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Cited by 945Nutritional Studies and DietPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and research

Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women

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Mink, Pamela J, Scrafford, Carolyn G, Barraj, Leila M, Harnack, Lisa, Hong, Ching-Ping, Nettleton, Jennifer A, Jacobs, David R·2007·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/85.3.895
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Abstract

Background Dietary flavonoids may have beneficial cardiovascular effects in human populations, but epidemiologic study results have not been conclusive.Objective We used flavonoid food composition data from 3 recently available US Department of Agriculture databases to improve estimates of dietary flavonoid intake and to evaluate the association between flavonoid intake and cardiovascular disease (CVD) mortality.Design Study participants were 34 489 postmenopausal women in the Iowa Women's Health Study who were free of CVD and had complete food-frequency questionnaire information at baseline. Intakes of total flavonoids and 7 subclasses were categorized into quintiles, and food sources were grouped into frequency categories. Proportional hazards rate ratios (RR) were computed for CVD, coronary heart disease (CHD), stroke, and total mortality after 16 y of follow-up.Results After multivariate adjustment, significant inverse associations were observed between anthocyanidins and CHD, CVD, and total mortality [RR (95% CI) for any versus no intake: 0.88 (0.78, 0.99), 0.91 (0.83, 0.99), and 0.90 (0.86, 0.95)]; between flavanones and CHD [RR for highest quintile versus lowest: 0.78 (0.65, 0.94)]; and between flavones and total mortality [RR for highest quintile versus lowest: 0.88 (0.82, 0.96)]. No association was found between flavonoid intake and stroke mortality. Individual flavonoid-rich foods associated with significant mortality reduction included bran (added to foods; associated with stroke and CVD); apples or pears or both and red wine (associated with CHD and CVD); grapefruit (associated with CHD); strawberries (associated with CVD); and chocolate (associated with CVD).Conclusion Dietary intakes of flavanones, anthocyanidins, and certain foods rich in flavonoids were associated with reduced risk of death due to CHD, CVD, and all causes.

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  • A mean anthocyanin intake of 0.2 mg/day was associated with a significantly reduced risk of CVD mortality in postmenopausal women in the Iowa Women's Health Study.

    “The data also reported that a mean anthocyanin intake of 0.2 mg/day was associated with a significantly reduced risk of CVD mortality in these postmenopausal women.”

    From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [28]

  • For both strawberries and blueberries, the significant reduction in relative risk was associated with at least once per week consumption.

    “For both strawberries and blueberries, the significant reduction in relative risk was associated with at least once per week consumption.”

    From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [28]

  • The Iowa Women's Health Study showed a significant reduction in CVD mortality associated with strawberry intake in postmenopausal women (n = 34,489) during a 16-year follow-up period.

    “Post-menopausal women (n = 34,489) participating in the Iowa Women’s Health Study, showed a significant reduction in CVD mortality associated with strawberry intake during a 16-year follow-up period.”

    From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [28]

  • In the Iowa Women's Health Study, for blueberries, an age- and energy-adjusted model showed a significant decrease in coronary heart disease mortality, though the significance did not persist following adjustment for other confounding variables.

    “In the case of blueberries, an age- and energy-adjusted model showed a significant decrease in coronary heart disease mortality, though the significance did not persist following adjustment for other confounding variables.”

    From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [28]

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Authors
Mink, P. J., Scrafford, C. G., Barraj, L. M., Harnack, L., Hong, C.-P., Nettleton, J. A., & Jacobs, D. R.
Affiliations
University of Minnesota (US)
Corresponding author
Mink, Pamela J
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2007-03
Volume
85
Issue
3
Pages
895-909
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/85.3.895
OpenAlex
W2118447955
Cited by
945
References
33
Citations by year
2026: 4 · 2025: 17 · 2024: 32 · 2023: 26 · 2022: 35 · 2021: 41 · 2020: 50 · 2019: 54 · 2018: 63 · 2017: 54 · 2016: 69 · 2015: 66 · 2014: 58 · 2013: 94 · 2012: 74
FWCI
49.03
Type
journal article
Language
en
Open access
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Funders
National Cancer Institute (R01CA039742)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Health Sciences › Medicine › Pathology and Forensic Medicine › Phytoestrogen effects and research
Keywords
dietary flavonoids, cardiovascular mortality, postmenopausal women, anthocyanidins, flavanones, flavones, coronary artery disease, stroke mortality, all-cause mortality, flavonoid-rich foods, bran, apple, red wine, grapefruit, strawberry, chocolate, Iowa Women's Health Study
MeSH terms
Aged, Cardiovascular Diseases, Diet, Estrogens, Female, Flavonoids, Humans, Middle Aged, Nutritional Status, Prospective Studies, Surveys and Questionnaires, Smoking, Postmenopause, Body Size

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