How flavanols in fruits and teas could slash heart disease risk

A new collaborative study has found that flavanols in common foods like fruits, vegetables, and teas can lower the risk of heart disease. Researchers also discovered that fewer than one in five people consume enough of these compounds to gain protective benefits. The findings suggest a need for clearer dietary advice on nutrient quality rather than just food quantity. The study highlighted that foods such as plums, cranberries, and blackberries rank among the richest sources of flavanols. Green tea and legumes like broad beans and pinto beans also contribute significant amounts. However, flavanol levels can vary widely depending on the type of produce, its ripeness, and how it is prepared.

Researchers recommended a daily intake of around 500mg of flavanols to cut the risk of fatal cardiovascular events. Currently, less than 20% of participants met this target. Professor Gunter Kuhnle, a lead researcher, stressed the importance of precise nutritional guidance to help people make better food choices. The study urged clinicians to discuss food selection with patients during consultations. It also called on policymakers to review food labelling and dietary guidelines, shifting focus from volume-based advice to nutrient quality.

The findings point to a clear link between flavanol intake and heart health. Experts now recommend updating dietary advice to highlight specific foods that provide these protective compounds. This could help more people meet the daily target and reduce cardiovascular risks.