows that total flavonoid intake may be greatly influenced by TR, particularly in high black tea-consuming countries. Further research on identification and quantification of TR is needed to get more accurate dietary TR estimations.
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