A British long-term study, published in the journal BMC Medicine, has shown that consuming larger amounts of foods rich in polyphenols—natural plant compounds—is associated with improved heart health and a slower increase in the risk of cardiovascular diseases with age.
Researchers tracked more than 3,100 adults for over ten years. The analysis revealed that diets rich in specific types of polyphenols, particularly flavonoids and phenolic acids, were linked to lower blood pressure and 'bad' cholesterol levels, leading to an overall reduction in cardiac risks.
To achieve greater accuracy in evaluating dietary patterns, scientists used a new score to measure polyphenol intake (PPS), based on the consumption of 20 common polyphenol-rich foods in the British diet, such as tea, coffee, berries, cocoa, nuts, olive oil, and whole grains.
For the first time, researchers supported these findings by measuring biomarkers in urine resulting from the body's processing of polyphenols. It was found that higher levels of these metabolites were associated with better heart health and increased levels of 'good' cholesterol.
Professor Anna Rodriguez-Mateos, lead author of the study, stated: "Long-term adherence to polyphenol-rich diets can significantly slow the rise in heart disease risk with age."
The results indicated that this score was more closely linked to heart health than assessing the total quantity of polyphenols consumed, highlighting the importance of considering the overall dietary pattern rather than focusing on individual compounds alone.
Dr. Young Lee added that "including these foods regularly is a simple and effective way to support heart health."
The study concludes that making small, sustainable changes to the diet towards more plant-based foods rich in polyphenols can be a practical preventive strategy for long-term heart health improvement, although further research is needed to confirm the findings and expand their scope.
