In this study, researchers analyzed flavonol intake data from three cycles of diets. National Health and Nutrition Examination Survey (NHANES) Database from 2007 to 2019.

NHANES participants were eligible to provide information on food and drink intake on two nonconsecutive 24-hour periods. This study excluded participants with missing data on dietary flavonol intake or with incomplete demographic information.

A total of 11,679 participants with a mean age of 47 years were assessed for flavonol intake and tested for disease-specific and all-cause mortality risk.

The researchers obtained data on dietary flavonol intake from the USDA Survey Food and Beverage Flavonoid Values, while also using the USDA Nutrient Data Laboratory to determine the specific amount of flavonols in each food. They used this comprehensive information to calculate participants’ estimated daily flavonol intake.

To analyze mortality risk, researchers National death index File and 2019 Public Access Link Mortality dataset categorizes mortality according to specific causes, such as cancer, cardiovascular disease, diabetes, and Alzheimer’s disease.

The study followed participants from initial interview until death or study end in December 2019, with a median follow-up of 7.8 years.

Participants were divided into subgroups according to various sociodemographic factors such as age, gender, poverty rate, and medical history to assess the effects of flavonol intake.

The researchers used a competing risks model that adjusted for multiple confounders to account for competing risks of death.

This study found that the sociodemographic groups with the highest total intake of flavonols were:

• Male (55.84%)
• Younger (only 2.15% are over 80 years old)
• Non-Hispanic White (74.6%)
• Married or living with a partner (67.95%)
• Those with at least a high school diploma (86.84%)
• People living above the poverty line (89.63%)
• Alcohol consumers (92.80%)
• Individuals with body mass index (BMI) between 18.5 and 30.0 (63.50%).

A significant proportion had a history of diabetes (72.50%), hypertension (57.52%), hyperlipidemia (26.58%), and heart-related diseases (95.60% to 97.53%).

Notably, each 10-year increase in age was associated with a significantly increased risk of death. Having a BMI less than 18.5 or a history of disease was also significantly associated with a higher risk of all-cause mortality.

This data shows that although flavonol intake was highest among primarily male and non-Hispanic white participants, being female or Mexican American was associated with a lower risk of death from any cause. This suggests that they are significantly related.

After adjusting for health and sociodemographic factors, analyzes revealed significant associations between total and specific intakes of flavonols and the risk of death from various causes.

The highest intake of dietary flavonols was associated with a 55% reduction in the risk of cancer-related death, a 33% reduction in the risk of death from cardiovascular disease, and a 36% reduction in the risk of death from other causes.

Comprehensive findings also highlight specific flavonols, each contributing to a significant reduction in all-cause and disease-specific mortality risk.

Remarkably, the highest doses of myricetin showed an astounding 66% reduction in Alzheimer’s disease-specific mortality risk.

The researchers found no significant correlation between dietary flavonol intake and risk of death from diabetes.

The study results also revealed that flavonol intake had a greater protective effect on all-cause mortality in people over 40 years of age than in younger people.

These findings suggest that a diet rich in flavonols may significantly lower the risk of death from cancer, heart disease, Alzheimer’s disease, and other causes in U.S. adults, especially in mature or aging populations. It suggests something.

Study results on flavonol intake and mortality are limited by a partial dataset from the NHANES database and estimates of flavonol intake that may not accurately reflect intake during the study period.

Further studies considering additional dietary factors such as total caloric intake and use of micronutrient supplements that may influence the observed flavonol effects are needed to confirm the results.

Today’s medical news He discussed the study with Thomas M. Holland, Ph.D., a physician-scientist at the Rush University Institute on Healthy Aging, who was not involved in the study.

He said: “[I]Establishing dietary intake of flavonoids from 24-hour recalls is a bit more difficult, as opposed to meal frequency questionnaires, which provide a little more solid data on typical food intake habits and behaviors. ”

However, he suggested that the 24-hour recall provided adequate data and that the study design and sample size were strengths.

Although the health benefits of flavonoids are well established, this study is the first to thoroughly examine the relationship between dietary flavonol intake and cause-specific mortality in humans.

So, despite its limitations, Dr. Holland explained,[t]His research significantly advances research conducted over the past 15 years, and especially the past four years. ”

“One of the highlights of this study was the detailed analysis of different types of flavonols, including total flavonols, isorhamnetin, kaempferol, myricetin, and quercetin,” says Entirely Nourished in Nutrition to Prevent Heart Disease. added Dr. Michelle Rutenstein, a registered dietitian. And who was not involved in this research?

“By considering these specific flavonoid compounds, this study provides a nuanced understanding of how different components of a flavonoid-rich diet influence mortality risk,” she said. .

Dr. Holland emphasized:

“The main aspect here is that the data [bioactive] Richer foods in a healthier diet are associated with reduced risks of some of the most harmful Non[communicable] disease A process that plagues the world. ”

In order to incorporate more healthy foods, Foods rich in flavonolsDr. Holland suggested an overall transition to a healthier diet, such as the MIND diet or the Green Mediterranean Diet.

“Given their strong flavonoid concentrations, these diets are an excellent way to protect cognitive health while reducing the risk of Alzheimer’s disease, all-cause mortality, cancer, and cardiovascular disease. One,” he explained.

Kiran Campbell, RDN, registered dietitian and owner of Kiran Campbell Nutrition, who was not involved in the study, agreed that a broader focus on diet is essential.

“the study “This suggests that consuming fruits and vegetables as a whole provides more health benefits than focusing on single plant compounds like flavonoids,” she said.

According to Rosenstein and Campbell, for those looking to incorporate more flavonols into their healthy diet, the richest sources include:

• tea: green tea and black tea
• chocolate: Dark chocolate or cocoa
• legumes: Chickpea and soybean
• fruits: apples, grapes, cherries and citrus fruits
• vegetables: red onions, artichokes, and peppers
• berry: Blackcurrants, cranberries, and other berries
• Herbs: dill, parsley, oregano
• Dark leafy vegetables: spinach and kale
• Grain/pseudo-grain: buckwheat and quinoa

Are food sources of flavonols better than supplements?

In short, yes. It is preferable to obtain flavonols from whole foods rather than supplements.

Although flavonoid levels are acceptable in foods, highly potent supplements can lead to overconsumption. flavonoid toxicity.

flavonoids Although often thought to be safe because they are natural products, supplements can exceed safe intake levels or interact with medications, leading to potential risks, Campbell said. warned.

Dr. Holland further suggested:

“[C]Incorporate whole fruits and vegetables into your diet and enjoy a cup of tea. When using supplements, we recommend using them under the guidance of your physician to address nutritional deficiencies. This approach allows you to benefit from the diversity in quantity and quality of nutrients found in whole foods, including valuable bioactive compounds such as flavonols. ”

This study concludes that there is a significant association between dietary flavonol intake and mortality among U.S. adults.

The results of this study suggest that flavonol intake can help predict disease survival and dietary modifications can be used to manage health risks.

In particular, flavonol intake has a positive impact on overall mortality and mortality specific to cancer, Alzheimer’s disease, and cardiovascular disease, reflecting the potent antitumor, anti-inflammatory, and antioxidant effects of flavonols. may give.

Dr. Campbell said most chronic diseases begin to appear later in life, so the protective factors against death are stronger for people over 40 who have these diseases or who are at high risk of developing chronic diseases. I explained that it might be encouraging to know that.

Dr. Holland agrees, saying that while it’s ideal to make changes early in life, “it’s never too early or too late to start making healthy lifestyle adjustments, especially when it comes to diet and physical activity.” “No,” he concluded.