Flavonoids have been extensively studied for their connection to cardiovascular health, and results in the literature support the idea that a diet containing foods with a high flavonoid content could benefit cardiovascular health (for example, “Cocoa and Chocolate Flavonoids: Implications for Cardiovascular Health,” “Tea Flavonoids and Cardiovascular Health,” “Flavonoids in Atherosclerosis: An Overview of Their Mechanisms of Action,” among many others).
Research that supports this continues to pour in. New research published in the British Journal of Nutrition reports that women who regularly consume flavonols have a reduced risk of atherosclerotic vascular mortality. The researchers studied the association of intake of flavonols with the risk of atherosclerotic vascular disease mortality in 1,063 white Australian women over 75 years old. The authors found the following:
“During the follow-up, sixty-four women died from atherosclerotic vascular disease. Women in the highest compared with the lowest tertile of flavonol intake had a lower risk of atherosclerotic vascular disease death (OR 0.27, 95% CI 0.13, 0.59; P≤.01 for trend in multivariate-adjusted models). Similar relationships were observed for flavonol intake derived from both tea (OR 0.38, 95% CI 0.18, 0.79; P<.01) and non-tea (OR 0.41, 95% CI 0.20, 0.85; P=.05) sources. Tea was the main contributor to flavonol intake (65%), and the intakes of flavonols from tea and non-tea sources were not significantly correlated. In conclusion, increased consumption of flavonols was independently associated with a lower risk of atherosclerotic vascular disease mortality. Both tea and non-tea sources of flavonols were independently associated with this benefit.”
For these women, the major source of flavonols was tea, a simple way for women to reduce their risk of death from atherosclerotic disease.
Related content: “Differences in Vascular Disease for Women.”