Eating flavonoid-rich foods lowers the risk for cancer and cardiovascular death, according to a large study by Danish researchers published August 13 in Nature Communications. Apples, broccoli, tea, chocolate, red wine, citrus fruits, and berries are good flavonoid sources. The beneficial effect was found to “plateau” at 500 milligrams/day, as noted in the abstract:
Flavonoids, plant-derived polyphenolic compounds, have been linked with health benefits. However, evidence from observational studies is incomplete; studies on cancer mortality are scarce and moderating effects of lifestyle risk factors for early mortality are unknown. In this prospective cohort study including 56,048 participants of the Danish Diet, Cancer, and Health cohort crosslinked with Danish nationwide registries and followed for 23 years, there are 14,083 deaths. A moderate habitual intake of flavonoids is inversely associated with all-cause, cardiovascular- and cancer-related mortality. This strong association plateaus at intakes of approximately 500 mg/day. Furthermore, the inverse associations between total flavonoid intake and mortality outcomes are stronger and more linear in smokers than in non-smokers, as well as in heavy (>20 g/d) vs. low-moderate (<20 g/d) alcohol consumers. These findings highlight the potential to reduce mortality through recommendations to increase intakes of flavonoid-rich foods, particularly in smokers and high alcohol consumers.
Responding to a recent Note to the SCC, “Flavonoid Derivative Shows Promise vs. Pancreatic Cancer!,” trustworthy Dr. Dale Deutsch advised us to curb our enthusiasm:
” That flavonoid is a synthesize derivative made from a structure for removed from what you find in marijuana. Just another one of hundreds maybe thousands of compounds that are being tested and it will take $1 billion and many years to become an actual anticancer drug (From my POV).