Scientists from Kyung Hee University in South Korea have found that eating foods high in flavonoids may help reduce the risk of death from heart disease.
The research, conducted by Youngyo Kim and Youjin Je, was published in the journal Clinical Nutrition ESPEN.
Coronary artery disease is the most common form of heart disease. It occurs when the coronary arteries cannot deliver enough blood, oxygen, and nutrients to the heart.
This is usually caused by the build-up of cholesterol deposits, known as plaques, inside the arteries.
Flavonoids are natural compounds with antioxidant properties that are widely found in fruits, vegetables, grains, tea, wine, bark, flowers, stems, and roots.
These compounds are known to have anti-inflammatory effects and help protect cells from oxidative stress, which can damage tissues and contribute to disease.
Previous research has suggested that a higher intake of flavonoids is associated with a lower risk of coronary heart disease, heart attacks, and strokes.
However, until now, there had been no comprehensive review that examined the relationship between flavonoid intake and death from heart disease and other causes.
In this new study, the researchers reviewed 15 published studies that looked at the link between flavonoid consumption and the risk of death from both heart disease and all causes. Their analysis showed that people with higher flavonoid intake had a significantly lower risk of dying from heart disease.
When looking at different subclasses of flavonoids, most types were linked to a reduced risk of heart disease. The only exceptions were flavonols and isoflavones, which did not show a strong association in this specific analysis.
Flavonols are found in many fruits and vegetables, while isoflavones, commonly found in soy products, are known to have antioxidant, anti-cancer, antimicrobial, and anti-inflammatory properties.
Although isoflavones may help protect against chronic inflammatory diseases, the exact mechanisms behind their effects are still not fully understood.
The researchers also found that a high intake of flavonoids was associated with a lower risk of death from all causes, not just heart disease. This suggests that flavonoid-rich foods may provide broad health benefits for both men and women.
Overall, the findings support current dietary recommendations that encourage a high intake of fruits and vegetables as part of a healthy, balanced diet.
