Table 2.
Mean (and sd) flavonoid intakes (mg/d) in Men’s Lifestyle Validation Study and Women’s Lifestyle Validation Study as estimated by two semi-quantitative FFQ (SFFQ) and two 7-d dietary records
| SFFQHarvard | SFFQPE | Major food contributors (%)† | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| SFFQ1 | SFFQ2 | SFFQ1 | SFFQ2 | 7DDRPE * | |||||||
| Mean | sd | Mean | sd | Mean | sd | Mean | sd | Mean | sd | ||
| Men | |||||||||||
| Total flavonoids | 237 | 132 | 234 | 132 | 362 | 234 | 352 | 225 | 356 | 241 | |
| Flavonols | 27 | 15 | 26 | 15 | 86 | 57 | 84 | 53 | 137 | 163 | Onion (23 %), tea (13 %), apple (9 %) |
| Flavan-3-ol monomers | 62 | 62 | 61 | 62 | 97 | 134 | 93 | 131 | 59 | 85 | Tea (41 %), blueberry (17 %), red wine (10 %) |
| Proanthocyanidins‡ | 54 | 32 | 52 | 31 | 53 | 46 | 50 | 43 | 44 | 40 | Red wine (25 %), apple (18 %), tea (7 %) |
| Flavanones | 38 | 34 | 38 | 35 | 46 | 60 | 44 | 59 | 42 | 56 | Orange juice (53 %), orange (30 %), grapefruit (8 %) |
| Flavones | 4 | 3 | 3 | 3 | 15 | 10 | 15 | 10 | 11 | 8 | Red wine (23 %), orange juice (20 %), orange (9 %) |
| Anthocyanins | 49 | 48 | 50 | 48 | 58 | 50 | 58 | 50 | 58 | 56 | Blueberry (63 %), red wine (12 %), strawberry (9 %) |
| Isoflavones | 4 | 6 | 3 | 6 | 7 | 15 | 7 | 15 | 4 | 16 | Tofu (32 %), soya milk (18 %)§ |
| Women | |||||||||||
| Total flavonoids | 216 | 125 | 207 | 132 | 374 | 246 | 358 | 249 | 328 | 250 | |
| Flavonols | 27 | 16 | 26 | 16 | 91 | 59 | 91 | 61 | 146 | 172 | Onion (27 %), tea (19 %), apple (9 %) |
| Flavan-3-ol monomers | 69 | 73 | 65 | 73 | 140 | 159 | 128 | 155 | 76 | 114 | Tea (58 %), blueberry (12 %), apple (6 %) |
| Proanthocyanidins‡ | 48 | 27 | 46 | 28 | 51 | 40 | 48 | 40 | 35 | 38 | Apple (20 %), red wine (15 %), tea (13 %) |
| Flavanones | 27 | 30 | 23 | 27 | 28 | 54 | 26 | 50 | 21 | 35 | Orange juice (50 %), orange (32 %), grapefruit (8 %) |
| Flavones | 3 | 2 | 2 | 2 | 13 | 8 | 13 | 8 | 8 | 5 | Orange juice (18 %), red wine (17 %), orange (8 %) |
| Anthocyanins | 39 | 36 | 41 | 40 | 45 | 38 | 47 | 42 | 39 | 40 | Blueberry (62 %), strawberry (12 %), red wine (8 %) |
| Isoflavones | 3 | 6 | 3 | 6 | 6 | 12 | 6 | 11 | 3 | 8 | Tofu (21 %), soya milk (18 %)§ |
7DDRPE, weighed 7-d diet record derived using Phenol-Explorer; SFFQ1, first semi-quantitative FFQ; SFFQ2, second semi-quantitative FFQ; SFFQHarvard, semi-quantitative FFQ derived using the Harvard database; SFFQPE, semi-quantitative FFQ derived using the Phenol-Explorer database.
Values are for the average of 2 weeks of weighed diet records.
Foods are as estimated from the second SFFQ using the Harvard food composition database. The numbers in parentheses are the percentages that the food contributes to mean intake of that flavonoid subclass.
Includes proanthocyanidin dimers and trimers.
Other contributors were composite foods.