Heart expert Prof Naveed Sattar, from the University of Glasgow, said although some small trials had shown some favourable effects of flavonoids on blood pressure, there was no real evidence yet showing actual reductions in heart disease outcomes.
He said more trials were needed before they could be recommended as a way “to reduce cardiovascular events”, such as heart attacks and strokes.
Prof Ana Rodriguez-Mateos, an expert in nutrition at King’s College London, said the levels of flavanol in fruit and vegetables can vary widely, as they also do in fibre content, and that this should be explored further.
Dell Stanford, from the BHF, says how much flavanol is contained in different products depends on where the food is grown, the climate, its ripeness, and how it is stored or processed – and also on who is eating it.
“Small amounts are absorbed directly. Our gut bacteria help break down flavanols into forms the body can use, but everyone’s gut bacteria are different, so the benefits people get from flavanols may vary too.”
The BHF and the British Nutrition Foundation say the best way to support your heart health is to follow established advice to eat a balanced diet, external containing a wide variety of fruit and vegetables.
