000126876 001__ 126876
000126876 005__ 20241125101156.0
000126876 0247_ $$2doi$$a10.1016/j.clnu.2023.05.020
000126876 0248_ $$2sideral$$a134150
000126876 037__ $$aART-2023-134150
000126876 041__ $$aeng
000126876 100__ $$aMérida, Diana María
000126876 245__ $$aPolyphenol intake and mortality: A nationwide cohort study in the adult population of Spain
000126876 260__ $$c2023
000126876 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126876 5203_ $$aBackground and aims
Polyphenols are secondary metabolites present in small quantities in plant-based food and beverages, with antioxidant and anti-inflammatory properties. Main groups of polyphenols include flavonoids, phenolic acids, stilbenes, and lignans, but their association with mortality has barely been examined. We aimed to assess the association between the intake of 23 polyphenol subgroups and all-cause, cardiovascular, and cancer mortality in a representative sample of the Spanish adult population.
Methods
Population-based cohort study conducted with 12,161 individuals aged 18+ recruited in 2008–2010 and followed-up during a mean of 12.5 years. At baseline, food consumption was obtained with a validated dietary history, and the Phenol-Explorer database was used to estimate polyphenol intake. Associations were examined using Cox regression adjusted for main confounders.
Results
During follow-up, 967 all-cause deaths occurred, 219 were cardiovascular, and 277 cancer. Comparing extreme categories of consumption, hazard ratios (95% CI) of total mortality for subgroups were: dihydroflavonols 0.85 (0.72–1.00; p-trend:0.046); flavonols 0.79 (0.63–0.97; p-trend:0.04); methoxyphenols 0.75 (0.59–0.94; p-trend:0.021); tyrosols 0.80 (0.65–0.98; p-trend:0.044); alkylmethoxyphenols 0.74 (0.59–0.93; p-trend:0.007); hydroxycinnamic acids 0.79 (0.64–0.98; p-trend:0.014); and hydroxyphenilacetic acids 0.82 (0.67–0.99; p-trend:0.064). For cardiovascular mortality, hazard ratios were: methoxyphenols 0.58 (0.38–0.89; p-trend:0.010); alkylmethoxyphenols 0.59 (0.39–0.90; p-trend:0.011); hydroxycinnamic acids 0.63 (0.42–0.94; p-trend:0.020); and hydroxyphenilacetic acids 0.69 (0.48–0.99; p-trend:0.044), when comparing extreme tertiles of consumption. No statistically significant associations were observed for cancer. The main food sources for these polyphenol subgroups were red wine, leafy green vegetables, olive oil, green olives, and coffee (the latter being the major contributor of methoxyphenols, alkylmethoxyphenols, and hydroxycinnamic acids).
Conclusions
In the Spanish adult population, intake of specific polyphenol subgroups was prospectively associated with a 20% lower all-cause mortality risk. This decrease was mainly due to a 40% lower cardiovascular mortality risk over time.
000126876 536__ $$9info:eu-repo/grantAgreement/ES/FIS/PI17-1709$$9info:eu-repo/grantAgreement/ES/FIS/PI20-144
000126876 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000126876 590__ $$a6.6$$b2023
000126876 592__ $$a1.893$$b2023
000126876 591__ $$aNUTRITION & DIETETICS$$b10 / 114 = 0.088$$c2023$$dQ1$$eT1
000126876 593__ $$aNutrition and Dietetics$$c2023$$dQ1
000126876 593__ $$aCritical Care and Intensive Care Medicine$$c2023$$dQ1
000126876 594__ $$a14.1$$b2023
000126876 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126876 700__ $$aVitelli-Storelli, Facundo
000126876 700__ $$0(orcid)0000-0003-0604-5042$$aMoreno-Franco, Belén$$uUniversidad de Zaragoza
000126876 700__ $$aRodríguez-Ayala, Montserrat
000126876 700__ $$aLópez-García, Esther
000126876 700__ $$aBanegas, José R.
000126876 700__ $$aRodríguez-Artalejo, Fernando
000126876 700__ $$aGuallar-Castillón, Pilar
000126876 7102_ $$11011$$2615$$aUniversidad de Zaragoza$$bDpto. Microb.Ped.Radio.Sal.Pú.$$cÁrea Medic.Prevent.Salud Públ.
000126876 773__ $$g42, 7 (2023), 1076-1085$$pClin. nutr.$$tClinical Nutrition$$x0261-5614
000126876 8564_ $$s299714$$uhttps://zaguan.unizar.es/record/126876/files/texto_completo.pdf$$yVersión publicada
000126876 8564_ $$s2442566$$uhttps://zaguan.unizar.es/record/126876/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126876 909CO $$ooai:zaguan.unizar.es:126876$$particulos$$pdriver
000126876 951__ $$a2024-11-22-12:09:24
000126876 980__ $$aARTICLE