Can Consuming a Higher Diversity of Dietary Flavonoids Keep the Doctor Away?

Doctor Benjamin Parmenter, Edith Cowan University

Postdoctoral Fellowship

Years funded: 2026 - 2028

Background: Flavonoids are natural compounds found in foods and beverages such as green and black tea, blueberries, oranges, apples, nuts and even red wine and dark chocolate. There are >25 different flavonoid types, found throughout different foods. Increasing flavonoid intake is now recommended in new dietary guidelines to prevent cardiovascular disease (CVD)—but this advice may be incomplete. Historically, flavonoids were thought to have similar functions in the body, but studies reveal different flavonoids exhibit various health benefits. This supports a critical role for increasing diversity of flavonoids in our diet, but this has never been investigated before. Recognising this, I developed the world’s first method to measure flavonoid diversity. I then found a daily flavonoid intake of ~500 mg (equivalent to ~2 cups of tea), is linked to a 10% lower CVD risk. However, those who consumed the widest diversity of flavonoids (from many sources), experienced an even lower risk—of up to 27%—despite consuming the same total amount. Consequently, my findings suggest the full potential of flavonoids is yet to be realised within current dietary advice. However, significant gaps remain in our understanding of how different flavonoids work together to diminish CVD, which combinations are optimal, and how this can be communicated in public guidelines.

Objectives: Building on my groundbreaking work, this project aims to: 1) Test if flavonoid diversity also protects against specific CVD types including heart disease and stroke 2) Identify the mechanism/s through which multiple flavonoids act together to diminish CVD 3) Develop intake recommendations for future dietary guidelines

Methods: I will use data from two large studies: the Danish Diet, Cancer, and Health Cohort (>55,000 participants) and the UK Biobank (>200,000 participants). I will conduct the first-ever analyses to evaluate if the quantity and diversity of flavonoid intake associate with lower heart disease and stroke. I will then investigative how flavonoid quantity and diversity influences body fat, blood lipids, inflammation, oxidative stress, blood sugar, blood pressure and blood vessel calcification. To inform intake recommendations, I will then test which flavonoid-rich foods—or combinations thereof—offer the greatest protection against CVD.

Impact: Current scientific consensus recommends increasing flavonoid intake for cardiovascular health. I believe this advice is incomplete. I propose both quantity and diversity of flavonoid intake are crucial for optimal benefits.

Translation and dissemination: This project will advance understanding providing essential evidence to inform public health messaging, unlocking the full potential of flavonoids in CVD prevention.