1 minute reading time (110 words)

Dietary flavonoids and the development of type 2 diabetes and cardiovascular diseases: review of recent findings.

​Eating diets rich in flavonoids, such as anthocyanins and flavan-3-ols, may lessen the risk of developing cardiovascular diseases and type 2 diabetes.

This study evaluated the link between increased dietary exposure to flavonoids and the incidence of cardiovascular disease and type 2 diabetes. Researchers at the National University of Singapore reviewed data and evidence obtained from eligible studies.

The team of investigators found a low incidence of type 2 diabetes and cardiovascular diseases among regular consumers of dietary flavonoids, especially anthocyanins from berries and flavan-3-ols, from cocoa. The results of this study show consistent consumption of flavonoids from food sources may contribute to the prevention of cardiovascular diseases and type 2 diabetes.

Research Summary Information

Legume consumption and CVD risk: a systematic revi...
Egg consumption and risk of cardiovascular disease...

Related Posts


Comments (0)

Rated 0 out of 5 based on 0 voters
There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Rate this post:
Attachments (0 / 3)
Share Your Location

By accepting you will be accessing a service provided by a third-party external to https://www.drcarney.com/