Flavonoid-rich foods could help reduce death risk in heart disease

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Scientists from Kyung Hee University in South Korea found that foods high in flavonoids may help reduce heart disease death risk.

The research is published in Clinical Nutrition ESPEN and was conducted by Youngyo Kim and Youjin Je.

Coronary artery disease is a condition that affects the heart. It is the most common heart disease in the United States.

Coronary artery disease happens when coronary arteries struggle to supply the heart with enough blood, oxygen, and nutrients. Cholesterol deposits, or plaques, are almost always to blame.

Flavonoids, a group of natural substances with variable phenolic structures, are found in fruits, vegetables, grains, bark, roots, stems, flowers, tea, and wine.

These natural products are well known for their beneficial effects on health and efforts are being made to isolate the ingredients so-called flavonoids.

Flavonoids have beneficial anti-inflammatory effects, and they protect cells from oxidative damage that can lead to disease.

These dietary antioxidants may prevent the development of heart disease, diabetes, cancer, and cognitive diseases like Alzheimer’s and dementia.

Many studies have suggested that flavonoid intake is linked to a decreased risk of coronary heart disease, heart attacks, and strokes.

There are many studies on flavonoid intake and death risk, but no comprehensive research has yet been conducted.

In the current study, researchers examined the association between flavonoid intake and death from heart disease and all-cause. They performed a review of published studies.

A total of 15 studies that examined the link between flavonoid intake and death from heart disease and all causes were reviewed.

The researchers found flavonoid intake was linked to lower risks of heart disease.

By subclass of flavonoids, all classes, except flavonols and isoflavones, showed strong links with lower heart disease risks.

Flavonols occur abundantly in a variety of fruits and vegetables.

Isoflavones are a class of flavonoids that exhibit antioxidant, anticancer, antimicrobial, and anti-inflammatory properties.

Isoflavones may help prevent chronic diseases in which inflammation plays a key role, though the underlying mechanisms remain unclear.

In addition, the team also found a high intake of flavonoids was linked to lower death risk in general.

These findings suggest that a high intake of flavonoids is linked to a reduced risk of death risks in heart disease and all-cause deaths in men and women.

The team says Their results support current recommendations of high fruit and vegetable intake as a part of a healthy diet.

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