Flavonols Found to Help Maintain Heart Health

by | Apr 9, 2010 | 2010, Cardiovascular Health, Flavonoids, Stroke

Written by Greg Arnold, DC, CSCS. Six studies of 111,067 patients found that those with the high intake of flavonols had a 20% reduced risk of stroke compared to those with the lowest intake. Strokes cause of 1 in 16 American deaths each year, and are the third leading cause of death in Americans. They are the number one cause of adult disability and cost our healthcare system $62.7 billion each year. More than 500,000 Americans will have a stroke for the first time and strokes will affect 6 million Americans overall (1, 2).

Now a new study (3) has found that flavonols, a class of antioxidants found in high amounts in onions, curly kale, leeks, broccoli, apples, and blueberries (4), help maintain heart health. Flavonols have already been shown to have significant health benefits for cells (5) due to their antioxidant and detoxifying properties (6,7,8). In the study, researchers conducted a review of studies examining flavonol intake and stroke incidence. They identified six studies of 111,067 patients who were followed between 6 and 28 years. Flavonol intake in the six studies ranged from 47.4 mg per day (9) to 4.1 mg per day (10).

Overall, those with the high intakes of flavonols had a 20% reduced risk of stroke compared to those with the lowest intake. For the researchers, “This meta-analysis showed that a high intake of flavonols compared with a low intake was associated with a 20% lower risk of stroke incidence”. But because only six studies were analyzed, the results “should be interpreted with caution.”

Source: Hollman, Peter CH, Anouk Geelen, and Daan Kromhout. “Dietary flavonol intake may lower stroke risk in men and women.” The Journal of nutrition 140.3 (2010): 600-604.

© 2010 American Society for Nutrition

Posted April 9, 2010.

References:

  1. American Heart Association Update.  Heart Disease and Stroke Statistics—2007 Update.  Circulation. 2007;115:e69-e171
  2. “What Is A Stroke?” posted on National Stroke Association website.
  3. Hollman PCH.  Dietary Flavonol Intake May Lower Stroke Risk in Men and WomenJ. Nutr. First published January 20, 2010; doi:10.3945/jn.109.116632.
  4. Erdman JW Jr, Balentine D, Arab L, et al. Flavonoids and heart health: proceedings of the ILSI North America Flavonoids Workshop, May 31–June 1, 2005, Washington, DC. J Nutr (2007) 137:718S–37S.
  5. Lambert JD, Hong J, Yang GY, et al. Inhibition of carcinogenesis by polyphenols: evidence from laboratory investigations. Am J Clin Nutr (2005) 81:284S–91S.
  6. Yao LH, Jiang YM, Shi J, et al. Flavonoids in food and their health benefits. Plant Foods Hum Nutr (2004) 59:113–22.
  7. Scalbert A, Manach C, Morand C, et al. Dietary polyphenols and the prevention of diseases. Crit Rev Food Sci Nutr (2005) 45:287–306.
  8. Williams RJ, Spencer JP, Rice-Evans C. Flavonoids: antioxidants or signalling molecules? Free Radic Biol Med (2004) 36:838–49.
  9. Mink PJ, Scrafford CG, Barraj LM, Harnack L, Hong CP, Nettleton JA, Jacobs DR Jr. Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women. Am J Clin Nutr. 2007;85:895–909.
  10. Yochum L, Kushi LH, Meyer K, Folsom AR. Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women. Am J Epidemiol. 1999;149:943–9