There are more than 6,000 types of flavonoids, which are naturally present in most fruits and vegetables. Some of the more well-known types include flavonols, flavones, flavanones and anthocyanins. <\/p>\n
Previous studies have associated dietary flavonoids with weight loss, though the team involved in this latest study – including Monica L. Bertoia of the Harvard T.H. Chan School of Public Health in Boston, MA – notes that most research has focused on the weight-loss effect of flavan-3-ol, a flavonoid found in green tea. <\/p>\n
What is more, Bertoia and colleagues say most previous studies assessing the link between dietary flavonoids and weight loss have only included a small number of participants who were overweight or obese. <\/p>\n
For their study, the team set out to assess how intake of seven types of flavonoids influenced the weight of 124,086 men and women aged 27-65 who were part of the Health Professionals Follow-up Study, the Nurses’ Health Study or the Nurses’ Health Study II. <\/p>\n
Every 4 years between 1986-2011, participants were required to complete a dietary questionnaire, from which the researchers assessed their intake of dietary flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, proanthocyanidins and flavonoid polymers. <\/p>\n
Participants’ weight, lifestyle habits and diagnosis of any diseases were assessed through a questionnaire completed every 2 years.
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\nThe researchers found that participants who increased their consumption of certain flavonoid types – flavonols, flavan-3-ols, anthocyanins and flavonoid polymers – during the study period were less likely to experience weight gain. <\/p>\n
Anthocyanins, flavonoid polymers and flavonols were associated with the least weight gain; every additional 10 mg of anthocyanins, 138 mg of flavonoid polymers and 7 mg of flavonols consumed daily were associated with 0.16-0.23 Ibs less weight gained each 4 years. <\/p>\n
These findings remained after accounting for potentially confounding factors, including changes to participants’ smoking status, physical activity and other dietary aspects. <\/p>\n
The main sources of anthocyanins in the study were strawberries and blueberries, while tea and onions were the main sources of flavonols. Intake of flavan-3-ols and their polymers primarily came from tea and apples. <\/p>\n
Bertoia and colleagues note that their findings are observational, meaning no definite conclusion can be reached. <\/p>\n
Still, the team says the results could help combat the current obesity epidemic by offering guidance on which fruits and vegetables are best for weight maintenance: <\/p>\n
“Higher intake of foods rich in flavonols, flavan-3-ols, anthocyanins, and flavonoid polymers may contribute to weight maintenance in adulthood and may help to refine dietary recommendations for the prevention of obesity and its potential consequences.” <\/p>\n
The researchers add that preventing just small amounts of weight gain can have a significant impact on public health, reducing the risk of diabetes, high blood pressure, cardiovascular disease and some types of cancer. <\/p>\n
The authors admit that there are some limitations to their findings. For example, while participants’ intake of flavonoids was assessed through a dietary questionnaire, the amount of flavonoids present in foods is likely to have varied depending on food ripeness, food processing, storage and season. <\/p>\n
Additionally, they note that the dietary questionnaire may not have identified all food sources of flavonoids, so the results may have underestimated the link between flavonoid intake and weight maintenance. <\/p>\n
This research follows another study from Bertoia and colleagues that Medical News Today reported last September, in which the team found intake of low-fiber, higher-glycemic and starchy vegetables – such as peas, corn and potatoes – may lead to weight gain.<\/p>\n","protected":false},"excerpt":{"rendered":"