Dietary flavonoids intake and risk of type 2 diabetes: A meta-analysis of prospective cohort studies

Liu, Yujian; Zhan, Jianghua; Liu, Xiaoli; Wang, Ying; Jie, Jing; He, Qi-qiang

doi:10.1016/j.clnu.2013.03.011

Cited by 194 publications

(126 citation statements)

References 23 publications

Supporting

Mentioning

116

Contrasting

Unclassified

Order By: Relevance

“…The available studies report an increased intake of selected food groups which increase the antioxidative potential of a diet and have a protective effect in the case of cardiovascular diseases [Franzini et al, 2012]. The meta-analysis published in 2014 revealed that an increase in the intake of flavo- noids by 500 mg/day was related to a 5% reduction of type 2 diabetes risk [Liu et al, 2014]. The total antioxidant potential of a diet has been evaluated in few studies.…”

Section: Discussionmentioning

confidence: 99%

Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels

Człapka-Matyasik¹,

Ast²

2014

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Key words: ORAC, seasonal dietary intake, physical activity level, womenIncreased physical activity induces oxidative stress and utilization of dietary antioxidants. Information on dietary sources of antioxidants in diets are limited.We aimed to analyse the antioxidant potential, seasonal variation and dietary sources in the diets of women exercising and not exercising regularly. We studied 48 women: 25 regularly exercising (FIT) and 23 not exercising regularly (NFIT). 192 seasonal recalls were collected regarding the consumption of dietary sources of antioxidant compounds in spring, summer, autumn and winter. A food frequency questionnaire was used. For each season, the total density of the antioxidant diet (Q-ORAC in μmolTE/1000kcal) was calculated.The main sources of antioxidants in women's diets (FIT+NFIT) were fruit (32.1% of total supply), vegetables (11.5%), tea (9.3%), dark chocolate (5.7%), and sweets in total (1.9%) and red wine (1.1%). The Q-ORAC of women's diets (FIT+NFIT) significantly depended on the season (p<0.001) and were highest in the summer (23444 μmolTE/1000 kcal) and lowest in the spring (13978 μmolTE/1000 kcal). Higher differences in the Q-ORAC between seasons were observed in FIT women (Q-ORAC quotients from 0.8 to 1.9) than NFIT women (from 0.9 to 1.2). The Q-ORAC of FIT and NFIT women diet did not differ significantly in any season or average per year (18078 vs. 18775 μmolTE/1000 kcal, respectively; p>0.05).The total antioxidant density of women diets and consumption of dietary sources of antioxidants was not related to their physical activity. All of the women were characterised by seasonal variation in consumption, which was higher in active than inactive women. Unauthenticated Download Date | 5/8/18 6:45 AM

show abstract

Section: Discussionmentioning

confidence: 99%

Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels

Człapka-Matyasik¹,

Ast²

2014

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…However, the epidemiologic evidence on the reduction in the chronic disease risk is still limited and usually inconsistent [4,5]. The strongest evidence of their health-protective effects is for cardiovascular diseases [6] and type 2 diabetes [7]. One of the potential explanations of these inconsistent results is the difficulty in accurately assessing dietary flavonoid intake and the large variability of flavonoid intake among populations/ countries.…”

Section: Introductionmentioning

confidence: 96%

An Overview of Global Flavonoid Intake and its Food Sources

Escobar‐Cévoli¹,

Castro‐Espín²,

Béraud³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

Dietary patterns and food availability differ greatly between regions and countries around the world. As a result, there is a large variability in the intake of total flavonoids and flavonoid subclasses, and subsequently in their major food sources. However, we need to be aware of certain methodological issues when we compare studies on flavonoid intake.In order to evaluate the intake of flavonoids, the different potential dietary assessment methodologies (dietary questionnaires and biomarkers) will be presented. Advantages and limitations of using of the two main food composition databases on flavonoids (US Department of Agriculture and Phenol-Explorer databases) will be discussed. The intake of total flavonoid and flavonoid subclasses in the various studies around the world will be comprehensively reviewed. The major food sources of flavonoids by region/country will be described. The main determinants of the intake of flavonoids will be explained as well.Calculating the intake of flavonoids is the first step before estimating their potential protective effects against chronic diseases and is an essential step for developing future dietary guidelines on flavonoids.

show abstract

“…However, an association between intake of flavonoids and lignans with pancreatic cancer risk is plausible given their observed preventative effects against diabetes 21, 22…”

mentioning

confidence: 99%

Flavonoid and lignan intake and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort

Molina‐Montes

Sánchez

Zamora-Ros

et al. 2016

Intl Journal of Cancer

View full text Add to dashboard Cite

Despite the potential cancer preventive effects of flavonoids and lignans, their ability to reduce pancreatic cancer risk has not been demonstrated in epidemiological studies. Our aim was to examine the association between dietary intakes of flavonoids and lignans and pancreatic cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. A total of 865 exocrine pancreatic cancer cases occurred after 11.3 years of follow‐up of 477,309 cohort members. Dietary flavonoid and lignan intake was estimated through validated dietary questionnaires and the US Department of Agriculture (USDA) and Phenol Explorer databases. Hazard ratios (HR) and 95% confidence intervals (CIs) were calculated using age, sex and center‐stratified Cox proportional hazards models, adjusted for energy intake, body mass index (BMI), smoking, alcohol and diabetes status. Our results showed that neither overall dietary intake of flavonoids nor of lignans were associated with pancreatic cancer risk (multivariable‐adjusted HR for a doubling of intake = 1.03, 95% CI: 0.95–1.11 and 1.02; 95% CI: 0.89–1.17, respectively). Statistically significant associations were also not observed by flavonoid subclasses. An inverse association between intake of flavanones and pancreatic cancer risk was apparent, without reaching statistical significance, in microscopically confirmed cases (HR for a doubling of intake = 0.96, 95% CI: 0.91–1.00). In conclusion, we did not observe an association between intake of flavonoids, flavonoid subclasses or lignans and pancreatic cancer risk in the EPIC cohort.

show abstract

Dietary flavonoids intake and risk of type 2 diabetes: A meta-analysis of prospective cohort studies

Cited by 194 publications

References 23 publications

Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels

Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels

An Overview of Global Flavonoid Intake and its Food Sources

Flavonoid and lignan intake and pancreatic cancer risk in the European prospective investigation into cancer and nutrition cohort

Contact Info

Product

Resources

About