Format

Send to

Choose Destination
Br J Nutr. 2017 May;117(10):1470-1477. doi: 10.1017/S0007114517001325. Epub 2017 Jun 13.

Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality.

Author information

1
1Department of Nutrition,Harvard T. H. Chan School of Public Health,Boston,MA 02115,USA.
2
5School of Medicine and Pharmacology,University of Western Australia,Crawley, Perth,Western Australia 6009,Australia.
3
2Department of Epidemiology,Harvard T. H. Chan School of Public Health,Boston,MA 02115,USA.
4
6Department of Nutrition & Preventive Medicine,Norwich Medical School,University of East Anglia,Norwich NR4 7TJ,UK.

Abstract

Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses' Health Study II. During 1 838 946 person-years of follow-up, 1808 participants died. When compared with non-consumers, frequent consumers of red wine, tea, peppers, blueberries and strawberries were at reduced risk of all-cause mortality (P<0·05), with the strongest associations observed for red wine and tea; multivariable-adjusted hazard ratios 0·60 (95 % CI 0·49, 0·74) and 0·73 (95 % CI 0·65, 0·83), respectively. Conversely, frequent grapefruit consumers were at increased risk of all-cause mortality, compared with their non-grapefruit consuming counterparts (P<0·05). When compared with those in the lowest consumption quintile, participants in the highest quintile of total-flavonoid intake were at reduced risk of all-cause mortality in the age-adjusted model; 0·81 (95 % CI 0·71, 0·93). However, this association was attenuated following multivariable adjustment; 0·92 (95 % CI 0·80, 1·06). Similar results were observed for consumption of flavan-3-ols, proanthocyanidins and anthocyanins. Flavonols, flavanones and flavones were not associated with all-cause mortality in any model. Despite null associations at the compound level and select foods, higher consumption of red wine, tea, peppers, blueberries and strawberries, was associated with reduced risk of total and cause-specific mortality. These findings support the rationale for making food-based dietary recommendations.

KEYWORDS:

ICD International Classification of Diseases; CVD; Cancer; Flavonoids; Mortality; Red wine; Tea

PMID:
28606222
DOI:
10.1017/S0007114517001325
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Cambridge University Press
Loading ...
Support Center