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3d ago

Varied flavonoid-rich diets linked to lower chronic disease and early death risk

New research shows that a wider variety of flavonoid subclasses in foods such as berries, tea and apples delivers greater protection against major illnesses than focusing on total intake alone.

A bowl of blueberries is laid out on a wooden table.
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The study involving researchers from Edith Cowan University found that increasing the diversity of flavonoids people consume could lower their risk of developing serious health conditions such as cancer or cardiovascular disease.

Overview

  • A decade-long study of 124,805 adults in the U.K. Biobank found daily flavonoid intakes of around 500 mg were tied to a 16 percent reduction in all-cause mortality.
  • Those consuming the widest diversity of flavonoid subclasses saw 6–20 percent lower risks of cardiovascular disease, type 2 diabetes, cancer, respiratory illness and neurodegenerative disorders.
  • Adding three servings of flavonoid-rich foods—such as tea, berries, apples and citrus—each day corresponded to up to an 11 percent lower risk of frailty and functional decline in women.
  • Women experienced stronger protective effects on physical function and mental health from higher flavonoid intakes, whereas men showed a more modest association with improved mental well-being.
  • Researchers attribute benefits to flavonoids’ antioxidant and anti-inflammatory properties but note that why greater diversity confers extra protection remains under investigation.