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Dietary total flavonoids intake and risk of mortality from all causes and cardiovascular disease in the general population: A systematic review and meta-analysis of cohort studies.

​High dietary ingestion of flavonoid-containing foods may reduce the odds of dying from cardiovascular disorders and other chronic diseases.

This study examined the association between regular consumption of flavonoid-rich foods and total and cardiovascular mortality risk. Researchers collated and analyzed data extracted from 10 studies that investigated the connection between dietary intake of flavonoids and mortality risk.

Researchers discovered that the likelihood of dying from cardiovascular diseases and other causes was low among frequent consumers of foods high in flavonoids. Individuals with dietary flavonoid intake of 200 mg per day were found to have the lowest total mortality risk in this study. The results of this study indicate individuals on diets rich in flavonoid-containing foods are less likely to die from cardiovascular ailments and other chronic diseases.

Research Summary Information

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