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Risks and safety of polyphenol consumption^1,2,3

¹ From Unite Mixte de Recherche INSERM Unit 557 Institut National de la Recherche Agronomique (INRA) Unit 1125, Institut Scientifique et Technique de la Nutrition et de l'Alimentation, Institut Scientifique et Technique de l’Alimentation et de la Nutrition-conservatoire National des Arts et Metiers, Paris (LIM); School of Biomedical and Molecular Sciences, University of Surrey, Surrey, United Kingdom (RW); Unité Micronutriments, Réproduction, Santé, Ecole Nationale d’Ingenieurs des Travaux Agricoles de Bordeaux, Gradignan, France (CB-P); and Unité des Maladies Métaboliques et Micronutrients, INRA, Saint-Genès-Champanelle, France (AS)

ABSTRACT

This article gives an overview of the potential hazards of polyphenol consumption, as reported during the round-table discussion at the 1st International Conference on Polyphenols and Health, held in Vichy, France, November 2003. Adverse effects of polyphenols have been evaluated primarily in experimental studies. It is known, for example, that certain polyphenols may have carcinogenic/genotoxic effects or may interfere with thyroid hormone biosynthesis. Isoflavones are of particular interest because of their estrogenic activity, for which beneficial as well as detrimental effects have been observed. Furthermore, consumption of polyphenols inhibits nonheme iron absorption and may lead to iron depletion in populations with marginal iron stores. Finally, polyphenols may interact with certain pharmaceutical agents and enhance their biologic effects. It is important to consider the doses at which these effects occur, in relation to the concentrations that naturally occur in the human body. Future studies evaluating either beneficial or adverse effects should therefore include relevant forms and doses of polyphenols and, before the development of fortified foods or supplements with pharmacologic doses, safety assessments of the applied doses should be performed.

Key Words: Risk • safety • polyphenols

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