Location: Food Surveys Research Group
Title: Dietary Intake and Sources of Flavonoids by Adults in the U.S.: What We Eat in America, NHANES 2017-2018Author
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Submitted to: Worldwide Web Site: Food Surveys Research Group
Publication Type: Research Technical Update Publication Acceptance Date: 10/2/2023 Publication Date: 10/3/2023 Citation: Sebastian, R.S., Goldman, J.D., Moshfegh, A.J. 2023. Dietary Intake and Sources of Flavonoids by Adults in the U.S.: What We Eat In America, NHANES 2017-2018. Worldwide Web Site: Food Surveys Research Group. Available: https://www.ars.usda.gov/Services/docs.htm?docid=19476. Interpretive Summary: Flavonoids are compounds found exclusively in plants that have potential health benefits. Information about intake of flavonoids and the foods that contribute to that intake in the U.S. diet is needed. We used nationwide survey data collected in 2017-2018 to study flavonoid intake and dietary sources by adults aged 20 years and over. We found that nearly all (99%) of adults consume foods containing flavonoids on the survey day. However, intakes are very low for most. Median flavonoid intake did not differ by gender, but it was higher among non-Hispanic Asian adults relative to those in other race/ethnic groups and among adults in the highest category of family income relative to those with lower incomes. Flavonoids are highly concentrated in certain foods, and the top dietary sources of flavonoid classes reflect that fact. Tea is among the top contributors to total flavonoids and several flavonoid classes, most notably, flavan-3-ols. Other food groups that are high contributors to specific flavonoid classes are mixed dishes (flavonols and flavones); berries and grapes (anthocyanidins); oranges and orange juice (flavanones); and soy products (isoflavones). Results from this report can inform dietitians, nutritionists, and consumers about flavonoid intake and food sources that can boost their/their clients’ intake of these health-promoting compounds. Technical Abstract: National dietary guidance encourages intake of fruits and vegetables in part due to their potential health-promoting effects. Flavonoids, a large family of polyphenolic compounds found exclusively in plants, may play a role in conferring these benefits. However, information concerning intake and dietary sources on a national level is limited. The objectives of this study were to describe flavonoid intake and top food group contributors to flavonoids among U.S. adults. One day of dietary intake from 4,742 individuals (2,307 males and 2,435 females) age 20 years and over participating in What We Eat in America, NHANES 2017-2018 was analyzed. Intake of flavonoids, total and class, were calculated using the 2017-2018 versions of the Database of Flavonoid Values for USDA Food Codes and USDA’s Food and Nutrient Database for Dietary Studies. Median intakes by selected demographic variables were compared using the quantile test developed for complex survey designs. The What We Eat in America Food Categories provided the basis for identifying dietary contributors to total flavonoids and flavonoid classes. On any given day in 2017-2018, 99% of adults consume flavonoids, though intakes are very low for most. Median intake of total flavonoids does not vary by gender, but it does vary by race/ethnicity and family income. Non-Hispanic Asian adults have higher median intakes than all other race/ethnic groups, and adults in the highest category of family income have higher median intakes than those with lower incomes. Tea is a top contributor of the flavonoid classes flavan-3-ols, flavonols, and flavones. Mixed dishes also account for a substantial percentage of flavonol and flavone intake. Top contributors to other flavonoid classes are berries and grapes (anthocyanidins); oranges and orange juice (flavanones); and soy products (isoflavones). This report provides population-level estimates of flavonoids and their dietary sources that can inform further research into associations between intake of flavonoids/flavonoid-rich foods and health. |
