The Relationship Between Dietary Flavonoid Intake and Hypertension: A Cross-Sectional Study from NHANES

Abstract

Abstract Background: This study aims to explore the relationship between dietary flavonoid intake and hypertension in American adults through a nationally representative sample. Methods: A cross-sectional analysis was conducted, including 9,123 individuals from the National Health and Nutrition Examination Survey (NHANES) and the Food and Nutrient Database for Dietary Studies (FNDDS), covering data from 2007-2011 and 2017-2018. Flavonoid intake was measured using a two-day dietary recall questionnaire. Multivariate logistic regression, stratified analysis, and restricted cubic splines (RCS) were employed to assess the potential association between flavonoid consumption and hypertension, with adjustments for possible confounding variables. Results: The study found a significant negative correlation between dietary intake of total flavonoids, flavanones, anthocyanins, and flavan-3-ols and hypertension. Statistically significant nonlinear relationships were observed for flavanones, flavan-3-ols, flavonols, and total flavonoids with hypertension, with significant p-nonlinear values of 7E-04, 0.02, 2E-04, and 0, respectively. Subgroup analysis revealed that the relationship between total flavonoid intake and hypertension is complex and influenced by glucose tolerance and hyperlipidemia. It showed different trends, with an increased risk of hypertension in individuals with impaired glucose tolerance (IGT) and a potential reduction in hypertension risk in those without hyperlipidemia. Conclusion: This study emphasizes the potential positive role of flavonoid compounds in the prevention and management of hypertension in American adults, suggesting that moderate flavonoid intake may be more beneficial for health. These findings offer new hope and strategic support for the maintenance of cardiovascular health.