To conduct the study, researchers analyzed the dietary intake of nearly 100,000 older adults (average age 70 years) from the US and divided them into five groups based on their reported flavonoid consumption. The participants were tracked for a period of seven years and assessed for associations between total flavonoid ingestion, seven specific flavonoid classes and development of heart disease or cardiovascular mortality.
After compiling the data, scientists determined that those individuals with the highest consumption of flavonoids (top fifth) were eighteen percent less likely to die of heart disease or stroke compared to those eating the lowest amount of flavonoids. Any intervention that can lower the risk of either of these chronic and potentially fatal diseases by close to twenty percent should be considered relevant and can make a big difference when considered as part of a population level analysis. Read more...
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