Flavonoids and Heart Disease

Dietary flavonoids are found in a variety of foods, and are well known for their antioxidant activity. They are also beneficial in reducing deaths from coronary heart disease and cardiovascular disease, according to a new study published in the American Journal of Clinical Nutrition. 34, 489 healthy, postmenopausal women completed questionnaires to assess their intake of flavonoids. After 16 years, a follow-up assessment determined the rates of CVD, CHD, stroke, and total mortality. They found that “dietary intakes of flavanones, anthocyanidins, and certain foods rich in flavonoids were associated with reduced risk of death due to CHD, CVD, and all causes” (Mink et al., 2007).

Some foods that they found significantly reduced mortality included bran, apples, pears, red wine, grapefruit, strawberries, and chocolate. Before reaching for a large chocolate bar, keep in mind that according to a recent study, a daily 2oz dose of dark chocolate is all that you need. Eating a small amount of dark chocolate daily could reduce the risk of death from a stroke by eight per cent and from coronary artery disease by five per cent (Taubert et al., 2007).

References

Mink et al. (2007). Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women. American Journal of Clinical Nutrition; 85-3: 895-909.

Taubert et al. (2007). Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide: a randomized controlled trial. JAMA; 298(1): 49-60.