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Phyto-oestrogen database of foods and average intake in Finland

Published online by Cambridge University Press:  26 October 2011

Liisa M. Valsta ,
Annamari Kilkkinen ,
Witold Mazur ,
Tarja Nurmi ,
Anna-Maija Lampi ,
Marja-Leena Ovaskainen ,
Tommi Korhonen ,
Herman Adlercreutz  and
Pirjo Pietinen
Liisa M. Valsta*
Affiliation:
National Public Health Institute (KTL), Department of Epidemiology and Health Promotion, Nutrition Unit, Mannerheimintie 166, FIN-00300 Helsinki, Finland
Annamari Kilkkinen
Affiliation:
National Public Health Institute (KTL), Department of Epidemiology and Health Promotion, Nutrition Unit, Mannerheimintie 166, FIN-00300 Helsinki, Finland
Witold Mazur
Affiliation:
Folkhälsan Research Center, Institute for Preventive Medicine, Nutrition, and Cancer, Mannerheimintie 97, FIN-00280 Helsinki, Finland Peijas Hospital, Sairaalakatu 1, FIN-01400 Vantaa, Finland
Tarja Nurmi
Affiliation:
Folkhälsan Research Center, Institute for Preventive Medicine, Nutrition, and Cancer, Mannerheimintie 97, FIN-00280 Helsinki, Finland University of Kuopio, Research Institute of Public Health, Harjulantie 18, FIN-70210 Kuopio, Finland
Anna-Maija Lampi
Affiliation:
University of Helsinki, Department of Applied Chemistry and Microbiology/Food Chemistry, PO Box 27, FIN-00014 University of Helsinki, Helsinki, Finland
Marja-Leena Ovaskainen
Affiliation:
National Public Health Institute (KTL), Department of Epidemiology and Health Promotion, Nutrition Unit, Mannerheimintie 166, FIN-00300 Helsinki, Finland
Tommi Korhonen
Affiliation:
National Public Health Institute (KTL), Department of Epidemiology and Health Promotion, Nutrition Unit, Mannerheimintie 166, FIN-00300 Helsinki, Finland
Herman Adlercreutz
Affiliation:
Folkhälsan Research Center, Institute for Preventive Medicine, Nutrition, and Cancer, Mannerheimintie 97, FIN-00280 Helsinki, Finland University of Helsinki, Division of Clinical Chemistry, PO Box 22, FIN-00014 University of Helsinki, Helsinki, Finland
Pirjo Pietinen
Affiliation:
National Public Health Institute (KTL), Department of Epidemiology and Health Promotion, Nutrition Unit, Mannerheimintie 166, FIN-00300 Helsinki, Finland
*
*Corresponding author: Dr L. M. Valsta, fax +358 9 47448591, email liisa.valsta@ktl.fi
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Information on phyto-oestrogen intake in various populations has been scanty until now, primarily because data on the content of these compounds in foods were lacking. We report here on expansion of the Finnish National Food Composition Database (Fineli®) with values for the plant lignans matairesinol and secoisolariciresinol and the isoflavones daidzein and genistein. The values, expressed as aglycones, were based on food analyses (mainly GC–MS) or imputed from analytical data for 180 foods for lignans and 160 foods for isoflavones; additionally, over 1000 values were derived from the recipe database of Fineli. Average intake of these phyto-oestrogens was calculated using food consumption data of the National Dietary Survey FINDIET 1997, which was carried out in a random sample of the adult population in five areas in Finland. The dietary data were collected by 24 h recall (n=2862). The mean lignan intake was 434 (standard deviation (SD) 1575) μg/d and the mean isoflavone intake was 788 (SD 673) μg/d. Women had a higher lignan density (μg lignans/MJ) in their diet than men (P<0·05). Men had a higher mean daily isoflavone intake, 902 (SD 368) μg, than women, 668 (SD 963) μg (P<0·05). The sources of lignans were many: seeds, cereals, fruit, berries and vegetables. The main sources of isoflavones appeared to be processed meat products/sausages containing soya as an ingredient, and legumes as such. The average intake of lignans and isoflavones in Finland seems to be low, but intake varies throughout the population.

Keywords

Oestrogen-like compoundsLignans and isoflavonesFood compositionDiet in Finland
Type
Research Article
Information
British Journal of Nutrition , Volume 89 , Issue S1: Effects of Phyto-oestrogens on Bone Health: the VENUS Concerted Action , June 2003 , pp. S31 - S38
Copyright
Copyright © The Nutrition Society 2003

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