Polyphenol contents in meal recommendations from the Brazilian dietary guidelines

Abstract

Research has demonstrated that consuming polyphenols is linked to a lower risk of non-communicable chronic diseases. The objective of this study was to quantify the polyphenol content in the meal recommendations provided by the Food Guide for the Brazilian Population (2014). This quantitative and descriptive analysis was conducted on the data from photographic documentation in the national food guide, focusing on the food items, their preparation methods, and the suggested quantities for breakfast, lunch, and dinner. The polyphenol contents of the foods and meals were estimated using the Phenol-Explorer database, which allowed determining the contribution of foods and polyphenol classes to the total polyphenol content. The mean total polyphenol content for breakfast patterns was found to be 242.67 ± 161.09 mg, with coffee being the primary contributor to this amount. Phenolic acids were the most significant contributors, accounting for ≥95% of the total. For lunch and dinner patterns, the average polyphenol contents were 311.97 ± 208.15 mg and 337.14 ± 220.17 mg, respectively. Contrary to breakfast, flavonoids emerged as the predominant class in these meals (p < 0.005), with legumes making a notable contribution to the total polyphenol content in both lunch and dinner. No significant difference was observed between the polyphenol contents of the different breakfast, lunch, and dinner patterns (p = 0.71). Therefore, the inclusion of different meals throughout the day is important for the intake of different polyphenol classes. Staple items in the national diet, particularly coffee and beans, were identified as key contributors to the polyphenol content in the meals suggested by the national food guide. Furthermore, in natura and minimally processed foods are highlighted as significant sources of polyphenols in the Brazilian diet.