Abstract
Background
Polyphenols are a class of phytochemicals that have antioxidant, anti-inflammatory,
anticancer, and antiviral properties. Previous research suggests that dietary polyphenol
intake is protective against major chronic diseases. To our knowledge, no data on
polyphenol intake for the US adult population are available.
Objective
This study explored usual dietary polyphenol intake among US adults in 2013-2016 and
examined trends in intake during 2007-2016 by demographic characteristics, and identified
major dietary sources of polyphenols.
Design
The National Health and Nutrition Examination Survey is a series of cross-sectional
surveys representative of the civilian noninstitutionalized US population.
Participants/setting
This study included 9,773 adults aged 20 years and older.
Main outcome measures
Dietary and supplement data were obtained from two 24-hour dietary recalls. Polyphenol
intake was estimated using the Phenol Explorer Database and adjusted for total energy
intake.
Statistical analysis performed
Usual intake was estimated both overall and by demographic characteristics using the
National Cancer Institute method. Trends in intake on a given day over 10 years were
evaluated using regression analysis. The complex survey design was incorporated in
all analyses.
Results
In 2013-2016, the usual intake of dietary polyphenols was a mean (standard error)
of 884.1 (20.4) mg per 1,000 kcal/d. Polyphenol intake was higher in adults 40 years
and older, women, non-Hispanic White adults, and college graduates. During 2007-2016,
the mean daily polyphenol intake did not change significantly over time for overall
and demographic groups. Main polyphenol classes consumed were phenolic acids (mean
[standard error] of 1,005.6 [34.3] mg/d) and flavonoids (mean [standard error] of
379.1 [10.7] mg/d). Foods and beverages contributed 99.8% of polyphenol intake, with
coffee (39.6%), beans (9.8%), and tea (7.6%) as major dietary contributors.
Conclusion
Findings from this study suggest that polyphenol intake is consistent with the low
intake of fruits, vegetables, and whole grains in the US population, and provide more
evidence of the need for increased consumption of these food groups.
Keywords
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Biography
Q. Huang is a PhD candidate and research associate, Department of Epidemiology and Department of Exercise and Nutrition Sciences; Milken Institute School of Public Health, The George Washington University, Washington, DC.
Biography
B. H. Braffett is an associate research professor, Department of Epidemiology, Milken Institute School of Public Health, The George Washington University, Washington, DC.
Biography
H. A. Young is a professor and vice chair, Department of Epidemiology, Milken Institute School of Public Health, The George Washington University, Washington, DC.
Biography
C. L. Ogden is an adjunct professor, Department of Epidemiology; and Milken Institute School of Public Health, The George Washington University, Washington, DC.
Biography
S. J. Simmens is a research professor, Department of Biostatistics and Bioinformatics; all at the Milken Institute School of Public Health, The George Washington University, Washington, DC.
Article info
Publication history
Published online: August 15, 2020
Accepted:
June 9,
2020
Received:
February 21,
2020
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT There is no funding to disclose.
AUTHOR CONTRIBUTIONS Q. Huang designed the research, analyzed data, and drafted the manuscript, with supervision by C. L. Ogden, B. H. Braffett, S. J. Simmens, and H. A. Young. C. L. Ogden, B. H. Braffett, S. J. Simmens, and H. A. Young provided critical revisions to the manuscript. Q. Huang worked on revisions to the manuscript and wrote the final draft. Q. Huang had primary responsibility for final content. All authors read and approved the final manuscript.
Identification
Copyright
© 2020 by the Academy of Nutrition and Dietetics.
