A recent study has shed light on the potential health benefits of consuming a diet rich in flavonols, a type of biologically active polyphenolic compound found in various plant-based foods. Flavonols, which include primary compounds like quercetin, kaempferol, myricetin, and isorhamnetin, are abundant in foods such as tea, onions, and berries. Previous research has suggested that flavonoids, including flavonols, may improve endothelial function, influence lipid metabolism, and exhibit anti-tumor effects.
Despite this knowledge, the relationship between flavonol intake and mortality risk has not been extensively studied. To address this gap, researchers analyzed data from the National Health and Nutrition Examination Survey (NHANES) database to explore the association between flavonol intake and all-cause mortality as well as cause-specific mortality risks, including Alzheimer’s disease (AD), cardiovascular disease (CVD), cancer, and diabetes mellitus (DM).
The study, which included 11,679 individuals aged 20 and older, utilized dietary intake data from the US Department of Agriculture Survey Food and Beverage Flavonoid Values database. Detailed dietary interviews were conducted to assess participants’ flavonol intake, and mortality data were obtained from the National Death Index file and the 2019 Public Access Link mortality dataset.
Participants were stratified based on various sociodemographic variables and health conditions, and statistical analyses were performed to assess associations between flavonol intake and mortality risks.
Results indicated that individuals with higher total flavonol intake tended to be male, younger, Non-Hispanic White, married, educated, above the poverty line, and alcohol consumers, with a BMI between 18.5 and 30.0 kg/m2 and a history of certain health conditions. Increasing total flavonol intake was associated with a decreased risk of all-cause mortality, as well as mortality due to AD, cancer, and CVD.
Moreover, higher intakes of specific flavonols, including isorhamnetin, kaempferol, myricetin, and quercetin, were linked to reduced mortality risks across various causes, while no correlation was found between flavonol intake and DM-specific mortality.
The study’s findings suggest that dietary flavonol intake may serve as an independent predictor of disease survival, offering potential health benefits and risk management opportunities through dietary modifications.
While the study utilized a multiple confounder-adjusted competing risks model to address competing risks of death, it has limitations, including missing flavonol intake data and potential lack of generalizability. Additionally, the study did not examine primary food sources or dietary patterns, nor did it account for micronutrient supplement intake.
In conclusion, the study provides valuable insights into the association between flavonol intake and mortality risks in US adults, highlighting the potential role of dietary modifications in promoting health and reducing disease risk. Further research is warranted to confirm these findings and explore potential mechanisms underlying the observed associations.