Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort

• DOI: 10.1038/s41467-019-11622-x
• Publication Date: 2019-08-13T10:02:28Z
• Authors: Nicola P. Bondonno; Frederik Dalgaard; Cecilie Kyrø; Kevin Murray; Catherine P. Bond...; Joshua R. Lewis; Kevin D. Croft; Gunnar Gislason; Augustin Scalbert; Aedin Cassidy; Anne Tjønneland; Kim Overvad; Jonathan M. Hodgson
• Keywords: Danish; Alcohol intake; Lower risk

Abstract Flavonoids, plant-derived polyphenolic compounds, have been linked with health benefits. However, evidence from observational studies is incomplete; on cancer mortality are scarce and moderating effects of lifestyle risk factors for early unknown. In this prospective cohort study including 56,048 participants the Danish Diet, Cancer, Health crosslinked nationwide registries followed 23 years, there 14,083 deaths. A moderate habitual intake flavonoids inversely associated all-cause, cardiovascular- cancer-related mortality. This strong association plateaus at intakes approximately 500 mg/day. Furthermore, inverse associations between total flavonoid outcomes stronger more linear in smokers than non-smokers, as well heavy (>20 g/d) vs. low-moderate (<20 alcohol consumers. These findings highlight potential to reduce through recommendations increase flavonoid-rich foods, particularly high