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Flavonoid intake and all-cause mortality.

Kerry L Ivey1, Jonathan M Hodgson1, Kevin D Croft1

  • 1From the School of Medicine and Pharmacology, Sir Charles Gairdner Hospital Unit, University of Western Australia, Perth, Australia (KLI, JRL, and RLP); the Department of Endocrinology and Diabetes, Sir Charles Gairdner Hospital, Perth, Australia (KLI, JRL, and RLP); and the School of Medicine and Pharmacology, Royal Perth Hospital, University of Western Australia, Perth, Australia (JMH and KDC).

The American Journal of Clinical Nutrition
|April 3, 2015
PubMed
Summary
This summary is machine-generated.

Higher flavonoid intake, rich in fruits and vegetables, is linked to lower all-cause mortality in older women. This suggests a significant role for dietary flavonoids in promoting longevity and preventing vascular and cancer diseases.

Keywords:
cancercardiovascular diseasedietflavonoidmortality

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Area of Science:

  • Nutritional Epidemiology
  • Gerontology
  • Dietary Bioactives

Background:

  • Flavonoids are plant compounds found in common foods like tea, chocolate, and fruits.
  • Previous research suggests links between specific flavonoids and reduced risk of vascular diseases and cancers.
  • The impact of overall flavonoid consumption on all-cause mortality requires further investigation.

Purpose of the Study:

  • To investigate the association between dietary flavonoid intake and the risk of all-cause mortality over a 5-year period.
  • To utilize two comprehensive food composition databases for accurate flavonoid intake assessment.

Main Methods:

  • A cohort of 1063 women aged over 75 years was studied.
  • Flavonoid intake was estimated using USDA and Phenol-Explorer (PE) databases.
  • Mortality data (all-cause, cancer, cardiovascular) were collected over 5 years via the Western Australia Data Linkage System.

Main Results:

  • High total flavonoid intake was associated with a significantly reduced risk of 5-year all-cause mortality.
  • This protective association was consistent across both USDA and PE flavonoid intake estimates.
  • Reduced risks were also observed for cardiovascular disease and cancer mortality with higher flavonoid consumption.

Conclusions:

  • High dietary flavonoid consumption is associated with a lower risk of mortality in older women.
  • These findings support a potential role for flavonoids in mitigating risks associated with cancer and cardiovascular disease.
  • Comprehensive flavonoid databases enhance the understanding of dietary bioactive compound impacts on health outcomes.