Intake of Flavonoids and Flavonoid-Rich Foods, and Mortality Risk Among Individuals With Parkinson Disease: A Prospective Cohort Study
2022 American Academy of Neurology
The analysis included 599 women from the Nurses’ Health Study and 652 men from the Health Professionals Follow-up Study who were newly diagnosed with PD during follow-up. Dietary intakes of total flavonoid and its subclasses together with major flavonoid-rich foods (tea, apples, berries, orange and orange juice, and red wine) were repeatedly assessed based on a validated food frequency questionnaire every 4 years.
The results showed that higher consumption of flavonoids, especially anthocyanins and flavan-3-ols, and flavonoid-rich food such as berries and red wine, was likely to be associated with a lower risk of mortality.
Original article: https://n.neurology.org/content/early/ … Sz7zHWUHsduBNa22WlQPIUEMc