Researchers from the Second Hospital of Anhui Medical University in China have observed that eating foods rich in flavonols, a group of plant compounds, is linked to a lower risk of death from several diseases and to overall better health. The findings appeared in Scientific Reports.
The study followed 11,679 adults over 20 years of age. Participants completed detailed health questionnaires, and were invited to undergo a series of laboratory tests and medical examinations to establish a comprehensive baseline of their health status.
In addition, researchers collected information about participants’ dietary habits to estimate how much flavonols were consumed through different foods, with a focus on plant-based sources. The data showed that flavonols are particularly abundant in items such as tea, onions, a wide range of fruits, and various nuts.
Before follow up, the team categorized participants using sociodemographic factors including age, gender, ethnicity, marital status, education level, income, smoking and drinking habits, body mass index, and medical history. This allowed for careful comparisons across different groups and helped control for potential confounding factors in the analysis.
Higher total flavonol intake, and especially higher consumption of specific compounds like isorhamnetin, kaempferol, myricetin, and quercetin, correlated with a reduced risk of death from multiple causes. The associations were observed across a broad spectrum of diseases, including neurodegenerative conditions such as Alzheimer’s disease, various cancers, and cardiovascular diseases.
The researchers propose that the health benefits of flavonols arise from their anti-inflammatory effects, their capacity to shield cells from oxidative damage caused by reactive oxygen species, and their potential to support the proper function of the endothelium, the lining that covers blood vessels. These combined actions may contribute to healthier aging and lower mortality risk.
Earlier work by scientists has already highlighted strategies to support heart health in middle age, and the current study adds another piece to that growing body of evidence about how diet can influence long-term outcomes.