According to new study, people who eat a variety of foods high in flavonoids, such tea, berries, dark chocolate, and apples, may live longer and be less likely to have major health issues.
A group of academics from Queen’s University Belfast, Edith Cowan University Perth (ECU), the Medical University of Vienna, and Universitat Wien led the investigation.
According to the research, consuming a diet rich in flavonoids may help stave off diseases including type 2 diabetes, cancer, cardiovascular disease (CVD), and neurological disorders.
Plant foods such as tea, blueberries, strawberries, oranges, apples, grapes, red wine, and dark chocolate all contain flavonoids.
The research, which was published in Nature Food, followed more than 120,000 people for more than ten years, ranging in age from 40 to 70.
It is the first study of its sort to demonstrate that eating a variety of flavonoids has advantages over just consuming large amounts.
The first finding that a diet rich in flavonoids is beneficial to health was made by Dr. Benjamin Parmenter, an ECU Research Fellow, first author, and co-lead of the study.
“Flavonoid intakes of around 500 mg a day was associated with a 16% lower risk of all-cause mortality, as well as a Rs 10% lower risk of CVD, type 2 diabetes, and respiratory disease. That’s roughly the amount of flavonoids that you would consume in two cups of tea,” stated Dr Parmenter.
However, even after taking the same total amount of flavonoids, Dr. Parmenter noted that individuals who ingested the greatest variety of flavonoids had an even reduced chance of developing these illnesses.
For instance, since various flavonoids originate from different foods, it is preferable to consume a variety of meals high in flavonoids rather than only drinking tea.
“We have known for some time that higher intakes of dietary flavonoids, powerful bioactives naturally present in many foods and drinks, can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson’s,” study co-lead Professor Aedin Cassidy from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen’s said.
“We also know from lab data and clinical studies that different flavonoids work in different ways, some improve blood pressure, others help with cholesterol levels and decrease inflammation. This study is significant as the results indicate that consuming a higher quantity and wider diversity has the potential to lead to a greater reduction in ill health than just a single source,” attached Cassidy.
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The information contained in this article is for educational and informational purposes only and is not intended as a health advice. We would ask you to consult a qualified professional or medical expert to gain additional knowledge before you choose to consume any product or perform any exercise.
