A higher intake of flavonoids reduces the risk of cardiovascular disease

In January 2019 researchers from Spain, Brazil and the USA published the results of their study to assess the relationship between types of polyphenols and risk of cardiovascular disease (myocardial infarction, stroke or cardiovascular death).  A total of 17,065 individuals (60.7% women, age range 20-89) were followed-up for an average of 10 years. Information on polyphenol intake was collected via a 136-item food frequency questionnaire at the start of the study. Cherries, chocolate, coffee, apples and olives were the major sources of polyphenol intake. Results showed that when the highest flavonoid intake was compared with the lowest intake, those individuals with the higher flavonoid intake had a 47% lower incidence of cardiovascular events.  No association was seen between other types of polyphenols (eg phenolic acids, stilbenes, lignans) and cardiovascular disease.

Mendonça RD et al. Total polyphenol intake, polyphenol subtypes and incidence of cardiovascular disease: The SUN cohort study. Nutr Metab Cardiovasc Dis. 2019 Jan;29(1):69-78.

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