In a large, 7.8-year median follow-up study, participants who had a high intake of flavonols had a lower risk of dying from cancer, cardiovascular disease or all causes. The findings were published on February 25, 2024, in the Nature journal Scientific Reports, the world’s fifth most-cited journal.

“This finding may be related to the anti-tumor, anti-inflammatory, and anti-oxidative stress properties of flavonol,” wrote author Zhiqiang Zong and colleagues at Anhui Medical University in China.

Flavonols are found in fruits, vegetables and other plants. Individuals whose total flavonol intake was among the top 25% of subjects had an adjusted 56% lower adjusted risk of dying from cancer, a 31% lower adjusted risk of dying from cardiovascular disease and a 40% lower adjusted risk of mortality from other causes compared with people whose flavonol intake was among the lowest 25%.

Not all flavonols are created equal, however, according to the study. When researchers examined the association between individual flavonols and mortality rate, they found that having an intake in the top 25% of subjects of a specific type, quercetin, experienced a 47% reduction in the risk of dying from cancer and 38% lower risks of cardiovascular and other causes of mortality compared with those whose quercetin intake was lowest. Some food sources of quercetin include citrus fruit, apples, berries, onions, wine and tea.

The study included data from 11,679 adult participants who enrolled during 2007–2008, 2009–2010, and 2017–2018 in the National Health and Nutrition Examination Survey (NHANES) of U.S. residents. Dietary recall interview responses provided information concerning food intake, which researchers analyzed for flavonol content.