Published in The American Journal of Clinical Nutrition, researchers examined the association between habitual flavonoid intake and incident hypertension.
They gathered data from semi-quantitative food-frequency questionnaires from the Nurses’ Health Study (NHS) II, NHS I, and the health Professionals Follow-Up Study (HPFS).
All together, 156,957 people were involved in the study, with their health data updated every four years.
During the 14-year follow-up, there were more than 34,000 cases of people with hypertension – 29,018 in women and 5,629 in men.
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