Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort

Nicola P. Bondonno (), Frederik Dalgaard, Cecilie Kyrø, Kevin Murray, Catherine P. Bondonno, Joshua R. Lewis, Kevin D. Croft, Gunnar Gislason, Augustin Scalbert, Aedin Cassidy, Anne Tjønneland, Kim Overvad and Jonathan M. Hodgson
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Nicola P. Bondonno: Edith Cowan University
Frederik Dalgaard: Herlev & Gentofte University Hospital
Cecilie Kyrø: The Danish Cancer Society Research Centre
Kevin Murray: University of Western Australia
Catherine P. Bondonno: Edith Cowan University
Joshua R. Lewis: Edith Cowan University
Kevin D. Croft: Edith Cowan University
Gunnar Gislason: Herlev & Gentofte University Hospital
Augustin Scalbert: International Agency for Research on Cancer
Aedin Cassidy: Queen’s University Belfast
Anne Tjønneland: The Danish Cancer Society Research Centre
Kim Overvad: Aarhus University
Jonathan M. Hodgson: Edith Cowan University

Nature Communications, 2019, vol. 10, issue 1, 1-10

Abstract: 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 (

Date: 2019
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DOI: 10.1038/s41467-019-11622-x

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