TY - JOUR
T1 - Association of flavonoid-rich foods and flavonoids with risk of all-cause mortality
AU - Ivey, Kerry L.
AU - Jensen, Majken K.
AU - Hodgson, Jonathan M.
AU - Eliassen, A. Heather
AU - Cassidy, Aedín
AU - Rimm, Eric B.
PY - 2017/6/13
Y1 - 2017/6/13
N2 - 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
AB - 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
U2 - 10.1017/S0007114517001325
DO - 10.1017/S0007114517001325
M3 - Article
SN - 0007-1145
VL - 117
SP - 1470
EP - 1477
JO - British Journal of Nutrition
JF - British Journal of Nutrition
IS - 10
ER -
