Abstract
The extended abstracts in this report are based on presentations from the 12th Special Conference on Functional Foods for Health Promotion, cosponsored by the North American branch of the International Life Sciences Institute (ILSI North America) Project Committee on Flavonoids and the American Society for Nutrition at the Experimental Biology meeting in April 2009. The theme of this year's special conference was "State-of-the-Science on Dietary Flavonoids." The conference began with a general introduction and overview of flavonoids and their presence in the diet as well as the estimated intake levels in the US population. Subsequent presentations addressed issues pertaining to study design and interpretation, mechanisms of action, and the potential health impacts related to inflammation, the vasculature, and the brain. The present summary of the current science indicates that dietary flavonoids, particularly flavanols, show promising potential for reducing cardiovascular disease risk via reduction of inflammation and improvement in vascular function. However, the existing data must be interpreted cautiously, with consideration given to the compound tested (i.e., parent or metabolite), the use of controls, and the practicality of the concentrations used. While more data are needed on the long-term health impacts of dietary flavonoids in humans, including the efficacious dose, current data indicate it may soon be possible to develop public health messages about flavonoid-rich foods.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 736-743 |
| Number of pages | 8 |
| Journal | Nutrition Reviews |
| Volume | 67 |
| Issue number | 12 |
| DOIs | |
| State | Published - Dec 2009 |
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Keywords
- Cognition
- Diet
- Flavanols
- Flavonoids
- Functional foods
- Inflammation
- Mechanisms
- Methodology
- Vascular health
ASJC Scopus subject areas
- Medicine (miscellaneous)
- Nutrition and Dietetics
Cite this
Functional foods for health promotion : State-of-the-science on dietary flavonoids: Extended abstracts from the 12th Annual Conference on Functional Foods for Health Promotion, April 2009. / Williamson, Gary; Sies, Helmut; Heber, David; Keen, Carl L; Macdonald, Ian A.; Actis-Gorreta, Lucas; Momma, Tony Y.; Ottaviani, Javier I.; Holt, Roberta R.; Schroeter, Hagen; Heiss, Christian; Weiss, S.
In: Nutrition Reviews, Vol. 67, No. 12, 12.2009, p. 736-743.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Functional foods for health promotion
T2 - State-of-the-science on dietary flavonoids: Extended abstracts from the 12th Annual Conference on Functional Foods for Health Promotion, April 2009
AU - Williamson, Gary
AU - Sies, Helmut
AU - Heber, David
AU - Keen, Carl L
AU - Macdonald, Ian A.
AU - Actis-Gorreta, Lucas
AU - Momma, Tony Y.
AU - Ottaviani, Javier I.
AU - Holt, Roberta R.
AU - Schroeter, Hagen
AU - Heiss, Christian
AU - Weiss, S.
PY - 2009/12
Y1 - 2009/12
N2 - The extended abstracts in this report are based on presentations from the 12th Special Conference on Functional Foods for Health Promotion, cosponsored by the North American branch of the International Life Sciences Institute (ILSI North America) Project Committee on Flavonoids and the American Society for Nutrition at the Experimental Biology meeting in April 2009. The theme of this year's special conference was "State-of-the-Science on Dietary Flavonoids." The conference began with a general introduction and overview of flavonoids and their presence in the diet as well as the estimated intake levels in the US population. Subsequent presentations addressed issues pertaining to study design and interpretation, mechanisms of action, and the potential health impacts related to inflammation, the vasculature, and the brain. The present summary of the current science indicates that dietary flavonoids, particularly flavanols, show promising potential for reducing cardiovascular disease risk via reduction of inflammation and improvement in vascular function. However, the existing data must be interpreted cautiously, with consideration given to the compound tested (i.e., parent or metabolite), the use of controls, and the practicality of the concentrations used. While more data are needed on the long-term health impacts of dietary flavonoids in humans, including the efficacious dose, current data indicate it may soon be possible to develop public health messages about flavonoid-rich foods.
AB - The extended abstracts in this report are based on presentations from the 12th Special Conference on Functional Foods for Health Promotion, cosponsored by the North American branch of the International Life Sciences Institute (ILSI North America) Project Committee on Flavonoids and the American Society for Nutrition at the Experimental Biology meeting in April 2009. The theme of this year's special conference was "State-of-the-Science on Dietary Flavonoids." The conference began with a general introduction and overview of flavonoids and their presence in the diet as well as the estimated intake levels in the US population. Subsequent presentations addressed issues pertaining to study design and interpretation, mechanisms of action, and the potential health impacts related to inflammation, the vasculature, and the brain. The present summary of the current science indicates that dietary flavonoids, particularly flavanols, show promising potential for reducing cardiovascular disease risk via reduction of inflammation and improvement in vascular function. However, the existing data must be interpreted cautiously, with consideration given to the compound tested (i.e., parent or metabolite), the use of controls, and the practicality of the concentrations used. While more data are needed on the long-term health impacts of dietary flavonoids in humans, including the efficacious dose, current data indicate it may soon be possible to develop public health messages about flavonoid-rich foods.
KW - Cognition
KW - Diet
KW - Flavanols
KW - Flavonoids
KW - Functional foods
KW - Inflammation
KW - Mechanisms
KW - Methodology
KW - Vascular health
UR - http://www.scopus.com/inward/record.url?scp=76249124681&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=76249124681&partnerID=8YFLogxK
U2 - 10.1111/j.1753-4887.2009.00257.x
DO - 10.1111/j.1753-4887.2009.00257.x
M3 - Article
C2 - 19941619
AN - SCOPUS:76249124681
VL - 67
SP - 736
EP - 743
JO - Nutrition Reviews
JF - Nutrition Reviews
SN - 0029-6643
IS - 12
ER -