Determinants of plasma alkylresorcinol concentration in Danish post-menopausal women

R. Landberg, A. Kamal-Eldin, P. Åman, J. Christensen, K. Overvad, A. Tjønneland, A. Olsen

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

Background:Alkylresorcinols (AR), a group of phenolic lipids present in the outer parts of wheat and rye grain kernels, have been suggested as biomarkers of whole-grain wheat and rye intake. In this study, we investigated potential determinants of plasma AR concentration in a free-living population.Subjects/ Methods:Non-fasting samples from post-menopausal women enrolled in the Danish Diet, Cancer and Health study (n360) were selected. Diet was assessed using a semi-quantitative food frequency questionnaires (FFQ) and the association between food items likely to contain AR and relevant non-dietary factors were studied by analysis of covariance models.Results:The median AR concentration was 78 nmol/l (interquartile range106.9 nmol/l). Intake of rye bread, identified as the main determinant, was associated with 87% higher plasma total AR concentration per 100 g of bread (95% confidence interval46-139%). About 8-12% of the total variation (depending on the AR homologue) in plasma AR concentration was explained by the selected dietary variables. At a nutrient level, total dietary fiber and cereal fiber were significantly associated with plasma total AR concentration (P=0.05), but only ≈2% of the total plasma AR concentration was explained by the dietary fiber or cereal fiber intake.Conclusions:In the studied population, AR plasma concentration was mainly affected by rye bread intake among investigated determinants.

Original languageEnglish
Pages (from-to)94-101
Number of pages8
JournalEuropean Journal of Clinical Nutrition
Volume65
Issue number1
DOIs
Publication statusPublished - Jan 2011
Externally publishedYes

Keywords

  • alkylresorcinols
  • biomarker
  • determinant
  • rye
  • wheat
  • whole grain

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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