Bondonno Nicola P, Liu Yan Lydia, Grodstein Francine, Rimm Eric B, Cassidy Aedín
Co-Centre for Sustainable Food Systems and Institute for Global Food Security, Queen's University Belfast, North Ireland; Institute for Nutrition Research, School of Medical and Health Sciences, Edith Cowan University, Perth, Australia; Danish Cancer Society Research Centre (DCRC), Copenhagen, Denmark.
Department Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, United States.
Am J Clin Nutr. 2025 May;121(5):972-985. doi: 10.1016/j.ajcnut.2025.02.010. Epub 2025 Feb 15.
Our knowledge of the importance of flavonoid-rich foods in preventing unhealthy aging across its different domains is limited.
This study aimed to examine prospective associations between flavonoid-rich food and flavonoid intakes and indicators of unhealthy aging, namely frailty, impaired physical function, and poor mental health.
We followed up 62,743 females and 23,687 males, all aged ≥60 y, from the Nurses' Health Study (1990-2014) and Health Professionals Follow-up Study (2006-2018), respectively. Both time-updated and change in intakes of a flavodiet score (an aggregate of intakes of major flavonoid-rich foods and beverages) and individual flavonoid-rich foods and beverages and time-updated intakes of total flavonoids and flavonoid subclasses were calculated from food frequency questionnaires collected at baseline and every subsequent 4 y. Associations with incident frailty, impaired physical function, and poor mental health, assessed from self-reported questionnaire responses, were examined with multivariable-adjusted Cox proportional hazards models.
In the Nurses' Health Study, participants with the highest flavodiet scores, compared with the lowest, had a 15% lower risk of frailty (HR: 0.85; 95%CI: 0.80, 0.90), a 12% lower risk of impaired physical function (HR: 0.88; 95% CI: 0.84, 0.91), and a 12% lower risk of poor mental health (HR: 0.88; 95% CI: 0.82, 0.94). Increases in flavodiet scores and both higher intakes and increases in intakes of tea, red wine, apples, blueberries, and oranges tended to be associated with lower risks of all outcomes. Higher intakes of total flavonoids and all flavonoid subclasses tended to be associated with a lower risk of each outcome. Although fewer associations were observed among males in the Health Professionals Follow-up Study, those with the highest flavodiet scores had a lower risk of poor mental health.
High intakes of flavonoid-rich foods may support healthy aging. Further research is needed, including examining sex-specific associations, as incorporating flavonoid-rich foods in the diet may be a simple strategy to support healthy aging.
我们对于富含类黄酮食物在预防不同领域不健康衰老方面重要性的认识有限。
本研究旨在探讨富含类黄酮食物和类黄酮摄入量与不健康衰老指标（即衰弱、身体功能受损和心理健康不佳）之间的前瞻性关联。
我们分别对护士健康研究（1990 - 2014年）中的62743名女性和健康专业人员随访研究（2006 - 2018年）中的23687名男性进行了随访，所有参与者年龄均≥60岁。根据在基线及随后每4年收集的食物频率问卷，计算了类黄酮饮食评分（主要富含类黄酮食物和饮料摄入量的总和）、个别富含类黄酮食物和饮料摄入量的时间更新值和变化，以及总类黄酮和类黄酮亚类的时间更新摄入量。通过多变量调整的Cox比例风险模型，研究了与自我报告问卷回答评估的衰弱、身体功能受损和心理健康不佳发生率之间的关联。
在护士健康研究中，类黄酮饮食评分最高的参与者与最低者相比，衰弱风险降低15%（风险比：0.85；95%置信区间：0.80, 0.90），身体功能受损风险降低12%（风险比：0.88；95%置信区间：0.84, 0.91），心理健康不佳风险降低12%（风险比：0.88；95%置信区间：0.82, 0.94）。类黄酮饮食评分的增加以及茶、红酒、苹果、蓝莓和橙子摄入量的增加及摄入量的提高，往往与所有结局风险降低相关。总类黄酮和所有类黄酮亚类摄入量的增加，往往与每个结局风险降低相关。尽管在健康专业人员随访研究中的男性中观察到的关联较少，但类黄酮饮食评分最高者心理健康不佳风险较低。
高摄入富含类黄酮的食物可能有助于健康衰老。需要进一步研究，包括研究性别特异性关联，因为将富含类黄酮的食物纳入饮食可能是支持健康衰老的一种简单策略。
