Diet goodies and heart disease

[Guest guest]

Hi All,

Which flavonoids are best for preventing heart disease?

Only the intake of flavan-3-ols was.

While the pdf-available below study was a case-control

experiment, it may be of interest nonetheless.

That the " competition " flavonoids were not described in

the abstract led to the below from Table 3 being included

below the abstract, which is below.

Anthocyanidins (per 31.9 mg/day) 0.86 0.72–1.03 0.1 (per 31.9

mg/day) having an odds ratio of 0.86 confidence

interval, 0.72–1.03 and P = 0.1 seemed to be fairly high.

See also, the description of the different flavonoids

between the abstract and Table 3.

In foods, " ... total anthocyanidin content ...: 447 +/- 8 mg/100 g;

strawberry, 23.8 +/- 0.4 mg/100 g; black currant, 135 +/-

3 mg/100 g; bilberry, 360 +/- 3 mg/100 g; and Cabernet

sauvignon red wine, 26.1 +/- 0.1 mg/100 mL. ... "

PMID: 11559107 [PubMed - indexed for MEDLINE].

Eur J Clin Nutr. 2004 Jun 30; [Epub ahead of print]

Intake of specific flavonoid classes and coronary heart disease-a

case-control

study in Greece.

Lagiou P, Samoli E, Lagiou A, Tzonou A, Kalandidi A, J,

Dwyer J,

Trichopoulos D.

... coronary heart disease (CHD) ... 329 patients

with electrocardiographically confirmed first coronary infarct or a

first

positive coronary arteriogram, or both (participation fraction 93%).

Controls

were 570 patients admitted to the same hospital for minor conditions

unrelated

to nutrition (participation fraction 95%). ... There was

statistically

significant evidence (P approximately 0.03) for an inverse

association between

intake of flavan-3-ols and CHD risk, an increase of about 21 mg per

day

corresponding to a 24% decrease in CHD risk. The inverse association

between

flavan-3-ols and CHD risk was largely accounted for by the intake of

wine and to

a lesser extent tea. For none of the other flavonoid classes was there

statistically significant evidence of an association. ...

PMID: 15226759 [PubMed - as supplied by publisher]

Introduction

Flavonoids occur naturally in plants and have strong

antioxidant, anti-inflammatory, antithrombotic and en-dothelial

protection properties (Gryglewski et al, 1987; Soleas

1999; Giugliano, 2000; Middleton et al, 2000). Six classes of

flavonoids common in foods are usually considered: fla-vones,

flavonols, flavan-3-ols, flavanones, anthocyanidins

and isoflavones. Flavones, particularly apigenin and luteolin,

are mainly present in leafy vegetables and herbs. Flavonols

are found in many plant foods; they include the glycosides of

quercetin in fruits, leaves and vegetables, kaempferol in

many fruits and leafy vegetables, isorhamnetin in onions

and pears, and myricetin in berries, maize and tea. Flavan-3-

ols, specifically the catechins, are abundant in ripe fruits,

leaves, tea and red wine. The major sources of the flavanone

class in foods are citrus fruits and juices. The anthocyanidins

are most abundant in fruits and red wine and less frequent in

vegetables. The isoflavones include the compounds daidzein

and genistein and are found mainly in soya and soya

products ( and Dwyer, 1998).

...

Table 3 Multiple logistic regression-derived odds ratios for

coronary

heart disease per one standard deviation increment of the major

categories of flavonoids

Flavonoid category Odds ratio* 95% Confidence interval* P-

value*

Flavanones (per 35.5 mg/day) 1.15 0.96–1.38 0.13

Flavan-3-ols (per 20.8 mg/day) 0.76 0.59–0.97 0.03

Flavonols (per 5.9 mg/day) 1.01 0.84–1.21 0.95

Flavones (per 0.6 mg/day) 1.07 0.91–1.26 0.39

Anthocyanidins (per 31.9 mg/day) 0.86 0.72–1.03 0.1

Isoflavones (per 0.6 mg/day) 0.92 0.78–1.08 0.31

Total flavonoids (per 68.3 mg/day) 0.94 0.77–1.14 0.52

*Adjusted for age, gender, place of residence, interviewer

identity, years of

education, body mass index, regular exercise, hypertension status,

smoking

habits and number of cigarettes, total energy intake, saturated lipid

intake

and unsaturated lipid intake, alcohol consumption, and coffee intake.

Not

adjusted mutually among flavonoid categories.

Cheers, Alan Pater