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Title: Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort
Authors: Zamora Ros, Raúl
Andres Lacueva, Cristina
Lamuela Raventós, Rosa M
Berenguer, Toni
Jakszyn, Paula
Martínez, Carmen
Sánchez, María José
Navarro, Carmen
Chirlaque, María
Tormo, María José
Quirós, José R
Amiano, Pilar
Dorronsoro, Miren
Larrañaga, Nerea
Barricarte, Aurelio
Ardanaz, Eva
González, Carlos A
metadata.dc.contributor.authoraffiliation: [Zamora-Ros, R; Andres-Lacueva, C; Lamuela-Raventos, RM] Univ Barcelona, Sch Pharm, INSA, Dept Nutr & Food Sci, Barcelona, Spain. [Martinez, C; Sanchez, MJ] Andalusian Sch Publ Hlth, Granada, Spain. [Navarro, C] Serv Epidemiol, Murcia, Spain. [Quiros, JR] Consejeria Sanidad & Serv Social Asturias, Oviedo, Spain. [Amiano, P; Dorronsoro, M; Larranaga, N] Direcc Salud Guipuzcoa, San Sebastian, Spain. [Barricarte, A; Ardanaz, E] Inst Salud Publ Navarra, Pamplona, Spain.
Keywords: Resveratrol;Food composition databases;Intake;Wine;European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain;Composición de alimentos;Ingestión;Vino;España
metadata.dc.subject.mesh: Medical Subject Headings::Chemicals and Drugs::Organic Chemicals::Hydrocarbons::Hydrocarbons, Cyclic::Hydrocarbons, Aromatic::Benzene Derivatives::Benzylidene Compounds::Stilbenes
Medical Subject Headings::Psychiatry and Psychology::Behavior and Behavior Mechanisms::Behavior::Habits::Food Habits
Medical Subject Headings::Technology, Industry, Agriculture::Food and Beverages::Beverages::Alcoholic Beverages::Wine
Medical Subject Headings::Health Care::Environment and Public Health::Public Health::Epidemiologic Methods::Epidemiologic Study Characteristics as Topic::Epidemiologic Studies::Cohort Studies
Medical Subject Headings::Geographicals::Geographic Locations::Europe::Spain
Issue Date: 21-Dec-2007
Publisher: Cambridge University Press
Citation: Zamora-Ros R, Andres-Lacueva C, Lamuela-Raventós RM, Berenguer T, Jakszyn P, Martínez C. Concentrations of resveratrol and derivatives in foods and estimation of dietary intake in a Spanish population: European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Br J Nutr. 2008 Jul;100(1):188-96
Abstract: Resveratrol has been shown to have beneficial effects on diseases related to oxidant and/or inflammatory processes and extends the lifespan of simple organisms including rodents. The objective of the present study was to estimate the dietary intake of resveratrol and piceid (R&P) present in foods, and to identify the principal dietary sources of these compounds in the Spanish adult population. For this purpose, a food composition database (FCDB) of R&P in Spanish foods was compiled. The study included 40 685 subjects aged 35–64 years from northern and southern regions of Spain who were included in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Usual food intake was assessed by personal interviews using a computerised version of a validated diet history method. An FCDB with 160 items was compiled. The estimated median and mean of R&P intake were 100 and 933 μg/d respectively. Approximately, 32 % of the population did not consume R&P. The most abundant of the four stilbenes studied was trans-piceid (53·6 %), followed by trans-resveratrol (20·9 %), cis-piceid (19·3 %) and cis-resveratrol (6·2 %). The most important source of R&P was wines (98·4 %) and grape and grape juices (1·6 %), whereas peanuts, pistachios and berries contributed to less than 0·01 %. For this reason the pattern of intake of R&P was similar to the wine pattern. This is the first time that R&P intake has been estimated in a Mediterranean country.
metadata.dc.identifier.doi: 10.1017/S0007114507882997
ISSN: 0007-1145 (Print)
1475-2662 (Online)
Appears in Collections:01- Artículos - EASP. Escuela Andaluza de Salud Pública

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