An international team of scientists from Edith Cowan University, Queen’s University Belfast, and the Medical University of Vienna has conducted groundbreaking research on the impact of diet on longevity. Their findings were published in the prestigious journal Nature Food. 

The analysis covered data from over 120,000 people who were observed for a decade. The results are clear – a diet rich in flavonoids can significantly reduce the risk of premature death. 

Flavonoids are natural chemical compounds from the polyphenol group, found in berries, apples, onions, citrus fruits, tea, cocoa, red wine, and green tea, among others. They protect plants from oxidative stress and pathogens, and in the human body they have anti-inflammatory and antioxidant properties and support the circulatory system. 

According to the researchers, regular consumption of flavonoids at a level of about 500 mg per day – i.e., two cups of tea and one serving of fruit – is associated with:  16% lower risk of death from any cause, 10% lower risk of developing type 2 diabetes and cardiovascular disease. 

The authors of the study emphasize that the key is not one specific product, but a varied plant-based diet that regularly includes flavonoid-rich ingredients. 

The results fit into the broader context of research on the so-called “blue zones” – regions of the world with the highest percentage of centenarians – where rational eating patterns based on plants, moderation, and the quality of the products consumed prevail.