Author Identifier
Benjamin H. Parmenter: https://orcid.org/0000-0001-9166-618X
Nicola P. Bondonno: https://orcid.org/0000-0001-5905-444X
Jonathan Hodgson: https://orcid.org/0000-0001-6184-7764
Document Type
Journal Article
Publication Title
Nature Food
Publisher
Nature
School
Nutrition and Health Innovation Research Institute / School of Medical and Health Sciences
Funders
Northern Ireland’s Department of Agriculture, Environment and Rural Affairs / UK Research and Innovation via the International Science Partnerships Fund (22/CC/11147) / Welsh Assembly Government / British Heart Foundation / National Health and Medical Research Council
Grant Number
NHMRC Number : APP1159914
Abstract
Higher habitual intakes of dietary flavonoids have been linked with a lower risk of all-cause mortality and major chronic disease. Yet, the contribution of diversity of flavonoid intake to health outcomes remains to be investigated. Here, using a cohort of 124,805 UK Biobank participants, we show that participants who consumed the widest diversity of dietary flavonoids, flavonoid-rich foods and/or specific flavonoid subclasses had a 6–20% significantly lower risk of all-cause mortality and incidence of cardiovascular disease, type 2 diabetes, cancer, respiratory disease and neurodegenerative disease. Furthermore, we report that both quantity and diversity of flavonoids are independent predictors of mortality and several chronic diseases, suggesting that consuming a higher quantity and wider diversity is better for longer-term health than either component alone. These findings suggest that consuming several different daily servings of flavonoid-rich foods or beverages, such as tea, berries, apples, oranges or grapes, may lower risk of all-cause mortality and chronic disease.
DOI
10.1038/s43016-025-01176-1
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Parmenter, B. H., Thompson, A. S., Bondonno, N. P., Jennings, A., Murray, K., Perez-Cornago, A., Hodgson, J. M., Tresserra-Rimbau, A., Kühn, T., & Cassidy, A. (2025). High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic diseases. Nature Food. Advance online publication. https://doi.org/10.1038/s43016-025-01176-1