Intake of Flavonoids and Flavonoid-Rich Foods, and Mortality Risk Among Individuals With Parkinson Disease: A Prospective Cohort Study


This brilliant study linked flavonoid consumption to reduced mortality risks in Parkinson's patients.

Flavonoids are well known for their potential to exert neuroprotective benefits, yet evidence of their role in improving survival rates among individuals with Parkinson disease (PD) remains lacking. In their study, Zhang et. al, aimed to prospectively study the association between pre- and post-diagnosis flavonoid intakes and risk of mortality among individuals with PD identified from two large ongoing cohorts of US men and women.

The study included 599 women from the Nurses’ Health Study and 652 men from the Health Professionals Follow-up Study who were newly diagnosed with PD during follow-up. Dietary intakes of total flavonoid and its subclasses together with major flavonoid-rich foods (tea, apples, berries, orange and orange juice, and red wine) were repeatedly assessed based on a validated food frequency questionnaire every 4 years. Mortality was ascertained via the National Death Index and state vital statistics records.

The following results were obtained:

In conclusion, among individuals with PD, higher consumption of flavonoids, especially anthocyanins and flavan-3-ols, and flavonoid-rich food such as berries and red wine, was likely to be associated with a lower risk of mortality.

The role of flavonoids in diminishing parkinson's mortality risk will be presented in our 15th World Congress on Polyphenols Applications on September 28-30, 2022- Valencia Spain.


Image source: The image is in the public domain

Article DOI: 10.1212/WNL.0000000000013275