ArticleBMC medicine2023
Change in habitual intakes of flavonoid-rich foods and mortality in US males and females.
Article in BMC medicine, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Dietary flavonoid intake and psychological well-being - A bidirectional relationship.Clinical nutrition (Edinburgh, Scotland) · 2026Article
- Alzheimer's disease prevention by flavonols and their analogs.The journal of prevention of Alzheimer's disease · 2026Review
- The gut microbiome mediates the association between a flavonoid-rich diet and MASLD in a population-level analysis.European journal of nutrition · 2025Article
- Effect of replacing commonly consumed fruit in the United States with berries in the USDA healthy Dietary Patterns: a modeling analysis.Annals of medicine · 2025Article
- High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic diseases.Nature food · 2025Article
- Associations between flavonoid-rich food and flavonoid intakes and incident unhealthy aging outcomes in older United States males and females.The American journal of clinical nutrition · 2025Article
- Dietary flavonoid intake is negatively associated with accelerating aging: an American population-based cross-sectional study.Nutrition journal · 2024Article
- A flavonoid-rich diet is associated with lower risk and improved imaging biomarkers of nonalcoholic fatty liver disease: a prospective cohort study.The American journal of clinical nutrition · 2024Article
- Nutritional quality of diet characterized by the Nutri-Score profiling system and cardiovascular disease risk: a prospective study in 7 European countries.The Lancet regional health. Europe · 2024Article
- Flavonoid-Rich Foods, Dementia Risk, and Interactions With Genetic Risk, Hypertension, and Depression.JAMA network open · 2024Article
- Review
- Higher habitual intakes of flavonoids and flavonoid-rich foods are associated with a lower incidence of type 2 diabetes in the UK Biobank cohort.Nutrition & diabetes · 2024Article
- The state of the science on the health benefits of blueberries: a perspective.Frontiers in nutrition · 2024Article
- Computational biology of antibody epitope, tunnels and pores analysis of protein glutathione S-transferase P, and quantum mechanics.Biochemistry and biophysics reports · 2023Article
- Article
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8 authors.
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Abstract
backgroundHigher baseline intakes of flavonoid-rich foods and beverages are associated with a lower risk of chronic disease and mortality in observational studies. However, associations between changes in intakes and mortality remain unclear. We aimed to evaluate associations between 8-year changes in intakes of (1) individual flavonoid-rich foods and (2) a composite measure (termed the 'flavodiet') of foods and beverages that are known to be main contributors to flavonoid intake and subsequent total and cause-specific mortality.
methodsWe evaluated associations between 8-year changes in intakes of (1) individual flavonoid-rich foods and (2) a novel 'flavodiet' score and total and cause-specific mortality. We included 55,786 females from the Nurses' Health Study (NHS) and 29,800 males from the Health Professionals Follow-up Study (HPFS), without chronic disease at baseline in our analyses. Using multivariable-adjusted Cox proportional hazard models, we examined associations of 8-year changes in intakes of (1) flavonoid-rich foods and (2) the flavodiet score with subsequent 2-year lagged 6-year risk of mortality adjusting for baseline intakes. Data were pooled using fixed-effects meta-analyses.
resultsWe documented 15,293 deaths in the NHS and 8988 deaths in HPFS between 1986 and 2018. For blueberries, red wine and peppers, a 5%, 4% and 9% lower risk of mortality, respectively, was seen for each 3.5 servings/week increase in intakes while for tea, a 3% lower risk was seen for each 7 servings/week increase [Pooled HR (95% CI) for blueberries; 0.95 (0.91, 0.99); red wine: 0.96 (0.93, 0.99); peppers: 0.91 (0.88, 0.95); and tea: 0.97 (0.95, 0.98)]. Conversely, a 3.5 servings/week increase in intakes of onions and grapefruit plus grapefruit juice was associated with a 5% and 6% higher risk of total mortality, respectively. An increase of 3 servings per day in the flavodiet score was associated with an 8% lower risk of total mortality [Pooled HR: 0.92 (0.89, 0.96)], and a 13% lower risk of neurological mortality [Pooled HR: 0.87 (0.79, 0.97)], after multivariable adjustments.
conclusionsEncouraging an increased intake of specific flavonoid-rich foods and beverages, namely tea, blueberries, red wine, and peppers, even in middle age, may lower early mortality risk.
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