Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality

Kerry L. Ivey, Majken K. Jensen, Jonathan M. Hodgson, A. Heather Eliassen, Aedín Cassidy, Eric B. Rimm

Research output: Contribution to journalArticle

27 Citations (Scopus)

Abstract

Flavonoids are bioactive compounds found in foods such as tea, red wine, fruits and vegetables. Higher intakes of specific flavonoids, and flavonoid-rich foods, have been linked to reduced mortality from specific vascular diseases and cancers. However, the importance of flavonoid-rich foods, and flavonoids, in preventing all-cause mortality remains uncertain. As such, we examined the association of intake of flavonoid-rich foods and flavonoids with subsequent mortality among 93 145 young and middle-aged women in the Nurses’ Health Study II. During 1 838 946 person-years of follow-up, 1808 participants died. When compared with non-consumers, frequent consumers of red wine, tea, peppers, blueberries and strawberries were at reduced risk of all-cause mortality (P
Original languageEnglish
Pages (from-to)1470-1477
JournalBritish Journal of Nutrition
Volume117
Issue number10
DOIs
Publication statusPublished - 13 Jun 2017

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