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Dietary Flavonoid Intake and Incident Coronary Heart Disease: The REasons for Geographic and Racial Differences in Stroke (REGARDS) Study

A decline in coronary heart disease risk is associated with frequent consumption of flavonoid from food sources.

This study investigated the hypothesis that regular ingestion of flavonoid-rich foods may reduce the risk of coronary heart disease (CHD). Researchers studied the dietary and health data of over 16,000 men and women who volunteered for the REAsons for Geographic and Race Differences in Stroke (REGARDS) Study. 

Researchers noticed that participants with the highest intake of flavonoid-containing foods were less likely to suffer from coronary heart disease compared to their counterparts who ate little or none of these foods. Evidence from this study support the inclusion of foods loaded with flavonoids in a heart-healthy diet.

Research Summary Information

  • 2016
  • Margarethe E Goetz, Suzanne E Judd, Monika M Safford , Terryl J Hartman, William M McClellan, Viola Vaccarino
  • Department of Epidemiology, Rollins School of Public Health; megoetz@emory.edu. Department of Epidemiology, Rollins School of Public Health. Department of Biostatistics, School of Public Health, and. Division of Preventive Medicine, School of Medicine, University of Alabama at Birmingham, Birmingham, AL. Winship Cancer Institute; and. Renal Division and. Division of Cardiology, Department of Medicine, Emory University School of Medicine, Emory University, Atlanta, GA.
  • Yes, Free full text of study was found:
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