Flavonoid intakes in the Baltimore Longitudinal Study of Aging

Janice E. Maras, Sameera A. Talegawkar, Ning Qiao, Barbara Lyle, Luigi Ferrucci, Katherine L. Tucker

Research output: Contribution to journalArticle

Abstract

Major sources of flavonoids were identified, and mean intakes over several decades were reported, among 1638 participants (mean age 62.1 ± 16.0. y), of the Baltimore Longitudinal Study of Aging (BLSA). Dietary data were collected using 7-d diet records during three time periods (1980s, 1990s and 2000-present), and the USDA flavonoid, proanthocyanidin and isoflavone databases were used to estimate dietary flavonoid intakes. Dietary intake data were divided according to decade of visit. Foods were matched with appropriate foods in the USDA databases. Mixed dishes were disaggregated to individual foods and a similar procedure was followed. Total flavonoids and five sub-classes of flavonoids, including flavonols, flavones, flavanones, flavan-3-ols and anthocyanidins, were computed by summing appropriate compounds. The median intakes of flavonoids and the contributions of various foods to intakes were calculated by decade. Age and sex adjusted mean (SE) daily intakes of flavonoids increased from 250 (7.4) in the 1980s to 280 (9.9). mg in the 2000s. Top contributors of flavonoids were tea, apple/pear (and juices), citrus fruits (and juices), peaches, plums, grapes, nectarines (and juices) and chocolate. The data show an increase in the consumption of flavonoids over the three decades, which appears to be related to intake of fruit.

Original languageEnglish (US)
Pages (from-to)1103-1109
Number of pages7
JournalJournal of Food Composition and Analysis
Volume24
Issue number8
DOIs
Publication statusPublished - Dec 2011

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Keywords

  • Aging
  • Antioxidants
  • Database
  • Diet records
  • Flavonoids
  • Food composition
  • Food data management

ASJC Scopus subject areas

  • Food Science

Cite this

Maras, J. E., Talegawkar, S. A., Qiao, N., Lyle, B., Ferrucci, L., & Tucker, K. L. (2011). Flavonoid intakes in the Baltimore Longitudinal Study of Aging. Journal of Food Composition and Analysis, 24(8), 1103-1109. https://doi.org/10.1016/j.jfca.2011.04.007