Tea and dark chocolate could help you live longer, Queens study shows 

Flavonoids are found in plant foods like tea, blueberries, strawberries, oranges, apples, grapes, and even red wine and dark chocolate.

Tea, berries and dark chocolate could lead to a longer life span, new research has indicated.

The study found those who consume a diverse range of foods rich in flavonoids, such as tea, berries, dark chocolate, and apples, could lower their risk of developing serious health conditions and have the potential to live longer.

The study was led by a team of researchers from Queen’s University Belfast, Edith Cowan University Perth, and the Medical University of Vienna and Universitat Wien.

The findings reveal increasing the diversity of flavonoids within your diet could help prevent the development of health conditions such as type 2 diabetes, cardiovascular disease, cancer and neurological disease.

Flavonoids are found in plant foods like tea, blueberries, strawberries, oranges, apples, grapes, and even red wine and dark chocolate.

Published on Tuesday in Nature Food, the research tracked more than 120,000 participants aged from 40 to 70 years old for over a decade.

It is the first study of its kind to suggest there is a benefit to consuming a wide range of flavonoids beyond that of simply consuming a high quantity.

Study co-lead, Professor Aedín Cassidy from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen’s said: “We have known for some time that higher intakes of dietary flavonoids, powerful bioactives naturally present in many foods and drinks, can reduce the risk of developing heart disease, type 2 diabetes, and neurological conditions like Parkinson’s.

“We also know from lab data and clinical studies that different flavonoids work in different ways, some improve blood pressure, others help with cholesterol levels and decrease inflammation. This study is significant as the results indicate that consuming a higher quantity and wider diversity has the potential to lead to a greater reduction in ill health than just a single source.” 

Edith Cowan University research fellow, first author and co-lead of the study, Dr Benjamin Parmenter, made the initial discovery that a flavonoid-diverse diet is good for health.

He explained: “Flavonoid intakes of around 500mg a day was associated with a 16% lower risk of all-cause mortality, as well as a 10% lower risk of CVD [cardiovascular disease], type 2 diabetes, and respiratory disease. That's roughly the amount of flavonoids that you would consume in two cups of tea.

“However, those who consumed the widest diversity of flavonoids, had an even lower risk of these diseases, even when consuming the same total amount.”