Page 14 - Nutrinsight-3

NutrInsight • Do we need dietary polyphenols for health?
This inverse association was most pronounced in women at low risk of coronary heart disease (non-smokers, free of diabetes mellitus and cardiovascular diseases). However, a high intake of «gallates» (more than 29.2 mg/day), catechins typical of tea, was not associated with coronary heart disease death. Of the major catechin sources, apples and wine were inversely associated with coronary heart disease death. This data suggests that preventive effects might be limited to certain types of catechins, or that these are indicators of other dietary components or a healthy lifestyle in general.
• Flavonoids and CVD death risk
Another prospective study [Mink et al., 2007] looked at 34,489 postmenopausal women from the Iowa Women’s Health Study; this was the first published report that used USDA databases to estimate cardiovascular disease, coronary heart disease, stroke and total mortality risks associated with consumption of all flavonoid classes. The authors compared quintiles of intake and concluded that dietary intakes of flavanones, anthocyanidins, and certain foods rich in flavonoids were associated with a 22% reduction in CHD between the highest (median = 93.7 mg/day) and the lowest (median = 7.6 mg/day) quintile of intake. Anthocyanidins also lead to 12% reduction in CHD mortality risk when they are consumed versus when they are not present in the diet.
• Flavonoid subclasses and hypertension
In a very recent study, a pooled analysis was performed on 87,242 women from Nurses Health Study II, 46,672 women from the Nurses Health Study I, and 23,043 men from the Health Professionals Follow-Up Study. Updated USDA databases were used to quantify the consumption of the different flavonoid classes. The association between the quintiles of all flavonoid classes and the incident risk of hypertension (HT) was investigated [Cassidy et al., 2011]. In 14 years, there were 29,018 and 5629 cases of HT in women and men, respectively.
For anthocyanins, there was a 8% decrease in HT risk between the highest (mean consumptions range between 16.2 mg/d and 21.9 mg/d depending on the cohorts) and the lowest (mean consumptions
A 1.3 NHS II B 1.3 NHS I
range between 5.7 mg/d and 6.8 mg/d depending on the cohorts) quintiles of consumption (Figure 5).
Apigenin was correlated to a 5% reduction in HT risk when comparing the highest to the lowest quintiles
of consumption. Catechin intake was also associated1.1with a decrease of 6% in HT r1.i1sk in participants of
age lower than 60 years. These authors concluded that anthocyanins and some flavone (apigenin) and
flavan-3-ol compounds may contribute to the prevention of HT. These vasodilatory properties may result
from specific structural similarities (including the B-ring hydroxylation and methyoxylation pattern). The dose-response curves from the three different cohorts and for the combined data clearly indicated that there
0.9 0.9
was a clear trend for reduced risk of incident hypertension with higher anthocyanin intakes.
Risk of hypertension
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Q1 Referent
HPFS
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Risk of hypertension
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NHS II B 1.3 1.2 1.1
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Q1 Referent
C 1.3 HPFS 1.2
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Q2 Q3
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Figure 5: Risk of hypertension in relation to anthocyanin intake in different surveys
Pooled
Incident hypertension by1q.2 uintiles (Q) of anthocyanin intake (stratified by age, 60 y). NHS II, Nurses’ Health Study II;
NHS I, Nurses’ Health Study; HPFS, Health Professionals Follow-Up Study. P for trend, 0.001.
1.1
Source: Cassidy et al., 2011
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0.9 0.9 140.8 0.8
Multivariate relative risk Multivariate relative risk
Multivariate relative risk Multivariate relative risk
Multivariate relative risk Multivariate relative risk
Multivariate relative risk Multivariate relative risk