Low cardiovascular disease risk is associated with high intake of diets rich in flavonoids.
This research work examined the effect of dietary exposure to flavonoids on cardiovascular disease (CVD) risk. Researchers conducted a meticulous meta-analysis on data obtained from 14 prospective cohort studies. They found out that subjects who consistently consumed diets high in anthocyanidins, proanthocyanidins, flavones, flavanones, flavonols, and flavan-3-ols had low risk of developing cardiovascular diseases. The findings of this study reveal that regular intake of flavonoid-rich foods may decrease an individual’s susceptibility to cardiovascular disease.