Abstract
Dietary polyphenol intake is associated with improvement of metabolic disturbances. The aims of the present study are to describe dietary polyphenol intake in a population with metabolic syndrome (MetS) and to examine the association between polyphenol intake and the components of MetS. This cross-sectional analysis involved 6633 men and women included in the PREDIMED (PREvención con DIeta MEDiterranea-Plus) study. The polyphenol content of foods was estimated from the Phenol-Explorer 3.6 database. The mean of total polyphenol intake was 846 ± 318 mg/day. Except for stilbenes, women had higher polyphenol intake than men. Total polyphenol intake was higher in older participants (>70 years of age) compared to their younger counterparts. Participants with body mass index (BMI) >35 kg/m2 reported lower total polyphenol, flavonoid, and stilbene intake than those with lower BMI. Total polyphenol intake was not associated with a better profile concerning MetS components, except for high-density lipoprotein cholesterol (HDL-c), although stilbenes, lignans, and other polyphenols showed an inverse association with blood pressure, fasting plasma glucose, and triglycerides. A direct association with HDL-c was found for all subclasses except lignans and phenolic acids. To conclude, in participants with MetS, higher intake of several polyphenol subclasses was associated with a better profile of MetS components, especially HDL-c.
Highlights
Polyphenols are plant-derived molecules characterized by the presence of one or more aromatic rings and attached hydroxyl groups [1]
The present study was conducted on 6633 participants from the PREDIMED-Plus study
We observed an inverse trend in the relationship between polyphenol intake and body mass index (BMI) (p = 0.02), whereas this trend was direct for waist circumference (p = 0.01) and body weight (p < 0.001)
Summary
Polyphenols are plant-derived molecules characterized by the presence of one or more aromatic rings and attached hydroxyl groups [1]. They are classified into five subclasses according to their chemical structure, including flavonoids and nonflavonoids subclasses defined as phenolic acids, stilbenes, lignans, and other polyphenols. These bioactive compounds are responsible for some health and sensory properties of foods, such as bitterness, astringency, and antioxidant capacity. The intake of phenolic compounds and their food sources is highly variable and depends on dietary patterns, sex, socioeconomic factors, and the native foods of each region [2]. It has been suggested that phenolic compounds are partly responsible for the beneficial effects attributed to the MedDiet [3]
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