Flavanols Could Slash Heart Disease Risk—but Most Aren't Eating Enough

A new study has examined how flavanols—a group of natural compounds—could help lower the risk of heart disease. Researchers analysed data from over 30,000 people in the UK and US, using biomarkers to measure flavanol consumption. Their findings suggest most participants fall short of the intake levels linked to better cardiovascular health.

The research, published in Food & Function, involved experts from the University of Reading, Harvard Medical School, UC Davis, and Mars, Inc. They explored how flavanols—known for their antioxidant effects—improve blood vessel function, reduce inflammation, and support healthy lipid metabolism.

Results showed fewer than 20% of participants consumed enough flavanols to match the benefits seen in clinical trials. A daily intake of around 500mg, as demonstrated in the COSMOS trial, can significantly cut the risk of fatal heart events. Yet most diets provide far less. Foods like plums, cranberries, blackberries, and green tea rank among the richest sources, delivering high flavanol levels per serving. Professor Gunter Kuhnle of the University of Reading stressed the need for clearer dietary advice. Instead of focusing on food quantity, he argues for prioritising nutrient quality to enhance heart health. The study also calls on clinicians to discuss food choices with patients. It urges policymakers to review food labels and dietary guidelines, ensuring they reflect the latest evidence on flavanols and cardiovascular protection.

The findings highlight a gap between current diets and the flavanol intake needed for heart benefits. With most people consuming too little, the research pushes for targeted recommendations and updated public health strategies. This shift could help more individuals reach the levels shown to reduce cardiovascular mortality.