Assessment of the estrogenicity of the diet of a healthy female Spanish population based on its isoflavone content

Hernandez-Elizondo, J.Research Group on Nutrition, Diet and Risk Assessment (AGR255), Department of Nutrition and Food Science, University of Granada, Granada, Spain (författare)

Funding Agencies:University of GranadaSpanish Ministry of EducationManuel de Oya ProgramSpanish Ministry of Health, Andalusian Regional Government INMA-G03/176 AGR255European Union Commission QLK4-1999-01422 QLK4-CT-2002-00603
Phytoestrogens are natural components of plants consumed by humans. The hormonal activity of these substances has long been known. Various in vitro tests have demonstrated the agonistic or antagonistic estrogenic activity of some phytoestrogens. The objective of this study was to estimate the supply of isoflavones in the diet of a healthy adult female population and to assess its estrogenic effect. The diet was assessed by questionnaire and the estrogenicity of the estimated isoflavone content was tested by E-screen, finding a mean total estrogenic capacity of 0.129 × 10⁻¹⁰ eq.E₂ (12.9 pmol day⁻¹), corresponding to a daily isoflavone intake of 265.8 μg day⁻¹. This study offers a preliminary insight into the phytoestrogen content of the diet of a healthy active population of Spanish women. The effects of this additional hormonal burden are highly controversial, and this approach to estimating dietary phytoestrogen intake of specific populations may help to elucidate its implications for human health.

MEDICIN OCH HÄLSOVETENSKAP Hälsovetenskap Näringslära hsv//swe
MEDICAL AND HEALTH SCIENCES Health Sciences Nutrition and Dietetics hsv//eng
estrogenicity; diet; isoflavone; phytoestrogens; healthy Spanish women; exposure
Näringslära
Nutrition

Monteagudo, Celia,1984-Research Group on Nutrition, Diet and Risk Assessment (AGR255), Department of Nutrition and Food Science, University of Granada, Granada, Spain(Swepub:oru)cmo (författare)
Murcia, M ADepartment of Food Technology, Nutrition and Food Science, University of Murcia, Murcia, Spain (författare)
Olea, N.Laboratory of Medical Investigations, San Cecilio University Hospital, University of Granada, Granada, Spain (författare)
Olea-Serrano, F.Research Group on Nutrition, Diet and Risk Assessment (AGR255), Department of Nutrition and Food Science, University of Granada, Granada, Spain (författare)
Mariscal-Arcas, M.Research Group on Nutrition, Diet and Risk Assessment (AGR255), Department of Nutrition and Food Science, University of Granada, Granada, Spain; Department of Food Technology, Nutrition and Food Science, University of Murcia, Murcia, Spain (författare)
Research Group on Nutrition, Diet and Risk Assessment (AGR255), Department of Nutrition and Food Science, University of Granada, Granada, SpainDepartment of Food Technology, Nutrition and Food Science, University of Murcia, Murcia, Spain (creator_code:org_t)

Ingår i:Food Additives & Contaminants: Taylor & Francis Group30:4, s. 627-6331944-00491944-0057

Av författaren/redakt...: Hernandez-Elizon ...; Monteagudo, Celi ...; Murcia, M A; Olea, N.; Olea-Serrano, F.; Mariscal-Arcas, ...

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