High intake of flavonoid-rich foods, such as apple and onions, may decrease the risk of cardiovascular diseases, total, and coronary mortality.
This study examined the relationship between the consumption of flavonoid and cardiovascular mortality risk. Using validated food frequency questionnaires, researchers analyzed the diets of 5133 cardiovascular disease-free men and women from 30 communities in Finland between the ages of 30 – 69 years. The total and cardiovascular mortality hazard ratios were measured in all the subjects.
Researchers observed a high incidence of cardiovascular diseases, coronary and total mortality in subjects who consumed low quantities of flavonoid-containing foods, such as onions and apples, compared to those with high intake of flavonoid-rich foods. Diets that combined the consumption of anti-oxidant vitamins and fatty acids along with flavonoid-rich foods were found to be less effective in reducing cardiovascular disease development and coronary mortality risk. The findings of this study reveal that high consumption of diets low in flavonoid is associated with elevated cardiovascular disease, coronary, and total mortality risks.