1. Intake Estimation of Phytochemicals in a French Well-Balanced Diet
- Author
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Marie-Josèphe Amiot, Christian Latgé, Laurence Plumey, Sylvie Raynal, Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de Pharmacochimie Pierre Fabre Dermo-Cosmétique, Centre de Recherche Pierre Fabre (Centre de R&D Pierre Fabre), PIERRE FABRE-PIERRE FABRE, Nutrition CO&CO, Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro - Montpellier SupAgro, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
Antioxidant ,Mediterranean diet ,030309 nutrition & dietetics ,medicine.medical_treatment ,Phytochemicals ,healthy diet ,Diet, Mediterranean ,Antioxidants ,Anthocyanins ,chemistry.chemical_compound ,phytonutrients ,0302 clinical medicine ,Hydroxybenzoates ,TX341-641 ,Food science ,Carotenoid ,2. Zero hunger ,chemistry.chemical_classification ,0303 health sciences ,organosulfur ,Nutrition and Dietetics ,carotenoids ,food and beverages ,3. Good health ,Phytochemical ,Dietary Reference Intake ,France ,Plants, Edible ,Adult ,030209 endocrinology & metabolism ,Biology ,Article ,03 medical and health sciences ,Caffeine ,medicine ,Humans ,polyphenols ,Flavonoids ,Sulfur Compounds ,Nutrition. Foods and food supply ,fungi ,dietary recommendations ,Diet ,Human nutrition ,chemistry ,Polyphenol ,Anthocyanin ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Tannins ,Food Science - Abstract
International audience; Phytochemicals contribute to the health benefits of plant-rich diets, notably through their antioxidant and anti-inflammatory effects. However, recommended daily amounts of the main dietary phytochemicals remain undetermined. We aimed to estimate the amounts of phytochemicals in a well-balanced diet. A modelled diet was created, containing dietary reference intakes for adults in France. Two one-week menus (summer and winter) were devised to reflect typical intakes of plant-based foods. Existing databases were used to estimate daily phytochemical content for seven phytochemical families: phenolic acids, flavonoids (except anthocyanins), anthocyanins, tannins, organosulfur compounds, carotenoids, and caffeine. The summer and winter menus provided 1607 and 1441 mg/day, respectively, of total polyphenols (phenolic acids, flavonoids, anthocyanins, and tannins), the difference being driven by reduced anthocyanin intake in winter. Phenolic acids, flavonoids (including anthocyanins), and tannins accounted for approximately 50%, 25%, and 25% of total polyphenols, respectively. Dietary carotenoid and organosulfur compound content was estimated to be approximately 17 and 70 mg/day, respectively, in both seasons. Finally, both menus provided approximately 110 mg/day of caffeine, exclusively from tea and coffee. Our work supports ongoing efforts to define phytochemical insufficiency states that may occur in individuals with unbalanced diets and related disease risk factors.
- Published
- 2021
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