[Phenolic acid intake of adults in a Bavarian subgroup of the national food consumption survey].
Phenolic acids, essentially hydroxycinnamic acids and hydroxybenzoic acids, are secondary plant products and commonly found in plant derived foodstuff. The antioxidant and anticarcinogenic properties of phenolic acids could be one of the facts to explain the inverse association between fruit and vegetable intake and the incidence of coronary heart disease and cancer, respectively, as found in epidemiologic studies. Phenolic acids are rarely listed in food composition tables and there are no dietary intake data available. Consequently, a data base containing the phenolic acid content of foods (literatur data) was built and 7-d dietary protocols of 63 women and 56 men of a Bavarian subpopulation (age 19-49 years) of the German National Food Consumption Survey (NVS) were evaluated. The average phenolic acid intake of men and women is 222 mg/d within a large range. The dominating one within all the phenolic acids is clearly caffeic acid (206 mg/d); the intake of the other phenolic acids amounts to 0.2 (gentisic acid) up to 5.2 mg/d (ellagic acid). The sum of hydroxybenzoic acids and hydroxycinnamic acids amounts to 11 mg/d and 211 mg/d, respectively. Significant sex differences are found for some of the phenolic acids. Especially, the average intake of caffeic acid of women (229 mg/d) is higher than that of men (179 mg/d) caused by the high amount of coffee consumption. The age group "25-49 years" is consuming more coffee than the age group "19-24 years" and, therefore, reveals a significantly higher intake of caffeic acid. The major sources of phenolic acids are coffee with 92% of the caffeic acid intake and fruits (including fruit products and juices) with 75% of the salycilic acid and 59% of the p-coumaric acid intake. Consequently, phenolic acids are consumed in considerable amounts with food. Since antioxidant and anticarcinogenic properties of phenolic acids are already proven in in vitro as well as in animal experiments, epidemiologic studies will show whether a high phenolic acid intake goes ahead with a reduced risk for coronary heart disease or cancer in humans.
Institut für Ernährungswissenschaft der TU München, Freising-Weihenstephan.
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J
Radtke
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J
Linseisen
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G
Wolfram
D000146:Acids, Carbocyclic; D000328:Adult; D000975:Antioxidants / Q000032:analysis*; D002109:Caffeic Acids / Q000032:analysis; D003327:Coronary Disease / Q000453:epidemiology / Q000517:prevention & control; D003373:Coumaric Acids / Q000032:analysis; D004034:Diet Surveys; D005260:Female; D005638:Fruit; D005858:Germany; D006801:Humans; D062385:Hydroxybenzoates / Q000032:analysis; D015994:Incidence; D008297:Male; D008875:Middle Aged; D009369:Neoplasms / Q000453:epidemiology / Q000517:prevention & control; D010945:Plants, Edible; D014675:Vegetables
D000146:Acids, Carbocyclic; D000975:Antioxidants; D002109:Caffeic Acids; D003373:Coumaric Acids; D062385:Hydroxybenzoates