Table 2. Dietary intake of flavonoids and lignans (in mg day–1) and their main food sources in the EPIC study.
| Mean | S.d. | Median | Percentile 5 | Percentile 95 | Food sources | |
|---|---|---|---|---|---|---|
| Total flavonoids | 437.2 | 335.0 | 332.4 | 90.8 | 1137.7 | Fruits (40%), tea (19%), wine (12%), fruit juices (6%) |
| Flavanols | 355.3 | 309.2 | 248.9 | 58.9 | 1013.4 | Tea (44%), fruit (29%), wine (9%), chocolates (4%) |
| Flavan-3-ols monomers | 176.6 | 253.5 | 46.4 | 9.4 | 731.5 | Tea (84%), fruits (6%), wine (3%), chocolates (2%) |
| Proanthocyanidins | 172.8 | 123.9 | 148.3 | 41.2 | 388.2 | Fruits (53%), wine (14%), chocolates (6%), tea (4%) |
| Theaflavins | 5.8 | 9.8 | 0.4 | 0 | 27.2 | Tea (100%) |
| Anthocyanidins | 28.3 | 22.5 | 22.5 | 5.4 | 70.4 | Fruits (52%), wine (21%), vegetables (8%), fruit juices (7%) |
| Flavonols | 27.2 | 17.3 | 22.4 | 8 | 61.8 | Tea (26%), vegetables (23%), fruits (13%), soups (12%) |
| Flavanones | 21.9 | 22.8 | 15.7 | 1.7 | 64.8 | Fruits (50%), fruit juices (41%), wine (5%), vegetables (1%) |
| Flavones | 3.5 | 4.1 | 2.5 | 0.4 | 9.8 | Herbal tea (30%), wine (18%), fruits (16%), vegetables (15%) |
| Isoflavones | 1.5 | 4.9 | 0.5 | 0.1 | 4.4 | Soya products (40%), cakes (18%), cereals (11%), coffee (8%) |
| Lignans | 1.5 | 0.8 | 1.3 | 0.6 | 2.9 | Vegetables (24%), fruits (17%), cereals (16%), tea (10%) |
Abbreviation: EPIC=European Prospective Investigation into Cancer and Nutrition study.