Vinicius A do Rosario1, Danielle A J M Schoenaker2,3, Katherine Kent4, Katrina Weston-Green2,3,5, Karen Charlton2. 1. School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW, 2522, Australia. vadr998@uowmail.edu.au. 2. School of Medicine, Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW, 2522, Australia. 3. Illawarra Health and Medical Research Institute, Wollongong, NSW, 2522, Australia. 4. Centre of Rural Health, School of Health Sciences, University of Tasmania, Launceston , TAS, 7248, Australia. 5. Molecular Horizons, University of Wollongong, Wollongong, NSW, 2522, Australia.
Abstract
PURPOSE: Epidemiological evidence suggests higher dietary flavonoid intake is associated with lower risk of several chronic diseases. This study aimed to investigate the association between intake of flavonoids and their subclasses, and incidence of hypertension among Australian women in two age cohorts. METHODS: This population-based study included 6599 middle-aged (52.5 ± 1.5 years) and 6099 reproductive-aged (27.5 ± 1.5 years) women from the Australian Longitudinal Study on Women's Health. Food frequency questionnaires were used to quantify intake of flavonoids by cross-referencing with the Phenol-Explorer food composition database. Generalised Estimating Equation analyses investigated associations with incident hypertension, adjusting for demographic and dietary variables and hypertension risk factors. RESULTS: There were 1645 cases (24.9%) of hypertension during 15 years follow-up in the middle-aged cohort and 336 cases (5.5%) during 12 years follow-up in the reproductive-aged cohort. Higher intakes of flavones [adjusted relative risk (ARR) for quintile 5 vs. 1: 0.82, 95% CI 0.70-0.97], isoflavones (0.86, 0.75-0.99) and flavanones (0.83, 0.69-1.00) were associated with a lower risk of hypertension in the middle-aged cohort. In the reproductive-aged cohort, higher intakes of flavanols (0.70, 0.49-0.99) were associated with a lower risk of hypertension. Key foods that provided these flavonoids were oranges, orange juice, apples, red wine and soy milk. CONCLUSION: Higher intakes of total flavonoids and subclasses were associated with a lower risk of hypertension in Australian women. These findings can be used in nutrition messaging and policies for improved cardiovascular health of women.
PURPOSE: Epidemiological evidence suggests higher dietary flavonoid intake is associated with lower risk of several chronic diseases. This study aimed to investigate the association between intake of flavonoids and their subclasses, and incidence of hypertension among Australian women in two age cohorts. METHODS: This population-based study included 6599 middle-aged (52.5 ± 1.5 years) and 6099 reproductive-aged (27.5 ± 1.5 years) women from the Australian Longitudinal Study on Women's Health. Food frequency questionnaires were used to quantify intake of flavonoids by cross-referencing with the Phenol-Explorer food composition database. Generalised Estimating Equation analyses investigated associations with incident hypertension, adjusting for demographic and dietary variables and hypertension risk factors. RESULTS: There were 1645 cases (24.9%) of hypertension during 15 years follow-up in the middle-aged cohort and 336 cases (5.5%) during 12 years follow-up in the reproductive-aged cohort. Higher intakes of flavones [adjusted relative risk (ARR) for quintile 5 vs. 1: 0.82, 95% CI 0.70-0.97], isoflavones (0.86, 0.75-0.99) and flavanones (0.83, 0.69-1.00) were associated with a lower risk of hypertension in the middle-aged cohort. In the reproductive-aged cohort, higher intakes of flavanols (0.70, 0.49-0.99) were associated with a lower risk of hypertension. Key foods that provided these flavonoids were oranges, orange juice, apples, red wine and soy milk. CONCLUSION: Higher intakes of total flavonoids and subclasses were associated with a lower risk of hypertension in Australian women. These findings can be used in nutrition messaging and policies for improved cardiovascular health of women.
Authors: Rhoda N Ndanuko; Linda C Tapsell; Karen E Charlton; Elizabeth P Neale; Marijka J Batterham Journal: Adv Nutr Date: 2016-01-15 Impact factor: 8.701
Authors: P Ireland; D Jolley; G Giles; K O'Dea; J Powles; I Rutishauser; M L Wahlqvist; J Williams Journal: Asia Pac J Clin Nutr Date: 1994-03 Impact factor: 1.662
Authors: Maria-Corina Serban; Amirhossein Sahebkar; Alberto Zanchetti; Dimitri P Mikhailidis; George Howard; Diana Antal; Florina Andrica; Ali Ahmed; Wilbert S Aronow; Paul Muntner; Gregory Y H Lip; Ian Graham; Nathan Wong; Jacek Rysz; Maciej Banach Journal: J Am Heart Assoc Date: 2016-07-12 Impact factor: 5.501
Authors: Sun Jo Kim; Nguyen Hoang Anh; Cheol Woon Jung; Nguyen Phuoc Long; Seongoh Park; Young Hyun Cho; Young Cheol Yoon; Eun Goo Lee; Mina Kim; Eui Young Son; Tae Ha Kim; Yingqian Deng; Johan Lim; Sung Won Kwon Journal: Front Nutr Date: 2022-04-05