Researchers at Wageningen University have found that increased flavonol intake is associated with a lower risk of frailty (weakness or old age) in older adults. Research published American Journal of Clinical Nutrition.
Frailty affects 10 to 15% of older people. It has no medical cure, can exacerbate many age-related diseases, increase the risk of death, and worsen quality of life. A meta-analysis of several studies showed that following a healthy diet can reduce the risk of developing frailty by 50-70%.
In a new study, researchers examined the relationship between dietary intake of flavonoids and the occurrence of frailty in adults. Flavonoids are plant compounds that reduce chronic inflammation and reduce oxidative stress. They are abundant in black grapes, plums, apples, onions and other crops.
The scientists used data from the Framingham Heart Study, which began in 1948 and included 5,209 people. Face-to-face examinations of participants are held every four years. Dietary intake of flavonoids was assessed using questionnaires completed by 3030 participants. The average age of the participants at that time was 58.4.
The mean daily intake of flavonoids was 309 mg. At the same time, the average daily intake of flavonols was 13.6 mg, and the average intake of quercetin was 9 mg daily. Fatigue developed in 224 subjects during the 12-year follow-up period. An additional 50 mg of flavonoids each day, adjusted for age and gender, reduced the risk of developing weakness by 3%. The flavonols were even more effective: An additional 10 mg per day reduced the risk of developing weakness by 20% over 12 years.