Flavonols and cardiovascular disease

High flavonol intake and low CHD risk

Flavonol intake and 5-year CHD mortality

In 1993 the Zutphen Elderly Study showed that a high intake of flavonols was associated with a low risk of CHD. Elderly men in Zutphen with an average intake of 42 mg/d, compared to those with 12 mg/d, had a 68% lower risk of fatal CHD after 5 years of follow-up, confirmed in the 10-year data.

High flavonol intake also related to low stroke incidence

In 1996, we published the results of a study using the average flavonol intake of the Zutphen men in the period 1960-1970 and the 15-year incidence of stroke. Men with an average flavonol intake of 33 mg/d, compared to 14 mg/d, had a 73% lower risk of stroke.

What are flavonols?

The most common flavonol estimated in the diet was quercetin. Flavonols are a subclass of the flavonoids, an extended class of chemically related compounds ubiquitously present in plant foods. In a range of experimental models, these compounds have demonstrated biological effects, which may partially explain the beneficial health effects of a diet high in vegetables and fruits. They are particularly present in tea, apples, onions and red wine.


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