Latest news with #NatureFood
Yahoo
2 days ago
- Health
- Yahoo
Diet containing foods with this key component can lead to longer life, study finds
A diet containing daily servings of tea, berries, apples, oranges or grapes may lower the risk of early death and promote longevity. A new study published in the journal Nature Food concludes that people who consume a diverse range of foods rich in flavonoid molecules may have a lower risk of developing chronic health conditions and a higher potential to live longer. Consuming flavonoid food sources in the form of tea, berries, dark chocolate, and apples can prevent the development of conditions like type 2 diabetes, cancer and heart and neurological diseases, scientists, including from Queen's University Belfast, say. '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 as well as neurological conditions like Parkinson's,' study co-author Aedín Cassidy explains. '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.' Flavonoid molecules are found abundantly in blueberries, strawberries, oranges, apples, grapes, and even tea, red wine and dark chocolate. 'Flavonoid intakes of around 500mg a day were associated with a 16 per cent lower risk of all-cause mortality as well as a 10 per cent lower risk of cardiovascular disease, type 2 diabetes, and respiratory disease,' Benjamin Parmenter, another author of the study, says. 'That's roughly the amount of flavonoids that you would consume in two cups of tea.' The study, which involved tracking over 120,000 people aged 40 to 70 for over a decade, is the first of its kind to highlight a benefit to consuming a diverse range of flavonoids beyond simply consuming a high quantity. The findings indicate consuming a higher quantity and a wider diversity of flavonoid foods can lead to a greater reduction in ill health than just a single source. The research is in line with the popular belief that eating colourful foods is invaluable to maintaining good health. 'Eating fruits and vegetables in a variety of colours, including those rich in flavonoids, means that you are more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle,' study author Tilman Kuhn says. 'The results provide a clear public health message,' says Dr Cassidy, 'suggesting that simple and achievable dietary swaps, like drinking more tea and eating more berries and apples, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long term.'
Yahoo
2 days ago
- Health
- Yahoo
Diet containing foods with this key component can lead to longer life, study finds
A diet containing daily servings of tea, berries, apples, oranges or grapes may lower the risk of early death and promote longevity. A new study published in the journal Nature Food concludes that people who consume a diverse range of foods rich in flavonoid molecules may have a lower risk of developing chronic health conditions and a higher potential to live longer. Consuming flavonoid food sources in the form of tea, berries, dark chocolate, and apples can prevent the development of conditions like type 2 diabetes, cancer and heart and neurological diseases, scientists, including from Queen's University Belfast, say. '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 as well as neurological conditions like Parkinson's,' study co-author Aedín Cassidy explains. '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.' Flavonoid molecules are found abundantly in blueberries, strawberries, oranges, apples, grapes, and even tea, red wine and dark chocolate. 'Flavonoid intakes of around 500mg a day were associated with a 16 per cent lower risk of all-cause mortality as well as a 10 per cent lower risk of cardiovascular disease, type 2 diabetes, and respiratory disease,' Benjamin Parmenter, another author of the study, says. 'That's roughly the amount of flavonoids that you would consume in two cups of tea.' The study, which involved tracking over 120,000 people aged 40 to 70 for over a decade, is the first of its kind to highlight a benefit to consuming a diverse range of flavonoids beyond simply consuming a high quantity. The findings indicate consuming a higher quantity and a wider diversity of flavonoid foods can lead to a greater reduction in ill health than just a single source. The research is in line with the popular belief that eating colourful foods is invaluable to maintaining good health. 'Eating fruits and vegetables in a variety of colours, including those rich in flavonoids, means that you are more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle,' study author Tilman Kuhn says. 'The results provide a clear public health message,' says Dr Cassidy, 'suggesting that simple and achievable dietary swaps, like drinking more tea and eating more berries and apples, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long term.'
The Independent
2 days ago
- Health
- The Independent
Diet containing foods with this key component can lead to longer life, study finds
A diet containing daily servings of tea, berries, apples, oranges or grapes may lower the risk of early death and promote longevity. A new study published in the journal Nature Food concludes that people who consume a diverse range of foods rich in flavonoid molecules may have a lower risk of developing chronic health conditions and a higher potential to live longer. Consuming flavonoid food sources in the form of tea, berries, dark chocolate, and apples can prevent the development of conditions like type 2 diabetes, cancer and heart and neurological diseases, scientists, including from Queen's University Belfast, say. '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 as well as neurological conditions like Parkinson's,' study co-author Aedín Cassidy explains. '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.' Flavonoid molecules are found abundantly in blueberries, strawberries, oranges, apples, grapes, and even tea, red wine and dark chocolate. 'Flavonoid intakes of around 500mg a day were associated with a 16 per cent lower risk of all-cause mortality as well as a 10 per cent lower risk of cardiovascular disease, type 2 diabetes, and respiratory disease,' Benjamin Parmenter, another author of the study, says. 'That's roughly the amount of flavonoids that you would consume in two cups of tea.' The study, which involved tracking over 120,000 people aged 40 to 70 for over a decade, is the first of its kind to highlight a benefit to consuming a diverse range of flavonoids beyond simply consuming a high quantity. The findings indicate consuming a higher quantity and a wider diversity of flavonoid foods can lead to a greater reduction in ill health than just a single source. The research is in line with the popular belief that eating colourful foods is invaluable to maintaining good health. 'Eating fruits and vegetables in a variety of colours, including those rich in flavonoids, means that you are more likely to get the vitamins and nutrients you need to sustain a healthier lifestyle,' study author Tilman Kuhn says. 'The results provide a clear public health message,' says Dr Cassidy, 'suggesting that simple and achievable dietary swaps, like drinking more tea and eating more berries and apples, can help increase the variety and intake of flavonoid-rich foods, and potentially improve health in the long term.'
Newsweek
3 days ago
- Health
- Newsweek
Foods That May Lower Risk of Early Death Revealed
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Adding more berries, apples or cups of tea to your daily routine could be the key to living healthier—and for longer. That is the message from a new study published in Nature Food, which shows that the quantity and variety of flavonoids in our diets could be independently linked to a lower risk of chronic diseases and early death. Researchers—drawn from Queen's University Belfast, Edith Cowan University in Perth, the Medical University of Vienna, and Universität Wien—tracked 124,805 adults between 40 and 70 for over a decade using data from the U.K. Biobank. Their findings suggest that people who consumed the highest quantity and diversity of flavonoid-rich foods had a 6–20 percent lower risk of developing cardiovascular disease, type 2 diabetes, cancer, respiratory illness and neurodegenerative diseases—and a lower risk of dying from any cause. "Flavonoid intakes of around 500 milligrams a day was associated with a 16 percent lower risk of all-cause mortality, as well as a ~10 percent lower risk of CVD, type 2 diabetes, and respiratory disease," Benjamin Parmenter, research fellow at Edith Cowan University and co-lead author of the study, said in a statement. "That's roughly the amount of flavonoids that you would consume in two cups of tea." The researchers focused not only on the existence of flavonoids in participants' diets but also on the diversity of flavonoid subclasses they consumed. This is because it is already well known that flavonoids offer a variety of health benefits. Foods high in flavonoids include tea, blueberries, strawberries, oranges, apples, grapes and dark chocolate. A bowl of blueberries is laid out on a wooden table. A bowl of blueberries is laid out on a wooden table. Getty Images Parmenter emphasized that the diversity of flavonoids consumed was even more important than the total amount. Those who consumed the widest diversity of flavonoids had an even lower risk of these diseases, even when consuming the same total amount. The study points to it being better to eat a range of flavonoid-rich foods to make up your intake, than just tea, for instance, because different flavonoids come from different foods. The researchers noted that while the benefits of flavonoid intake are becoming clearer, the mechanisms behind why a wider variety offers greater protection are still under investigation. Nevertheless, the data points toward the idea that dietary variety—especially among flavonoid-rich foods—could be a more effective approach to reducing chronic disease risks than focusing on a single 'superfood.' Human performance scientist and longevity expert Mark Kovacs agreed that flavonoids are key to safeguarding one's health. He told Newsweek that berries are among the best foods to add to your diet to minimize chronic illness risk. He explained that blueberries, blackberries and raspberries are all loaded with polyphenols, of which flavonoids are a specific type of. "Berries support brain health, reduce oxidative stress, and may delay biological aging" Kovacs said. Do you have a tip on a science story that Newsweek should be covering? Do you have a question about flavonoids? Let us know via science@ Reference Parmenter, B., Thompson, A. S., Bondonno, N. P., Jennings, A., Murray, K., Perez, Cornago, A., Hodgson, J. M., Tresserra-Rimbau, A., Kuhn, T., Cassidy, A. (2025). High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic illness. Nature Food.
Business Mayor
28-04-2025
- Health
- Business Mayor
This is how much meat you can eat without damaging the planet
Sign up for our free Health Check email to receive exclusive analysis on the week in health Get our free Health Check email Meat consumption equivalent to less than two chicken breast fillets per week can be considered sustainable for the planet, a new study estimates. Researchers have been calling for reducing meat consumption and increasing legume intake to meet one's protein needs for years now as livestock is estimated to be responsible for nearly 15 per cent of the global greenhouse gas emissions. They have been urging people to adopt a plant-based 'flexitarian' diet in which meat is eaten less than once a week. But how exactly much meat consumption is recommended weekly has remained unclear. 'Most people now realise that we should eat less meat for both environmental and health reasons. But it is hard to relate to how much 'less' is and whether it really makes a difference in the big picture,' said Caroline Gebara, an expert in sustainable development from the Technical University of Denmark. The latest study, published in the journal Nature Food, puts this number at about 255 grams, or 9 ounces, of meat per week. 'We have calculated a concrete figure – 255 grams of poultry or pork a week – which you can actually visualise and consider when you are standing in the supermarket,' Dr Gebara said. This is equivalent to about two chicken breast fillets, the limit of meat one person can consume weekly without harming the planet. Trays of beef for sale in a supermarket in McLean, Virginia, US (AFP via Getty) The figure applies only to poultry and pork. The study warns that even a 'modest consumption' of beef exceeds what the planet can sustain. 'Our calculations show that even moderate amounts of red meat in one's diet are incompatible with what the planet can regenerate of resources based on the environmental factors we looked at in the study,' Dr Gebara said. 'However, there are many other diets, including ones with meat, that are both healthy and sustainable.' The study calls for better political guidance and public frameworks to support sustainable food choices. The study considers environmental factors like carbon dioxide emissions, water and land use as well as the health impact of different diets. It examines over 100,000 variations of 11 types of diets and calculates their respective environmental and health effects. It concludes that even moderate amounts of red meat exceeded planetary sustainability limits. A pescetarian, vegetarian or vegan diet, on the other hand, is much more likely to be within the limits of what the planet can support, the study says. Mixed diets such as vegetarian, but with the addition of dairy or eggs, can also be sustainable. 'For example, our calculations show that it is possible to eat cheese if that is important to you, while at the same time having a healthy and climate-friendly diet,' Dr Gebara said. 'The same is true for eggs, fish, and white meat but the premise is of course, that the rest of your diet is then relatively healthy and sustainable. But it doesn't have to be either-or.'
