Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-22T03:07:56.391Z Has data issue: false hasContentIssue false
  • English
  • Français

Intake of alkylresorcinols from wheat and rye in the United Kingdom and Sweden

Published online by Cambridge University Press:  08 March 2007

Alastair B. Ross ,
Wulf Becker ,
Yan Chen ,
Afaf Kamal-Eldin  and
Per Åman
Alastair B. Ross*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden Department of Bioanalytical Science, Nestlé Research Center, 1000 Lausanne 26, Switzerland
Wulf Becker
Affiliation:
Swedish National Food Administration, Uppsala, Sweden
Yan Chen
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
Afaf Kamal-Eldin
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
Per Åman
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
*
*Corresponding author: Alastair B. Ross, fax +41 21 785 94 86, email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Alkylresorcinols, phenolic lipids present in high amounts in whole-grain wheat and rye but not present in appreciable amounts in other foods, are candidates as biomarkers of whole-grain intake from these cereals. We estimated the intake of alkylresorcinols in Sweden and the UK using two different methods: food supply data (FSD); food consumption data (FCD; based on individual and household survey data). The average per capita intake of alkylresorcinols in Sweden was 17·5 mg/d v(FSD) and 22·9 (sd 16·6) mg/d (FCD), while in the UK it was 11·9 mg/d (FSD) and 11·8 (sd 18·62) mg/d (FCD). Ninety-six per cent of all Swedes consumed some alkylresorcinols, compared with 50 % of British people surveyed. Both women and men over the age of 40 years had a higher alkylresorcinol intake than younger people. The average results from the two methods were similar, but the FCD data provided more detail about the range of alkylresorcinol intake, and indicate that because the intake of alkylresorcinols varies so widely, they may be good markers of diets rich or poor in whole-grain wheat/rye products.

Keywords

AlkylresorcinolWhole grainsFood supplyDietary intakeSwedenUnited Kingdom
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 4 , October 2005 , pp. 496 - 499
Copyright
Copyright © The Nutrition Society 2005

References

Anon. (2003) The UK flour milling industry 2003. http://www.nabim.co.uk/images/pdf/F & F 2004.pdfGoogle Scholar
Becker, W & Pearson, M (2002) Dietary habits and nutrient intake in Sweden (in Swedish). http://www.slv.se/upload/dokument/Rapporter/Mat_och_nutrition/riksmat.pdfGoogle Scholar
Bingham, SA, Luben, R, Welch, A, Wareham, N, Khaw, KT & Day, N (2003) Are imprecise methods obscuring a relation between fat and breast cancer? Lancet 362, 212–214.CrossRefGoogle ScholarPubMed
Chen, Y, Ross, AB, Åman, P, Kamal-Eldin, A (2004) Alkylresorcinols as markers of whole grain wheat and rye in cereal products. J Agric Food Chem 52, 8242–8246.CrossRefGoogle ScholarPubMed
Kantor, LS, Variyam, JN, Allshouse, JE, Putnam, JJ & Lin, B-H (2001) Choose a variety of grains daily, especially whole grains: a challenge for consumers. J Nutr 131, 473S–486S.CrossRefGoogle ScholarPubMed
Kozubek, A & Tyman, JHP (1999) Resorcinolic lipids, the natural non-isoprenoid phenolic amphiphiles and their biological activity. Chem Rev 99, 1–25.CrossRefGoogle ScholarPubMed
Lang, R, Thane, CW, Bolton-Smith, C & Jebb, SA (2003) Consumption of whole-grain foods by British adults: findings from further analysis of two national dietary surveys. Public Health Nutr 6, 479–484.CrossRefGoogle ScholarPubMed
Linko, A-M & Adlercreutz, H (2005) Whole-grain rye and wheat alkylresorcinols are incorporated into human erythrocyte membranes. Br J Nutr 93, 11–13.CrossRefGoogle ScholarPubMed
Linko, A-M, Juntunen, KS, Mykkänen, HM & Adlercreutz, H (2005) Whole-grain rye bread consumption by women correlates with plasma alkylresorcinols and increases their concentration compared with low-fiber wheat bread. J Nutr 135, 580–583.CrossRefGoogle ScholarPubMed
Linko, A-M, Parikka, K, Wähälä, K & Adlercreutz, H (2002) Gas chromatographic–mass spectrometric method for the determination of alkylresorcinols in human plasma. Anal Biochem 308, 307–313.CrossRefGoogle ScholarPubMed
Ministry of Agriculture, Fisheries and Food & Office for National Statistics (2001) National Food Survey, 1999, 2nd ed. Colchester, Essex: UK, Data Archive.Google Scholar
Prättälä, R, Helasoja, V & Mykkänen, H (2001) The consumption of rye bread and white bread as dimensions of health lifestyles in Finland. Public Health Nutr 4, 813–819.CrossRefGoogle ScholarPubMed
Ross, AB, Åman, P & Kamal-Eldin, A (2004 a) Dietary alkylresorcinols: absorption, bioactivities, and possible use as biomarkers of whole-grain wheat- and rye-rich foods. Nutr Rev 62, 81–95.CrossRefGoogle ScholarPubMed
Ross, AB, Åman, P & Kamal-Eldin, A (2004 b) Identification of cereal alkylresorcinol metabolites in human urine – potential biomarkers of wholegrain wheat and rye intake. J Chrom B 809, 125–130.CrossRefGoogle ScholarPubMed
Ross, AB, Chen, Y, Frank, J, Swanson, JE, Parker, RS, Kozubek, A, Lundh, T, Vessby, B, Åman, P & Kamal-Eldin, A (2004 c) Cereal alkylresorcinols elevate γ-tocopherol levels in rats and inhibit γ-tocopherol metabolism in vitro. J Nutr 134, 506–510.Google ScholarPubMed
Ross, AB, Kamal-Eldin, A, Jung, C, Shepherd, MJ & Åman, P (2001) Gas chromatographic analysis of alkylresorcinols in rye (Secale cereale L) grains. J Sci Food Agric 81, 1405–1411.CrossRefGoogle Scholar
Ross, AB, Kamal-Eldin, A, Lundin, EA, Zhang, J-X, Hallmans, G & Åman, P (2003 a) Cereal alkylresorcinols are absorbed by humans. J Nutr 133, 2222–2224.CrossRefGoogle ScholarPubMed
Ross, AB, Shepherd, MJ, Bach, Knudsen KE et al. , (2003 b) Absorption of dietary alkylresorcinols in ileal-cannulated pigs and rats. Br J Nutr 90, 787–794.CrossRefGoogle Scholar
Ross, AB, Shepherd, MJ, Schüpphaus, M, Sinclair, V, Alfaro, B, Kamal-Eldin, A & Åman, P (2003 c) Alkylresorcinols in cereals and cereal products. J Agric Food Chem 51, 4111–4118.CrossRefGoogle ScholarPubMed
Slavin, J (2004) Whole grains and human health. Nutr Res Rev 17, 99–110.CrossRefGoogle ScholarPubMed
Slavin, JL, Jacobs, D, Marquart, L & Wiemer, K (2001) The role of whole grains in disease prevention. J Am Diet Assoc 101, 780–785.CrossRefGoogle ScholarPubMed
Smith, AT, Kuznesof, S, Richardson, DP & Seal, CJ (2003) Behavioural, attitudinal and dietary responses to the consumption of wholegrain foods. Proc Nutr Soc 62, 455–467.CrossRefGoogle Scholar