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dc.contributor.convenorLisa Wooden_AU
dc.contributor.authorSomerset, Shawnen_US
dc.contributor.editorJonathan Hodgsonen_US
dc.date.accessioned2017-05-03T11:40:13Z
dc.date.available2017-05-03T11:40:13Z
dc.date.issued2009en_US
dc.date.modified2010-07-09T03:01:33Z
dc.identifier.urihttp://hdl.handle.net/10072/31480
dc.description.abstractBackground - Flavonoids are an important category of non-nutrient food components with antioxidant and other potentially significant biological properties. Evidence from laboratory-based in vitro studies provide compelling evidence supporting the involvement of dietary flavonoid intake in human chronic disease risk. However, studies on associations between intakes of individual flavonoids and disease outcomes at the population level are scarce. Objective - To identify patterns and sources of dietary intake of individual flavonoids in the Australian population. Design - Data from the 24-hour diet recall questionnaire of the national nutrition survey (NNS95- involving a representative sample of 10851 subjects) were combined with USDA data on flavonoid content of foods to identify consumption patterns and key sources. Outcomes - Black and green teas clearly were the dominant sources of the flavonols and flavon-3-ols. The largest flavonol sources comprised onion (isorhamnetin and quercetin), broccoli (kaempferol and quercetin), apple (quercetin), grape (quercetin), coffee (myrcetin) and beans (quercetin). Oranges (hesperetin and naringenin), lemon (eriodictyol), mandarin (hesperetin) and grapefruit (naringenin) were the major flavonone sources and parsley (apigenin), celery (apigenin and luteolin) and English spinach (luteolin) were the major flavone sources. Wine was the major anthocyanadin source (delphinidin, malvidin, peonidin and petunidin), with smaller amounts from cherry (pelargonidin and peonidin) and blueberry (delphinidin, malvidin, peonidin and petunidin). Conclusion - The major dietary flavonoid sources for Australian adults are restricted to a relatively small number of key foods. Inter-age variations in flavonoid intake are particularly pronounced for naringenin and some anthocyanins. The complexity of consumption patterns for individual flavonoids indicates that the promotion of foods on the basis of antioxidant content (as a general phenomenon) oversimplifies the issue and potentially understates the contribution that vegetables and fruits make to good health.en_US
dc.description.publicationstatusYesen_AU
dc.languageEnglishen_US
dc.language.isoen_AU
dc.publisherNSAen_US
dc.publisher.placeKent Town, SAen_US
dc.relation.ispartofstudentpublicationNen_AU
dc.relation.ispartofconferencenameJoint Annual Scientific Meeting of the Nutrition Society of Australia & the Nutrition Society of Newen_US
dc.relation.ispartofconferencetitleProceedings of the Nutrition Society of Australia Annual General Meetingen_US
dc.relation.ispartofdatefrom2009-12-08en_US
dc.relation.ispartofdateto2010-03-10en_US
dc.relation.ispartoflocationNewcastleen_US
dc.rights.retentionYen_AU
dc.subject.fieldofresearchcode321205en_US
dc.titleDietary intake patterns and major sources of flavonoids in a representative sample of the Australian populationen_US
dc.typeConference outputen_US
dc.type.descriptionE3 - Conference Publications (Extract Paper)en_US
dc.type.codeE - Conference Publicationsen_US
gro.date.issued2009
gro.hasfulltextNo Full Text
gro.griffith.authorSomerset, Shawn M.


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