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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Estimation of dietary flavonoid intake of the Brazilian population: A comparison between the USDA and Phenol-Explorer databases

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Author(s):
Anacleto, Sara L. [1, 2] ; Lajolo, Franco M. [1, 2] ; Hassimotto, Neuza M. A. [1, 2]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Nutr, Av Prof Lineu Prestes 580, Bloco 14, BR-05508900 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr FoRC CEPID, Av Prof Lineu Prestes 580, Bloco 14, BR-05508900 Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Composition and Analysis; v. 78, p. 1-8, MAY 2019.
Web of Science Citations: 0
Abstract

A lack of data regarding flavonoid food composition and flavonoid intake has limited the ability to evaluate proposed health benefits effects in populations. We estimated the dietary flavonoids intake of the Brazilian population based on the diet composition obtained through two dietary surveys, which were available from a Food Service and Brazilian Household Budget Survey, using the USDA and Phenol-Explorer databases. The mean daily estimated flavonoid intake was similar when calculated using the USDA and Phenol-Explorer databases in the Household Budget Survey (56.32 mg/day and 64.22 mg/day, respectively). Similar results were observed when calculated using both databases in a Food Service (86.66 mg/meal and 106.33 mg/meal, respectively). The major class contributor was flavanones mainly from oranges, followed by flavonols mainly from onions and apples. The main difference was found in the third flavonoid class, anthocyanidins and flavan-3-ol using the USDA and Phenol-Explorer databases, respectively. In conclusion, there was a balance of intake between the five flavonoid subclasses, which is determined to be important to diversity in a diet. Despite some technical features, both databases are a useful source of food flavonoid contents, but the method of data collection used to estimate the intake impairs great differences in the results. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC