Dark chocolate and tea among foods that could lead to longer life, Queen's University study finds
The study tracked over 120,000 people aged between 40 and 70 for over a decade.
It's research was led by a team of academics from QUB, alongside Edith Cowan University Perth (ECU), and the Medical University of Vienna and Universitat Wien.
Their findings revealed that diversifying the consumption of plant compounds called flavonoids could help prevent diseases such as cancer, heart disease and type-2 diabetes.
Flavonoids are a group of naturally occurring substances found in plant foods like tea, berries, oranges, grapes, dark chocolate and even red wine.
It is the first study to suggest that there is a benefit for those who eat a wide range of these foods beyond consuming a high quantity of them.
Co-leading the research was Professor Adeín Cassidy who called the findings 'significant' in helping to increase the chance of reducing ill-health.
Professor Cassidy from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at QUB said: 'We have known for some time that higher intakes of dietary flavonoids, powerful bioactives naturally present in many foods and drinks, can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson's.
'We also know from lab data and clinical studies that different flavonoids work in different ways, some improve blood pressure, others help with cholesterol levels and decrease inflammation.
'This study is significant as the results indicate that consuming a higher quantity and wider diversity has the potential to lead to a greater reduction in ill health than just a single source.'
He added that the results provide 'a clear and public health message' for basic dietary swaps which can help improve health in the long-term.
Also co-leading the paper was ECU Research Fellow Dr Benjamin Parmenter who explained how just two cups of tea was enough to reduce all-cause mortality by 16%.
'However, those who consumed the widest diversity of flavonoids, had an even lower risk of these diseases, even when consuming the same total amount.'
Dr Parmenter explained: 'So for example, instead of just drinking tea, it's better to eat a range of flavonoid-rich foods to make up your intake, because different flavonoids come from different foods.'
Professor Tilman Kuhn from QUB and the partnering Austrian university's highlighted the diversity aspect of flavonoid consumption has never been explored until now.
The study co-lead said: 'The importance of diversity of flavonoid intake has never been investigated until now, so our study is very significant as the findings align with popular claims that eating colourful foods are invaluable to maintain good health.
'Eating fruits and vegetables in a variety of colours, including those rich in flavonoids, means you're more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle.'
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