Consumption of flavonols linked to lower risk of disease
A study published in the Journal Nature revealed that consumption of a Flavonol-rich diet is linked with healthy blood vessels, balanced cholesterol levels, reduced inflammation and lowered risk of heart disease.
Flavonols, a type of flavonoid, is a potent bioactive compound found in a majority of plant-based foods. They are known for their antioxidant properties, which help protect cells from damage caused by free radicals. Additionally, flavonols have been associated with several health benefits, including improved heart health, brain function, and reduced risk of chronic diseases such as cardiovascular disease and certain cancers.
The new cohort study examined the relationship between dietary flavonol intake (isorhamnetin, kaempferol, myricetin, and quercetin) and all-cause and disease-specific mortality risk in adults. Data from three NHANES cycles (2007-2019) on 11,679 participants were analysed. Flavonol intake was calculated using USDA data, and mortality risk was assessed using the National Death Index, categorised by causes such as cancer and cardiovascular diseases. Participants were followed until death or December 2019.
The study findings revealed significant associations between total and specific flavonol intake and mortality risks. High dietary flavonol intake reduced cancer-related mortality by 55%, cardiovascular disease mortality by 33%, and death risk from other causes by 36%.
Certain flavonols, like myricetin, showed substantial reductions in Alzheimer's disease-specific mortality risk (66%). No significant correlation was found between flavonol intake and diabetes-related mortality. Flavonol-rich diets also had a stronger protective effect against all-cause mortality in adults over 40.
The findings suggest that flavonol intake can help predict disease survival and that dietary modifications can be used to manage health risks. In particular, flavonol intake may positively impact overall mortality rates and mortality rates specific to cancer, Alzheimer’s disease, and cardiovascular disease, reflecting flavonols' potent anti-tumour, anti-inflammatory, and antioxidant effects.
Reference: Zhiqiang Zong, Xiang Cheng, Yang Yang, Jianchao Qiao, Jiqing Hao & Fanfan Li; Journal: Nature
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