The ingestion of flavonoids, bioactive compounds found in many foods, has been associated with decreases in the risks of heart disease and myocardial infarction (MI).
A recently published analysis of data from 93,600 women included in the Nurses' Health Study II suggests that benefits from one type of flavonoid in particular may be beneficial.
Participants enrolled in 1989 were healthy and ranged in age from 25 to 42 years. They received follow-up questionnaires throughout the following years, including a food survey that allowed the authors to estimate the intake of the individual flavonoids.
A total of 405 cases of incident MI (which included nonfatal MI and fatal coronary heart disease) occurred during the 18 years of follow-up. The median age at occurrence was 49.
Analysis showed an inverse relationship between anthocyanin intake and MI risk.This relationship persisted after the researchers controlled for potentially confounding variables, such as hypertension and hypercholesterolemia.
Intake of anthocyanin-found in red and blue fruits and vegetables, most commonly in strawberries and blueberries-ranged from 2 to 35 mg per day. Women with higher anthocyanin intake also smoked less; exercised more; and had diets lower in fat and higher in energy, whole grains, and fiber.
The researchers found a 32% reduction in MI risk when the highest and lowest quintiles of anthocyanin consumption were compared.
Results also suggested a dose-response association at higher levels of anthocyanin consumption; the relative risk decreased by 17% for every 15-mg increase in anthocyanin intake.
The relationship between anthocyanin intake and MI risk was consistent after additional analyses including other plant-based food constituents such as potassium and folate were conducted.
According to the authors, strengths of the study include the large sample size, long-term follow-up, and detailed data on risk factors. Limitations include the possibility of unidentified confounding variables and the possibility that the risk reduction was a result of other constituents in foods.
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