Consuming a diverse range of foods rich in flavonoids may support healthy aging, a recent study suggests, as these compounds are also present in red wine. The study indicates that greater variety in flavonoid sources could help reduce the risk of developing certain health conditions, particularly cardiovascular and neurological diseases.
The researchers, who published their findings in the journal Nature Food, analyzed data from over 120,000 people aged between 40 and 70 over a decade through the UK BioBank. They determined that those who consumed a wider variety of flavonoid-rich foods had better health outcomes. Professor Aedín Cassidy from Queen’s University, Belfast, emphasized that it’s not just the quantity of flavonoids that matters, but their diversity in the diet.
While red wine was acknowledged as one source of flavonoids, the researchers pointed out other primary contributors like tea, berries, citrus fruits, grapes, plums, red cabbage, and cocoa. Cassidy noted the importance of moderation when it comes to red wine consumption.
The authors of the study were careful to focus on foods high in flavonoids, possibly due to public health concerns regarding alcohol. Recently, the World Health Organization emphasized that there is no completely safe level of alcohol consumption, highlighting a need for awareness on the subject.