Background: Flavonoids are bioactive compounds found in foods such as tea, chocolate, red
wine, fruit, and vegetables. Higher intakes of specific flavonoids and flavonoid-rich foods
have been linked to reduced mortality from specific vascular diseases and cancers.
However, the importance of flavonoids in preventing all-cause mortality remains uncertain.
Objective: The objective was to explore the association between flavonoid intake and risk of
5-y mortality from all causes by using 2 comprehensive food composition databases to�…