Identification of Urinary Polyphenol Metabolite Patterns Associated with Polyphenol-Rich Food Intake in Adults from Four European Countries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Subjects
2.2. Dietary Assessment
2.3. Urinary Polyphenol Assessment
2.4. Statistical Analyses
- (1)
- Selecting optimal subsets of 34 polyphenol metabolites to explain intakes of specific polyphenol-rich food groups using two different variable selection methods: (i) variable importance in projection based on reduced rank regression (called the RRR-VIP method) [28] and (ii) least absolute shrinkage and selection operator (LASSO) regression [29].
- (2)
- Identifying patterns of selected polyphenol metabolites (as predictor variables), and maximizing the explained variability of polyphenol-rich food group intakes (as response variables) through RRR analysis.
- (3)
- Evaluating the performance of the RRR models for the polyphenol metabolite patterns to discriminate between consumers and non-consumers through internal two-fold cross-validation analyses. This was achieved through splitting the data into two equal-sized subsets (a training and a test set) and calculating (i) RRR scores in the test set using factor weights derived from RRR analysis of the training set; and (ii) Pearson correlation coefficients of RRR scores with intakes and area under the receiver operating characteristic curves (ROC AUCs) for the RRR scores of the test set.
3. Results
3.1. General Characteristics of the Study Population
3.2. Correlations between Individual Polyphenol Metabolites and Polyphenol-Rich Food Groups
3.3. Selection of Polyphenol Metabolites Using Variable Selection Methods
3.4. Identification of Polyphenol Metabolite Patterns Using Reduced Rank Regression
4. Discussion
5. Conclusions
Supplementary Materials
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Total | Men | Women | p b | |
---|---|---|---|---|
N (%) | 475 (100) | 198 (41.7) | 277 (58.3) | |
Age (years) | 53.9 (8.5) | 55.4 (8.4) | 52.9 (8.4) | 0.017 |
BMI (kg/m2) | 26.0 (4.3) | 26.8 (3.5) | 25.5 (4.7) | 0.059 |
Energy intake (kcal/day) | 2200.0 (785.5) | 2562.7 (830.9) | 1940.8 (636.4) | <0.0001 |
Alcohol intake (g/day) | 15.5 (21.1) | 23.5 (26.3) | 9.7 (13.8) | <0.0001 |
Smoking status (%) | 0.102 | |||
Never | 50.7 | 35.9 | 61.4 | |
Former | 27.2 | 38.4 | 19.1 | |
Current | 19.4 | 23.2 | 16.6 | |
Unknown | 2.7 | 2.5 | 2.9 | |
Physical activity (%) | 0.712 | |||
Inactive | 26.3 | 24.8 | 27.4 | |
Moderately inactive | 40.0 | 39.9 | 40.1 | |
Moderately active | 21.3 | 21.2 | 21.3 | |
Active | 12.4 | 14.1 | 11.2 | |
Diabetes (%) c | 2.5 | 3.5 | 1.8 | 0.213 |
Hyperlipidemia (%) c | 27.2 | 33.3 | 22.7 | 0.087 |
Hypertension (%) c | 23.6 | 27.8 | 20.7 | 0.720 |
Polyphenols (n = 34) | Food Groups (% Consumers) | ||||||
---|---|---|---|---|---|---|---|
Citrus Fruits (38.9%) | Apple & Pear (47.6%) | Olives (9.3%) | Coffee (86.3%) | Tea (24.6%) | All Wine (41.9%) | Red Wine (25.5%) | |
Protocatechuic acid | 0.020 | 0.018 | 0.055 | 0.373 | −0.116 | 0.119 | 0.109 |
Hydroxytyrosol | 0.020 | 0.010 | 0.360 | 0.010 | 0.100 | 0.430 | 0.336 |
3,5-Dihydroxybenzoic acid | 0.080 | 0.023 | 0.034 | −0.093 | 0.130 | −0.016 | −0.027 |
3,4-Dihydroxyphenylacetic acid | 0.174 | 0.134 | 0.312 | 0.028 | 0.053 | 0.134 | 0.116 |
Genistein | 0.076 | 0.018 | −0.027 | −0.093 | 0.067 | −0.072 | −0.047 |
Apigenin | 0.088 | 0.055 | 0.014 | −0.062 | −0.027 | −0.081 | −0.064 |
3,4-Dihydroxyphenylpropionic acid | 0.062 | 0.086 | 0.012 | 0.403 | −0.159 | 0.038 | 0.025 |
3,5-Dihydroxyphenylpropionic acid | 0.077 | 0.022 | 0.020 | −0.043 | 0.142 | 0.050 | 0.055 |
3-Hydroxybenzoic acid | 0.029 | 0.024 | −0.013 | 0.162 | 0.077 | 0.052 | 0.091 |
4-Hydroxybenzoic acid | 0.191 | −0.031 | 0.071 | 0.094 | 0.008 | 0.009 | 0.010 |
Tyrosol | −0.079 | −0.084 | 0.117 | 0.045 | 0.037 | 0.429 | 0.317 |
3-Hydroxyphenylacetic acid | 0.121 | 0.141 | 0.058 | 0.027 | 0.034 | 0.060 | 0.063 |
4-Hydroxyphenylacetic acid | −0.014 | −0.060 | 0.054 | 0.012 | −0.011 | 0.220 | 0.164 |
m-Coumaric acid | 0.054 | −0.022 | 0.001 | 0.294 | −0.092 | 0.113 | 0.128 |
p-Coumaric acid | 0.011 | 0.088 | 0.126 | 0.104 | 0.061 | 0.270 | 0.212 |
Vanillic acid | −0.014 | 0.000 | 0.009 | 0.107 | −0.065 | −0.017 | 0.024 |
Naringenin | 0.498 | 0.070 | 0.064 | 0.036 | −0.018 | 0.025 | −0.043 |
Phloretin | 0.151 | 0.303 | −0.009 | 0.000 | −0.005 | −0.027 | −0.057 |
Kaempferol | 0.279 | 0.085 | 0.036 | 0.003 | 0.083 | −0.002 | −0.021 |
Epicatechin | 0.020 | 0.233 | −0.015 | −0.126 | 0.193 | 0.135 | 0.123 |
Catechin | −0.069 | 0.003 | 0.018 | −0.098 | 0.110 | 0.280 | 0.280 |
Hesperetin | 0.535 | 0.056 | 0.023 | 0.037 | −0.061 | 0.004 | −0.003 |
Homovanillic acid | 0.126 | 0.117 | 0.241 | −0.081 | 0.059 | 0.065 | 0.069 |
Isorhamnetin | 0.032 | 0.070 | 0.036 | −0.055 | 0.074 | 0.047 | 0.078 |
Ferulic acid | 0.170 | 0.053 | 0.028 | 0.422 | −0.113 | 0.036 | 0.003 |
Resveratrol | 0.028 | −0.049 | 0.007 | 0.012 | −0.007 | 0.409 | 0.457 |
Quercetin | 0.190 | 0.083 | −0.008 | −0.118 | 0.133 | 0.126 | 0.141 |
Caffeic acid | 0.068 | 0.092 | 0.049 | 0.487 | −0.121 | 0.119 | 0.084 |
Equol | −0.060 | −0.068 | −0.040 | −0.099 | 0.049 | 0.009 | 0.060 |
Daidzein | 0.043 | −0.037 | −0.008 | −0.115 | 0.089 | −0.023 | −0.029 |
Enterolactone | 0.050 | 0.045 | 0.105 | 0.019 | 0.042 | 0.077 | 0.032 |
Enterodiol | 0.067 | 0.000 | 0.053 | −0.015 | 0.016 | 0.018 | 0.027 |
Gallic acid | 0.055 | 0.064 | 0.039 | −0.125 | 0.316 | 0.344 | 0.380 |
Gallic acid ethyl ester | −0.016 | −0.030 | 0.032 | −0.009 | 0.058 | 0.508 | 0.654 |
Food Groups | RRR-VIP | LASSO | ||
---|---|---|---|---|
Polyphenol Metabolites | VIP | Polyphenol Metabolites | Coefficients | |
Citrus fruits | Naringenin | 2.876 | Hesperetin | 0.851 |
Hesperetin | 2.701 | Naringenin | 0.510 | |
3,4-Dihydroxyphenylacetic acid | 2.552 | 3,4-Dihydroxyphenylacetic acid | 0.091 | |
Resveratrol | 1.207 | 3-Hydroxyphenylacetic acid | 0.086 | |
3,4-Dihydroxyphenylpropionic acid | 1.007 | Vanillic acid | −0.009 | |
m-Coumaric acid | 0.970 | Apigenin | −0.035 | |
Genistein | 0.927 | Tyrosol | −0.037 | |
Homovanillic acid | 0.894 | Catechin | −0.046 | |
Catechin | 0.888 | 4-Hydroxyphenylacetic acid | −0.089 | |
Daidzein | 0.880 | |||
Hydroxytyrosol | 0.855 | |||
Apples & Pears | Phloretin | 2.666 | Phloretin | 0.598 |
Epicatechin | 2.463 | Epicatechin | 0.199 | |
Protocatechuic acid | 2.047 | |||
Gallic acid ethyl ester | 1.426 | |||
3,4-Dihydroxyphenylpropionic acid | 1.254 | |||
Enterolactone | 1.163 | |||
Catechin | 1.119 | |||
3,4-Dihydroxyphenylacetic acid | 0.914 | |||
Homovanillic acid | 0.913 | |||
Apigenin | 0.889 | |||
Daidzein | 0.883 | |||
Olives | Hydroxytyrosol | 4.866 | Hydroxytyrosol | 0.313 |
Tyrosol | 1.810 | 3,4-Dihydroxyphenylacetic acid | 0.099 | |
Quercetin | 1.382 | Catechin | −0.003 | |
3,4-Dihydroxyphenylacetic acid | 0.945 | m-Coumaric acid | −0.006 | |
Gallic acid ethyl ester | 0.863 | Epicatechin | −0.011 | |
3-Hydroxybenzoic acid | −0.014 | |||
Gallic acid ethyl ester | −0.028 | |||
Resveratrol | −0.041 | |||
Tyrosol | −0.054 | |||
Quercetin | −0.078 | |||
Coffee | Caffeic acid | 3.559 | Caffeic acid | 0.853 |
Ferulic acid | 1.906 | Ferulic acid | 0.227 | |
3,4-Dihydroxyphenylacetic acid | 1.690 | Protocatechuic acid | 0.075 | |
Gallic acid | 1.493 | 3,4-Dihydroxyphenylpropionic acid | 0.071 | |
Apigenin | 1.270 | Homovanillic acid | −0.013 | |
Quercetin | 1.261 | Catechin | −0.016 | |
Homovanillic acid | 1.149 | 3,5-Dihydroxyphenylpropionic acid | −0.027 | |
Protocatechuic acid | 1.141 | 4-Hydroxyphenylacetic acid | −0.041 | |
m-Coumaric acid | 1.037 | Equol | −0.047 | |
Hydroxytyrosol | 0.879 | 3,5-Dihydroxybenzoic acid | −0.069 | |
Daidzein | 0.872 | Daidzein | −0.076 | |
Epicatechin | −0.109 | |||
Gallic acid | −0.130 | |||
Apigenin | −0.163 | |||
Quercetin | −0.263 | |||
Tea | Gallic acid | 3.265 | Gallic acid | 0.977 |
Hydroxytyrosol | 2.084 | 3-Hydroxybenzoic acid | 0.328 | |
Protocatechuic acid | 1.813 | Hydroxytyrosol | 0.255 | |
3,4-Dihydroxyphenylacetic acid | 1.520 | 3,5-Dihydroxyphenylpropionic acid | 0.233 | |
3-Hydroxybenzoic acid | 1.462 | Kaempferol | 0.177 | |
m-Coumaric acid | 1.379 | Daidzein | 0.140 | |
3,5-Dihydroxyphenylpropionic acid | 0.969 | 4-Hydroxybenzoic acid | 0.072 | |
Resveratrol | 0.959 | Genistein | 0.057 | |
Gallic acid ethyl ester | 0.857 | p-Coumaric acid | 0.044 | |
Epicatechin | 0.037 | |||
Quercetin | 0.021 | |||
Isorhamnetin | 0.018 | |||
Enterodiol | 0.006 | |||
Ferulic acid | −0.001 | |||
Apigenin | −0.017 | |||
Tyrosol | −0.037 | |||
3,4-Dihydroxyphenylpropionic acid | −0.109 | |||
3,4-Dihydroxyphenylacetic acid | −0.112 | |||
Gallic acid ethyl ester | −0.119 | |||
3-Hydroxyphenylacetic acid | −0.133 | |||
Phloretin | −0.145 | |||
Hesperetin | −0.148 | |||
4-Hydroxyphenylacetic acid | −0.204 | |||
m-Coumaric acid | −0.260 | |||
Resveratrol | −0.321 | |||
Protocatechuic acid | −0.452 | |||
All wine | Hydroxytyrosol | 3.547 | Gallic acid ethyl ester | 0.808 |
Gallic acid ethyl ester | 3.058 | Hydroxytyrosol | 0.579 | |
Homovanillic acid | 1.531 | Tyrosol | 0.198 | |
3-Hydroxybenzoic acid | 1.201 | Gallic acid | 0.068 | |
Naringenin | 1.081 | p-Coumaric acid | 0.060 | |
3,4-Dihydroxyphenylpropionic acid | 1.010 | Enterolactone | 0.048 | |
3,4-Dihydroxyphenylacetic acid | 0.909 | Catechin | 0.023 | |
Apigenin | −0.063 | |||
3-Hydroxybenzoic acid | −0.089 | |||
Vanillic acid | −0.097 | |||
Homovanillic acid | −0.251 | |||
Red wine | Gallic acid ethyl ester | 5.388 | Gallic acid ethyl ester | 1.333 |
Resveratrol | 1.315 |
Food Groups a | Selected PPs b | 24-HDR | DQ | ||||
---|---|---|---|---|---|---|---|
Consumers (%) | r c | ROC AUC d (95% CI) | Consumers (%) | r c | ROC AUC d (95% CI) | ||
Citrus fruit | Single PP (Hesperetin) | 40% | 0.538 | 81.4% (75.9–86.8) | 96% | 0.124 | 66.2% (48.8–83.6) |
PPs by RRR-VIP (n = 11) | 0.543 | 81.7% (76.2–87.2) | 0.139 | 71.6% (57.9–85.2) | |||
PPs by LASSO (n = 11) | 0.539 | 81.8% (76.1–87.5) | 0.163 | 69.8% (54.9–84.7) | |||
Apples & Pears | Single PP (Phloretin) | 48% | 0.322 | 74.2% (68.0–80.5) | 96% | 0.183 | 70.6% (54.0–87.2) |
PPs by RRR-VIP (n = 10) | 0.359 | 73.5% (67.2–79.8) | 0.242 | 77.7% (61.5–93.9) | |||
PPs by LASSO (n = 2) | 0.356 | 74.3% (68.0–80.6) | 0.201 | 68.5% (51.7–85.3) | |||
Olives | Single PP (Hydroxytyrosol) | 8% | 0.287 | 79.6% (69.7–89.5) | 26% | 0.141 | 64.8% (56.7–72.9) |
PPs by RRR-VIP (n = 5) | 0.351 | 82.2% (72.9–91.6) | 0.131 | 64.1% (55.8–72.4) | |||
PPs by LASSO (n = 10) | 0.348 | 81.0% (70.9–91.2) | 0.125 | 64.2% (56.0–72.5) | |||
Coffee | Single PP (Caffeic acid) | 86% | 0.416 | 85.8% (77.7–93.8) | 94% | 0.383 | 80.9% (68.9–92.8) |
PPs by RRR-VIP (n = 11) | 0.505 | 89.1% (82.9–95.4) | 0.392 | 82.7% (72.2–93.2) | |||
PPs by LASSO (n = 15) | 0.510 | 89.6% (83.6–95.6) | 0.417 | 83.4% (73.0–93.7) | |||
Tea | Single PP (Gallic acid) | 25% | 0.304 | 70.5% (62.8–78.2) | 64% | 0.151 | 59.8% (52.2–67.5) |
PPs by RRR-VIP (n = 9) | 0.412 | 73.9% (66.4–81.4) | 0.289 | 65.0% (57.9–72.1) | |||
PPs by LASSO (n = 26) | 0.370 | 72.4% (65.0–79.8) | 0.210 | 63.2% (55.9–70.5) | |||
All wine | Single PP (Gallic acid ethyl ester) | 37% | 0.514 | 76.7% (70.1–83.4) | 85% | 0.406 | 74.8% (66.4–83.2) |
PPs by RRR-VIP (n = 7) | 0.529 | 77.8% (71.3–84.4) | 0.423 | 76.1% (68.1–84.1) | |||
PPs by LASSO (n = 11) | 0.531 | 77.1% (70.8–83.4) | 0.433 | 76.7% (68.4–84.9) | |||
Red Wine | Single PP (Gallic acid ethyl ester) | 23% | 0.656 | 89.1% (83.6–94.7) | 24% | 0.263 | 67.8% (59.1–76.4) |
PPs by RRR-VIP (n = 2) | 0.654 | 89.1% (83.5–94.7) | 0.263 | 67.8% (59.1–76.4) | |||
PPs by LASSO (n = 1) | 0.656 | 89.1% (83.6–94.7) | 0.263 | 67.8% (59.1–76.4) |
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Noh, H.; Freisling, H.; Assi, N.; Zamora-Ros, R.; Achaintre, D.; Affret, A.; Mancini, F.; Boutron-Ruault, M.-C.; Flögel, A.; Boeing, H.; et al. Identification of Urinary Polyphenol Metabolite Patterns Associated with Polyphenol-Rich Food Intake in Adults from Four European Countries. Nutrients 2017, 9, 796. https://doi.org/10.3390/nu9080796
Noh H, Freisling H, Assi N, Zamora-Ros R, Achaintre D, Affret A, Mancini F, Boutron-Ruault M-C, Flögel A, Boeing H, et al. Identification of Urinary Polyphenol Metabolite Patterns Associated with Polyphenol-Rich Food Intake in Adults from Four European Countries. Nutrients. 2017; 9(8):796. https://doi.org/10.3390/nu9080796
Chicago/Turabian StyleNoh, Hwayoung, Heinz Freisling, Nada Assi, Raul Zamora-Ros, David Achaintre, Aurélie Affret, Francesca Mancini, Marie-Christine Boutron-Ruault, Anna Flögel, Heiner Boeing, and et al. 2017. "Identification of Urinary Polyphenol Metabolite Patterns Associated with Polyphenol-Rich Food Intake in Adults from Four European Countries" Nutrients 9, no. 8: 796. https://doi.org/10.3390/nu9080796