This prospective study of middle-aged US women found that participants with higher intakes of specific flavonoid-rich foods, such as red wine, blueberries, strawberries, peppers and tea, had a lower all-cause mortality risk.
Higher intakes of specific flavonoids (*) and flavonoid-rich foods have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids in preventing all-cause mortality remains uncertain.
Researchers from Harvard University in Boston (USA) therefore examined the association between the intake of flavonoid-rich foods and flavonoids and subsequent mortality among 93 145 young and middle-aged women in the Nurses’ Health Study II.
In comparison with non-consumers, frequent moderate consumers of red wine, showed the strongest risk reduction (40 %) for all-cause mortality, followed by tea, peppers, strawberries and blueberries. This advantage for red wine was due to a significant risk reduction for cancer, a non-significant reduction for cardiovascular disease and a significant reduction for other causes. The researchers concluded that their findings support the corresponding dietary recommendations.
Ivey KL, Jensen MK, Hodgson JM, et al. Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality. Br J Nutr. 2017 Jun 13:1-8. [Epub ahead of print]
For more information about this article, read the scientific abstract here.
(*) Flavonoids represent a structurally diverse group of polyphenolic, bioactive compounds found in many commonly consumed foods. Fruits and vegetables, such as blueberries, apples, spinach and onions in particular are considered rich sources of flavonoids but also beverages such as red wine and tea.