Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese
Abstract
:1. Introduction
2. Experimental Section
2.1. Study Population
2.2. Estimation of Dietary Polyphenol
2.3. Statistical Analysis
3. Results
3.1. Subjects’ Characteristics
Men and Women (n = 610) | Men (n = 569) | Women (n = 41) | |||||
---|---|---|---|---|---|---|---|
Mean ± SD | Min–Max | Mean ± SD | Min–Max | Mean ± SD | Min–Max | ||
Age | years | 67.3 ± 6.1 | (52–89) | 67.3 ± 6.0 | (55–89) | 66.7 ± 7.2 | (52–81) |
Body weight | kg | 64.3 ± 8.8 | (35.0–95.0) | 65.0 ± 8.4 | (46.0–95.0) | 54.0 ± 8.0 | (35.0–69.0) |
BMI | kg/m2 | 23.1 ± 2.7 | (15.1–34.5) | 23.1 ± 2.6 | (16.6–34.5) | 22.3 ± 2.8 | (15.1–28.6) |
Energy | kcal | 2150 ± 600 | (895–4035) | 2185 ± 594 | (1031–4035) | 1670 ± 475 | (895–2898) |
Protein | % energy | 15.5 ± 3.1 | (8.9–28.1) | 15.4 ± 3.1 | (8.9–28.1) | 16.9 ± 3.1 | (10.7–24.3) |
Fat | % energy | 26.4 ± 5.1 | (14.5–43.5) | 26.2 ± 5.1 | (14.5–43.5) | 29.4 ± 4.7 | (21.5–42.8) |
Carbohydrate | % energy | 58.1 ± 7.4 | (33.3–75.9) | 58.4 ± 7.3 | (33.3–75.9) | 53.7 ± 6.7 | (38.2–65.3) |
3.2. Polyphenol Intake
Men and Women (n = 610) | Men (n = 569) | Women (n = 41) | |||||||
---|---|---|---|---|---|---|---|---|---|
Polyphenol Intake (mg/Day) | Polyphenol Intake (%) | Polyphenol Intake (mg/Day) | Polyphenol Intake (%) | Polyphenol Intake (mg/Day) | Polyphenol Intake (%) | ||||
Mean ± SD | Min–Max | Mean ± SD | Min–Max | Mean ± SD | Min–Max | ||||
Total | 1492 ± 665 | (183–4854) | 100% | 1503 ± 669 | (183–4854) | 100% | 1326 ± 583 | (410–2970) | 100% |
Beverages | 1180 ± 629 | (0–4380) | 79.1% | 1190 ± 634 | (0–4380) | 79.1% | 1040 ± 545 | (252–2497) | 78.4% |
Non alcoholic beverages | 1104 ± 607 | (0–4058) | 74.0% | 1110 ± 611 | (0–4058) | 73.8% | 1025 ± 553 | (118–2497) | 77.3% |
Alcoholic beverages | 76 ± 166 | (0–2307) | 5.1% | 80 ± 171 | (0–2307) | 5.3% | 15 ± 32 | (0–134) | 1.2% |
Foods | 312 ± 126 | (71–1013) | 20.9% | 314 ± 127 | (71–1013) | 20.9% | 286 ± 101 | (114–543) | 21.6% |
Vegetables | 102 ± 63 | (8–457) | 6.8% | 102 ± 63 | (8–457) | 6.8% | 95 ± 58 | (24–312) | 7.2% |
Cereals | 47 ± 31 | (0–190) | 3.2% | 49 ± 31 | (0–190) | 3.2% | 30 ± 15 | (6–79) | 2.3% |
Fruits | 44 ± 35 | (0–209) | 3.0% | 44 ± 35 | (0–209) | 2.9% | 49 ± 33 | (6–119) | 3.7% |
Pulses | 44 ± 33 | (0–212) | 2.9% | 44 ± 33 | (0–212) | 2.9% | 45 ± 31 | (5–146) | 3.4% |
Seasonings | 40 ± 13 | (12–104) | 2.7% | 41 ± 13 | (12–104) | 2.7% | 31 ± 13 | (12–72) | 2.4% |
Confectioneries | 14 ± 27 | (0–390) | 0.9% | 14 ± 27 | (0–390) | 0.9% | 13 ± 15 | (0–61) | 1.0% |
Nuts and seeds | 14 ± 14 | (0–116) | 0.9% | 14 ± 14 | (0–116) | 0.9% | 17 ± 14 | (0–53) | 1.3% |
Potatoes | 4 ± 4 | (0–29) | 0.3% | 4 ± 4 | (0–29) | 0.3% | 4 ± 3 | (0–10) | 0.3% |
Algae | 2 ± 2 | (0–15) | 0.1% | 2 ± 2 | (0–15) | 0.1% | 2 ± 2 | (0–5) | 0.1% |
Type | Polyphenol Intake (mg/Day) | Polyphenol Intake (%) | Cumulative Polyphenol Intake (%) | |||
---|---|---|---|---|---|---|
Mean ± SD | Min–Max | |||||
Men and women (n = 610) | ||||||
1 | Coffee | B | 645 ± 517 | (0–2613) | 43.2% | 43.2% |
2 | Green tea | B | 397 ± 351 | (0–1380) | 26.6% | 69.9% |
3 | Beer | B | 43 ± 63 | (0–513) | 2.9% | 72.7% |
4 | Red wine | B | 33 ± 152 | (0–2243) | 2.2% | 74.9% |
5 | Tomato vegetable juice | V | 28 ± 44 | (0–311) | 1.9% | 76.8% |
6 | Spinach/broccoli | V | 26 ± 18 | (0–107) | 1.7% | 78.5% |
7 | Soy sauce | S | 23 ± 7 | (8–51) | 1.6% | 80.1% |
8 | Black tea | B | 23 ± 62 | (0–432) | 1.6% | 81.6% |
9 | Buckwheat noodle | C | 22 ± 26 | (0–162) | 1.5% | 83.1% |
10 | Natto | P | 21 ± 23 | (0–142) | 1.4% | 84.5% |
11 | Tofu/fried tofu | P | 20 ± 13 | (0–77) | 1.3% | 85.9% |
12 | Oolong tea | B | 19 ± 55 | (0–468) | 1.3% | 87.2% |
13 | Onion/welsh onion | V | 17 ± 12 | (0–70) | 1.1% | 88.3% |
14 | Orange | F | 16 ± 19 | (0–121) | 1.1% | 89.4% |
15 | Miso | S | 14 ± 10 | (0–61) | 1.0% | 90.4% |
16 | Bread | C | 14 ± 9 | (0–46) | 1.0% | 91.3% |
17 | Chocolate | Co | 14 ± 27 | (0–390) | 0.9% | 92.2% |
18 | Barley tea | B | 13 ± 23 | (0–108) | 0.9% | 93.1% |
19 | Strawberry | F | 11 ± 14 | (0–111) | 0.8% | 93.9% |
20 | Nuts | N | 8 ± 11 | (0–80) | 0.6% | 94.4% |
21 | Egg plant | V | 8 ± 7 | (0–55) | 0.5% | 95.0% |
22 | Fruit juice | F | 7 ± 12 | (0–102) | 0.5% | 95.4% |
23 | Apple/banana | F | 7 ± 5 | (0–25) | 0.5% | 95.9% |
24 | Green soybean | V | 6 ± 7 | (0–52) | 0.4% | 96.3% |
25 | Sesame | N | 6 ± 7 | (0–54) | 0.4% | 96.7% |
26 | Cocoa/chocolate drink | B | 5 ± 21 | (0–186) | 0.3% | 97.0% |
27 | Potato | Po | 4 ± 4 | (0–29) | 0.3% | 97.3% |
28 | Cabbage | V | 4 ± 2 | (0–15) | 0.2% | 97.5% |
29 | Soy milk | P | 3 ± 14 | (0–162) | 0.2% | 97.7% |
30 | Udon noodle | C | 3 ± 3 | (0–21) | 0.2% | 98.0% |
31 | Japanese radish/turnip | V | 3 ± 3 | (0–23) | 0.2% | 98.2% |
32 | Prune | F | 3 ± 12 | (0–72) | 0.2% | 98.4% |
33 | Parsley/perilla | V | 3 ± 4 | (0–31) | 0.2% | 98.6% |
34 | Chinese noodle | C | 3 ± 3 | (0–22) | 0.2% | 98.7% |
35 | Curry powder | S | 2 ± 2 | (0–18) | 0.2% | 98.9% |
36 | Ginger | V | 2 ± 2 | (0–24) | 0.2% | 99.1% |
37 | Rice | C | 2 ± 1 | (0–7) | 0.1% | 99.2% |
38 | Pasta | C | 2 ± 2 | (0–24) | 0.1% | 99.3% |
39 | Other teas | B | 2 ± 8 | (0–54) | 0.1% | 99.5% |
40 | Laver | A | 2 ± 2 | (0–15) | 0.1% | 99.6% |
Men (n = 569) | ||||||
1 | Coffee | B | 652 ± 520 | (0–2613) | 43.4% | 43.4% |
2 | Green tea | B | 400 ± 354 | (0–1380) | 26.6% | 69.9% |
3 | Beer | B | 46 ± 64 | (0–513) | 3.0% | 73.0% |
4 | Red wine | B | 34 ± 157 | (0–2243) | 2.3% | 75.3% |
5 | Tomato vegetable juice | V | 29 ± 45 | (0–311) | 1.9% | 77.2% |
6 | Spinach/broccoli | V | 26 ± 18 | (0–107) | 1.7% | 78.9% |
7 | Soy sauce | S | 24 ± 7 | (10–51) | 1.6% | 80.4% |
8 | Buckwheat noodle | C | 23 ± 27 | (0–162) | 1.6% | 82.0% |
9 | Natto | P | 21 ± 23 | (0–142) | 1.4% | 83.4% |
10 | Black tea | B | 20 ± 56 | (0–432) | 1.4% | 84.7% |
11 | Tofu/fried tofu | P | 20 ± 13 | (0–75) | 1.3% | 86.1% |
12 | Oolong tea | B | 19 ± 54 | (0–468) | 1.3% | 87.3% |
13 | Onion/welsh onion | V | 17 ± 12 | (0–70) | 1.1% | 88.5% |
14 | Orange | F | 16 ± 19 | (0–121) | 1.1% | 89.6% |
15 | Miso | S | 15 ± 10 | (0–61) | 1.0% | 90.5% |
16 | Bread | C | 14 ± 9 | (0–46) | 1.0% | 91.5% |
17 | Chocolate | Co | 14 ± 27 | (0–390) | 0.9% | 92.4% |
18 | Barley tea | B | 13 ± 23 | (0–108) | 0.9% | 93.3% |
19 | Strawberry | F | 11 ± 14 | (0–111) | 0.7% | 94.0% |
20 | Nuts | N | 8 ± 11 | (0–80) | 0.5% | 94.5% |
21 | Egg plant | V | 8 ± 7 | (0–55) | 0.5% | 95.1% |
22 | Fruit juice | F | 7 ± 12 | (0–102) | 0.5% | 95.5% |
23 | Apple/banana | F | 7 ± 5 | (0–25) | 0.5% | 95.9% |
24 | Green soybean | V | 6 ± 7 | (0–52) | 0.4% | 96.4% |
25 | Sesame | N | 5 ± 6 | (0–54) | 0.4% | 96.7% |
26 | Cabbage | V | 4 ± 4 | (0–29) | 0.3% | 97.0% |
27 | Cocoa/chocolate drink | B | 4 ± 19 | (0–186) | 0.3% | 97.3% |
28 | Potato | Po | 4 ± 2 | (0–15) | 0.2% | 97.5% |
29 | Udon noodle | C | 3 ± 3 | (0–21) | 0.2% | 97.8% |
30 | Japanese radish/turnip | V | 3 ± 3 | (0–23) | 0.2% | 98.0% |
31 | Soy milk | P | 3 ± 14 | (0–162) | 0.2% | 98.2% |
32 | Prune | F | 3 ± 12 | (0–72) | 0.2% | 98.4% |
33 | Chinese noodle | C | 3 ± 3 | (0–22) | 0.2% | 98.6% |
34 | Parsley/perilla | V | 3 ± 4 | (0–31) | 0.2% | 98.8% |
35 | Curry powder | S | 2 ± 2 | (0–18) | 0.2% | 98.9% |
36 | Ginger | V | 2 ± 2 | (0–24) | 0.2% | 99.1% |
37 | Rice | C | 2 ± 1 | (0–7) | 0.2% | 99.2% |
38 | Pasta | C | 2 ± 2 | (0–24) | 0.1% | 99.4% |
39 | Laver | A | 2 ± 2 | (0–15) | 0.1% | 99.5% |
40 | Other teas | B | 2 ± 7 | (0–54) | 0.1% | 99.6% |
Women (n = 41) | ||||||
1 | Coffee | B | 549 ± 464 | (0–2250) | 41.4% | 41.4% |
2 | Green tea | B | 359 ± 319 | (0–1380) | 27.1% | 68.4% |
3 | Black tea | B | 61 ± 112 | (0–432) | 4.6% | 73.0% |
4 | Spinach/broccoli | V | 25 ± 18 | (3–85) | 1.9% | 75.0% |
5 | Tomato vegetable juice | V | 23 ± 38 | (0–104) | 1.7% | 76.7% |
6 | Tofu/fried tofu | P | 22 ± 13 | (2–77) | 1.7% | 78.3% |
7 | Oolong tea | B | 21 ± 63 | (0–263) | 1.6% | 79.9% |
8 | Barley tea | B | 21 ± 27 | (0–88) | 1.6% | 81.5% |
9 | Orange | F | 17 ± 16 | (0–53) | 1.3% | 82.7% |
10 | Soy sauce | S | 17 ± 5 | (8–28) | 1.3% | 84.0% |
11 | Natto | P | 16 ± 19 | (0–62) | 1.2% | 85.2% |
12 | Onion/welsh onion | V | 14 ± 11 | (2–61) | 1.1% | 86.3% |
13 | Bread | C | 13 ± 7 | (0–32) | 1.0% | 87.3% |
14 | Miso | S | 13 ± 11 | (0–53) | 1.0% | 88.3% |
15 | Chocolate | Co | 13 ± 15 | (0–61) | 1.0% | 89.2% |
16 | Red wine | B | 12 ± 29 | (0–123) | 0.9% | 90.2% |
17 | Strawberry | F | 12 ± 13 | (1–54) | 0.9% | 91.0% |
18 | Egg plant | V | 11 ± 12 | (0–55) | 0.8% | 91.8% |
19 | Buckwheat noodle | C | 10 ± 12 | (0–50) | 0.8% | 92.6% |
20 | Nuts | N | 9 ± 11 | (0–40) | 0.7% | 93.3% |
21 | Fruit juice | F | 9 ± 16 | (0–51) | 0.7% | 94.0% |
22 | Cocoa/chocolate drink | B | 9 ± 33 | (0–186) | 0.7% | 94.7% |
23 | Apple/banana | F | 8 ± 5 | (1–22) | 0.6% | 95.3% |
24 | Sesame | N | 8 ± 8 | (0–36) | 0.6% | 95.9% |
25 | Soy milk | P | 6 ± 15 | (0–54) | 0.5% | 96.4% |
26 | Other teas | B | 6 ± 12 | (0–36) | 0.4% | 96.8% |
27 | Green soybean | V | 5 ± 5 | (0–17) | 0.4% | 97.2% |
28 | Cabbage | V | 4 ± 3 | (0–10) | 0.3% | 97.5% |
29 | Parsley/perilla | V | 4 ± 6 | (0–31) | 0.3% | 97.8% |
30 | Beer | B | 3 ± 9 | (0–46) | 0.3% | 98.1% |
31 | Potato | Po | 3 ± 2 | (0–11) | 0.2% | 98.3% |
32 | Ginger | V | 3 ± 2 | (0–8) | 0.2% | 98.5% |
33 | Japanese radish/turnip | V | 2 ± 2 | (0–10) | 0.2% | 98.7% |
34 | Prune | F | 2 ± 11 | (0–72) | 0.2% | 98.8% |
35 | Curry powder | S | 2 ± 1 | (0–3) | 0.2% | 99.0% |
36 | Udon noodle | C | 2 ± 2 | (0–9) | 0.1% | 99.1% |
37 | Laver | A | 2 ± 2 | (0–5) | 0.1% | 99.3% |
38 | Pasta | C | 2 ± 2 | (0–15) | 0.1% | 99.4% |
39 | Rice | C | 2 ± 1 | (0–4) | 0.1% | 99.5% |
40 | Chinese noodle | C | 1 ± 1 | (0–7) | 0.1% | 99.6% |
3.3. Association between Polyphenol Intake and Micronutrient Intake
Nutrients | r |
---|---|
Energy | 0.317 |
Niacin * | 0.266 |
Magnesium * | 0.245 |
Potassium * | 0.223 |
Manganese * | 0.187 |
Folate * | 0.182 |
Vitamin C * | 0.180 |
Iron * | 0.156 |
Riboflavin * | 0.150 |
Copper * | 0.126 |
Fiber * | 0.123 |
β-Carotene equivalent * | 0.118 |
Vitamin K * | 0.117 |
Phosphorus * | 0.117 |
α-Tocopherol * | 0.107 |
Vitamin B6 * | 0.106 |
Vitamin B12 * | 0.106 |
Pantothenic acid * | 0.104 |
Vitamin A (retinol equivalent) * | 0.097 |
Calcium * | 0.087 |
Thiamin * | 0.085 |
Zinc * | 0.078 |
Vitamin D * | 0.060 |
Retinol * | 0.050 |
Sodium * | 0.012 |
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Taguchi, C.; Fukushima, Y.; Kishimoto, Y.; Suzuki-Sugihara, N.; Saita, E.; Takahashi, Y.; Kondo, K. Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese. Nutrients 2015, 7, 10269-10281. https://doi.org/10.3390/nu7125530
Taguchi C, Fukushima Y, Kishimoto Y, Suzuki-Sugihara N, Saita E, Takahashi Y, Kondo K. Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese. Nutrients. 2015; 7(12):10269-10281. https://doi.org/10.3390/nu7125530
Chicago/Turabian StyleTaguchi, Chie, Yoichi Fukushima, Yoshimi Kishimoto, Norie Suzuki-Sugihara, Emi Saita, Yoshinari Takahashi, and Kazuo Kondo. 2015. "Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese" Nutrients 7, no. 12: 10269-10281. https://doi.org/10.3390/nu7125530