Khaberni - A long-term British study, published in the BMC Medicine journal, showed that consuming larger amounts of foods rich in polyphenols—natural plant compounds—is associated with improved heart health and a slower increase in cardiovascular disease risks with age. The researchers followed more than 3100 adults for over ten years.
The analysis indicated that diets rich in specific types of polyphenols, particularly flavonoids and phenolic acids, were linked to lower levels of blood pressure and harmful cholesterol, thereby reducing overall heart risks. For the first time, researchers supported these findings by measuring biomarkers in urine resulting from the body's processing of polyphenols, where it was found that higher levels of these metabolites were associated with better heart health and elevated levels of "good" cholesterol.
To achieve greater accuracy in assessing dietary patterns, the scientists used a new Polyphenol Intake Score (PPS) that depends on consuming 20 common types of foods rich in these compounds in the British diet, such as tea, coffee, berries, cocoa, nuts, olive oil, and whole grains. The results revealed that this score was more correlated with heart health compared to just measuring the total amount of polyphenols, suggesting the importance of looking at the whole diet rather than focusing on individual compounds only.
Professor Anna Rodriguez-Mateos, the lead author of the study, said, "A long-term commitment to dietrich in polyphenols can clearly slow down the increase in heart disease risks as one ages." Dr. Yong Lee added, "Regularly including these foods is a simple and effective way to support heart health."
The study concludes that making small and sustainable changes to the diet towards more plant-based foods rich in polyphenols can be a practical preventive strategy to enhance long-term heart health, with further research needed to confirm the findings and expand their scope.
