American Journal of Clinical Nutrition. 2007;85:895-909
Abstract: Dietary flavonoids may have beneficial cardiovascular effects in human populations, but epidemiologic study results have not been conclusive. For this study, flavonoid food composition data from 3 recently available US Department of Agriculture databases were used to improve estimates of dietary flavonoid intake and to evaluate the association between flavonoid intake and cardiovascular disease (CVD) mortality. Study participants were 34 489 postmenopausal women in the Iowa Women’s Health Study who were free of CVD and had complete food-frequency questionnaire information at baseline. Significant inverse associations were observed between anthocyanidins and CHD, CVD, and total mortality; between flavanones and CHD; and between flavones and total mortality. No association was found between flavonoid intake and stroke mortality. Individual flavonoid-rich foods associated with significant mortality reduction included bran (added to foods; associated with stroke and CVD); apples or pears or both and red wine (associated with CHD and CVD); grapefruit (associated with CHD); strawberries (associated with CVD); and chocolate (associated with CVD).
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This work was supported by the IAFNS Committee on Bioactives.