Flavanols in Teas & Fruits Found Effective for Lowering Blood Pressure
New research now shows that flavanols, a compound commonly found in teas and almost all fruits and vegetables are associated with significantly lower systolic and diastolic blood pressure. High blood pressure is a leading disease risk factor globally, and these results with flavanols reinforce the message that dietary interventions can positively affect blood pressure.
The study was published online on October 21 in the Scientific Reports.
They were 24,152 participants in the study, and 55 percent were women. Many of which were tea drinkers. The results showed that participants with the highest 10% of flavanol intake had blood pressure on average 1-3 mm Hg lower than those with the lowest 10% intake of flavanol. Higher flavanol intake was associated with lower blood pressure and an overall better blood lipid/fat profile.
The study's analysis also showed that the association between flavanol intake and blood pressure was strongest among participants at higher risk of developing cardiovascular disease, significantly older participants, and those with existing hypertension. Eating more fruits and vegetables with flavanols and drinking tea helps to impact blood pressure reduction positively.
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