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High-flavonoid foods reduce risk of peripheral artery disease

Peripheral artery disease occurs when the peripheral arteries – most commonly in the legs – become narrow. The most common cause of peripheral artery disease is atherosclerosis, the build-up of fat and cholesterol inside the walls of the artery. Some research suggests that flavonoids could positively affect atherosclerosis, suggesting that eating foods that contain high levels of flavonoids could be beneficial for reducing the risk of developing this disease.

Researchers from Australia, the United Kingdom, and Denmark wanted to find out whether there is any association between eating foods containing high levels of flavonoids and the development of peripheral artery disease.

The researchers used data that was collected as part of the Danish Diet, Cancer, and Health Study, which included more than 55,000 people. The researchers were able to determine the amounts of flavonoids the participants consumed using information collected in a Food Frequency Questionnaire.

The researchers found that there was an association between the total amount of flavonoids consumed and occurrence of peripheral artery disease. Higher levels of flavonoid consumption (1,000mg/d) was associated with significant reductions in hospitlaization for peripheral artery disease (32%), as well as reductions in the risk of artherosclerosis (26%). The researchers also reported reductions in the risk of other peripheral vascular disease and aneurysm with higher levels of flavonoid consumption. 

Other important factors to take into account were smoking and alcohol consumption, body mass index, and whether or not participants were diabetic – as these altered the associations reported.

The researchers concluded that increasing intake of foods that are high in flavonoids could be an intervention to help prevent peripheral artery disease.


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Image by Luisella Planeta Leoni from Pixabay 



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