Explore the Benefits of Diverse Flavonoid-Rich Foods
New research led by Queen's University Belfast and Edith Cowan University Perth reveals that a diverse intake of flavonoid-rich foods like tea, berries, and dark chocolate can considerably lower the risks of severe health conditions. The study tracked over 120,000 participants for over a decade.
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A groundbreaking study conducted by researchers from Queen's University Belfast, Edith Cowan University Perth, and the Medical University of Vienna points to the health benefits of consuming a wide array of flavonoid-rich foods. The study suggests that such a diet could potentially reduce the risk of life-threatening conditions and promote longevity.
Published in Nature Food, the research tracked more than 120,000 participants aged between 40 and 70 over a decade, highlighting that variety in flavonoid consumption surpasses mere quantity in preventing diseases like type 2 diabetes, cardiovascular diseases, and cancer. Flavonoids, found in foods such as tea, berries, and apples, appear to have a protective effect against these ailments.
Dr. Benjamin Parmenter from ECU, alongside Professor Aedin Cassidy, underscores the importance of a diverse flavonoid diet, noting that intakes of around 500 mg daily can reduce overall mortality by up to 16%. Parmenter and Cassidy emphasize the need for dietary diversity in flavonoid consumption, citing its potential to further decrease disease risk.
(With inputs from agencies.)
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