High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic diseases.

Authors

Benjamin H Parmenter, Alysha S Thompson, Nicola P Bondonno, Amy Jennings, Kevin Murray, Aurora Perez-Cornago, Jonathan M Hodgson, Anna Tresserra-Rimbau, Tilman Kühn, Aedín Cassidy

Published in

Nature food. Jun 02, 2025. Epub Jun 02, 2025.

Abstract

Higher habitual intakes of dietary flavonoids have been linked with a lower risk of all-cause mortality and major chronic disease. Yet, the contribution of diversity of flavonoid intake to health outcomes remains to be investigated. Here, using a cohort of 124,805 UK Biobank participants, we show that participants who consumed the widest diversity of dietary flavonoids, flavonoid-rich foods and/or specific flavonoid subclasses had a 6-20% significantly lower risk of all-cause mortality and incidence of cardiovascular disease, type 2 diabetes, cancer, respiratory disease and neurodegenerative disease. Furthermore, we report that both quantity and diversity of flavonoids are independent predictors of mortality and several chronic diseases, suggesting that consuming a higher quantity and wider diversity is better for longer-term health than either component alone. These findings suggest that consuming several different daily servings of flavonoid-rich foods or beverages, such as tea, berries, apples, oranges or grapes, may lower risk of all-cause mortality and chronic disease.

PMID:
40456886
Bibliographic data and abstract were imported from PubMed on 03 Jun 2025.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.