Nutritionists from institutions including the University of Reading, the University of Cambridge, and the University of California, Davis, analyzed the diets of tens of thousands of British residents. They found that individuals consuming foods and beverages rich in flavanols—such as tea, apples, and berries—exhibited lower blood pressure.
Researchers selected 25,618 participants from Norfolk, UK, in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. They examined dietary patterns and compared food consumption with blood pressure levels.Analysis revealed a blood pressure difference of 2 to 4 mmHg between the lowest 10% and highest 10% of flavanol consumers—a change comparable to the significant blood pressure reductions observed with Mediterranean or DASH (Dietary Approaches to Stop Hypertension) diets. This effect was more pronounced among hypertensive individuals.
This finding supports the health and nutritional benefits of dietary flavanols. Increasing flavanol intake in daily diets holds promise for reducing overall cardiovascular disease incidence.