Raadpleeg ook de preventie literatuurlijst van voeding en voedingsstoffen van arts-bioloog drs. Engelbert Valstar

17 augustus 2019: Bron: Nature Communicationsvolume 10, Article number: 3651 (2019)

Wie veel groenten en fruit eet met veel flavonoiden, waarin veel antioxidanten zitten, heeft minder kans te overlijden aan kanker of hart- en vaatziektes. Mensen die per dag 500 mg flavonoïden eten, zelfs als ze regelmatig roken of alcohol drinken, zouden 36 procent minder kans hebben om te overlijden door kanker of 38 procent minder aan een hartaandoening. Dat blijkt uit een tweede analyse van een groot Deens bevolkingsonderzoek dat al 23 jaar loopt en nu specifiek op het eten en drinken werd geanalyseerd. 

Aan het Danish Diet, Cancer and Health onderzoek namen 53.048 mensen deel en zij werden 23 jaar lang gevolgd en vragen gesteld over hun voedingspatroon enz.. Tijdens die periode werd bijgehouden wat de deelnemers aten. Op die manier konden de wetenschappers na gaan hoeveel flavonoïden ze dagelijks binnenkregen. 

Opvallende conclusie uit het rapport is dat bij mensen die roken en minstens twee drankjes met alcohol per dag drinken het effect het sterkst was van de flavonoiden. ,,Het is bekend dat roken en veel alcohol drinken het risico op vroegtijdig overlijden vergroot. Dat risico zal verkleinen bij mensen die voldoende flavonoïden consumeren, maar het maakt niet alles ongedaan”, aldus hoofdonderzoekster Nicola Bondonno. ,,Het beste is nog steeds om te stoppen met roken en minder alcohol te drinken.”  

,,Het is dus wel belangrijk om voldoende van deze groenten en fruit met veel flavonoiden - antioxidanten te eten en drinken. Dat gaat gemakkelijk door je voedingspatroon aan te passen. In appels, broccoli, sinaasappels en ook groene thee en donkere chocolade zitten veel flavonoiden” De grens ligt bij 500 mg flavonoiden per dag. Wie meer gebruikte dan 500 mg had daar geen extra baat bij.  

figure1

Het volledige studierapport: Flavonoid intake is associated with lower mortality in the Danish Diet Cancer and Health Cohort is gratis in te zien.

Hier het abstract van de studie:

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

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

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.

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Acknowledgements

The authors wish to thank Professor Thomas A. Gerds for his statistical advice. The Danish Diet, Cancer, and Health Study was funded by the Danish Cancer Society, Denmark. FD is funded by The Danish Heart Foundation (Grant number 17-R115-A7443-22062) and Gangstedfonden (Grant number A35136), Denmark. NPB is funded by a National Health and Medical Research Council Early Career Fellowship (Grant number APP1159914), Australia. The salary of JMH is supported by a National Health and Medical Research Council of Australia Senior Research Fellowship, Australia (Grant number APP1116937).

Disclaimer

Where authors are identified as personnel of the International Agency for Research on Cancer/World Health Organization, the authors alone are responsible for the views expressed in this article and they do not necessarily represent the decisions, policy or views of the International Agency for Research on Cancer / World Health Organization.

Author information

N.P.B., F.D., K.O., A.T., and J.M.H. contributed to the study concept and design; AS calculated the flavonoid intake from FFQ data; N.P.B. and F.D. conducted the data analysis; N.P.B. and F.D. drafted the manuscript; N.P.B., F.D., C.K., K.M., C.P.B., J.R.L., K.D.C., G.G., A.S., A.C., A.T., K.O., and J.M.H. critically reviewed the final draft of the manuscript.

Correspondence to Nicola P. Bondonno.

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Competing interests

The authors declare no competing interests.

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Peer Review Information: Nature Communications thanks the anonymous reviewer(s) for their contribution to the peer review of this work. Peer reviewer reports are available.

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