A recent study published in Nature suggests that diets rich in flavonols, natural compounds found in fruits, vegetables, and tea leaves, are associated with lower mortality and reduced risk of chronic diseases. Flavonols, a type of flavonoid, have been linked to various health benefits, including maintaining healthy blood vessels, balancing cholesterol levels, reducing inflammation, and potentially preventing cancer.
This prospective cohort study examined the intake of dietary flavonols — isorhamnetin, kaempferol, myricetin, and quercetin — and mortality risk among adults in the United States. Analyzing data from three cycles of the National Health and Nutrition Examination Survey (NHANES), researchers evaluated the dietary habits and mortality outcomes of 11,679 participants over a median follow-up period of 7.8 years.
Results indicated that higher flavonol intake was associated with a reduced risk of all-cause mortality and mortality from specific chronic diseases, including cancer, cardiovascular diseases, diabetes, and Alzheimer’s disease. The study emphasized the importance of incorporating flavonol-rich foods into a healthy and varied diet rather than relying on supplements.
The findings underscore the potential health benefits of flavonols and highlight the importance of dietary choices in promoting longevity and reducing the risk of chronic diseases.