Dietary Choices Linked to Long-term Heart Health

People who regularly consume polyphenol-rich foods and drinks, such as tea, coffee, berries, cocoa, nuts, whole grains, and olive oil, may have better long-term heart health, according to a new study led by Kings College London.

The research found that those with higher adherence to polyphenol-rich dietary patterns had lower predicted cardiovascular disease risk. The study followed 3,100 adults from the TwinsUK cohort for over a decade and analyzed a large number of metabolites in the urine that are produced when the body breaks down polyphenols.

The findings indicate that diets rich in specific groups of polyphenols were linked to healthier blood pressure and cholesterol profiles, contributing to lower cardiovascular disease risk scores. The researchers discovered that higher levels of polyphenol metabolites, especially flavonoids and phenolic acids, correlated with lower cardiovascular risk scores and increased HDL cholesterol, known as good cholesterol.

The study, published in BMC Medicine, introduced a polyphenol dietary score to capture the intake of 20 key polyphenol-rich foods. This score showed stronger associations with cardiovascular health than estimates of total polyphenol intake, suggesting that considering the overall diet offers a clearer picture of how these foods work together to support heart health.

Professor Ana Rodriguez-Mateos from Kings College London stated that long-term adherence to polyphenol-rich diets can significantly slow the rise in cardiovascular risk as people age. Small, sustained shifts toward foods like berries, tea, coffee, nuts, and whole grains may help protect the heart over time.

Dr. Yong Li, the first author of the study, emphasized that including polyphenol-rich foods in the diet is a simple and effective way to support heart health. The research also indicated that while cardiovascular risk naturally increases with age, higher polyphenol intake was associated with a slower progression of risk over the 11-year follow-up period.