Abstract
BackgroundWithin- and between-person variation in nutrient intake is well established, but little is known about variability in dietary flavonoid intake, including the effect of seasonality.MethodsWithin- and between-individual variability of flavonoid intake, and intake of flavonoid subclasses was examined in older adults (n = 79; mean age 70.1 y (range: 60y-80y)), using three separate 4-day weighed food records (WFR) collected approximately 4 months apart. The effects of seasonality were also examined. Mixed-effects linear regression models were used to estimate within- and between-individual variance components for flavonoids and subclasses. The number of days of dietary assessment required for a high level of hypothetical accuracy was calculated from variance ratios.ResultsWithin- and between-individual variability was high for flavonoid intake, and intake of flavonoid subclasses, with variance ratios > 1. It was calculated that six days of WFR data are required for total flavonoid intake, and between 6 and 10 days was required for flavonoid subclasses. There was no effect of seasonality for total flavonoid intake or intake of flavonoid subclasses, with the exception that flavan-3-ol and flavanone intakes which were relatively low in summer, and in summer and winter, respectively.ConclusionWhile the effects of seasonality on total flavonoid intake may be small, within- and between-individual variation associated with flavonoid intake assessment appears to be substantial across 12 days of WFR data in older adults. It is recommended that a minimum of 6 days of weighed food records are collected to minimise the impact of within- and between-individual variability on total flavonoid intake assessments in this population.
Highlights
Flavonoids are a large group of naturally occurring plant-based compounds that are commonly consumed through a diet rich in fruit, vegetables, tea, wine and soy-based foods [1]
The weighed food records (WFR) data were collected in the sub-sample for the purpose of validating a Food Frequency Questionnaire (FFQ) administered in the full population group [47], and the sample size was selected based on validation for energy intake
Betweenindividual variation was greater than within-individual variation for total flavonoids and all subclasses, resulting in a variance ratio of more than 1
Summary
Flavonoids are a large group of naturally occurring plant-based compounds that are commonly consumed through a diet rich in fruit, vegetables, tea, wine and soy-based foods [1]. Flavonoids are abundant, wide-spanning and diverse in the human diet, and their quantity in foods is heavily influenced by a food’s growth and processing conditions [11]. For these reasons, estimations of dietary flavonoid intake need to take into account their complexity and. A recent review reported a wide range for mean total flavonoid intakes of between 209 to 1017 mg/d (mean 435 mg/d) in Australian, European, and US adult populations [12] This variability may relate to true differences in dietary patterns, such as differences in the food supply and cultural eating patterns between countries [18, 19]. Within- and between-person variation in nutrient intake is well established, but little is known about variability in dietary flavonoid intake, including the effect of seasonality
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