Dietary intake of phloridzin from natural occurrence in foods

• Published in: British journal of nutrition Vol. 123; no. 8; pp. 942 - 950
• Main Authors: Niederberger, Katherine E, Tennant, David R, Bellion, Phillip
• Format: Journal Article
• Language: English
• Published: England Cambridge University Press 28.04.2020
• Subjects: Adolescents; Apples; Chronic illnesses; Clinical trials; Consumers; Diabetes; Diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2 - prevention & control; Diet; Dietary intake; Disease prevention; Food; Food Analysis; Food consumption; Food intake; Food safety; Food sources; Fruit juices; Fruits; Glucose; Humans; Intestine; Level (quantity); Models, Biological; Nuts; Phenols; Phlorhizin - administration & dosage; Phlorhizin - chemistry; Phlorhizin - pharmacology; Polyphenols; Standard deviation; Strawberries; Germany; Phlorizin; Dietary intake; Dihydrochalcone; Phloridzin
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114520000033

Type 2 diabetes mellitus (T2DM) is one of the major diseases of our times. Besides being a considerable inconvenience for the patient, the associated healthcare expenses are tremendous. One of the cornerstones of T2DM prevention is a healthy diet, including a variety of fruits and vegetables. Apples are touted to have health benefits, and the apple polyphenol, phloridzin, has gained interest in recent years as it can reduce intestinal sugar uptake by inhibition of the Na/glucose cotransporter 1. By researching the amount of phloridzin in different food sources and linking them to their consumption data, we could estimate the average and high-level phloridzin consumption in Europe. On average, European people consume 0·7-7·5 mg/d phloridzin, the main contributors being apples and apple juice. High-level consumers may get up to 52 mg/d of phloridzin. Older people are more at risk of developing T2DM, yet they consume less phloridzin than adolescents and adults, as determined by our survey. Management of blood glucose levels might be improved by the consumption of phloridzin, as has been shown in recent clinical trials; these trials used phloridzin-enriched apple extract at doses exceeding those from normal food consumption. There are, however, indications that consumption of average to high levels of phloridzin via food might also contribute to reduced sugar load and a reduction in T2DM risk.