Researchers from Queen’s University Belfast have found that consuming a diet rich in flavonoids such as berries, apples and citrus may help people feel happier and more optimistic over time. The research, co-led by the Harvard T.H. Chan School of Public Health, is one of the first large-scale studies to examine the role of flavonoids in psychological wellbeing.
Flavonoids are naturally occurring compounds found in a wide variety of plant foods. They have long been linked to better physical health and are present in berries, apples, citrus fruits, tea, grapes, dark chocolate and red wine.
Published in Clinical Nutrition, the study drew on 18 years of follow-up data from the U.S Nurses’ Health Study, which included tens of thousands of women. It showed that women who consumed around three servings per day of flavonoid-rich foods were more likely to maintain higher levels of happiness and optimism.
Professor Aedín Cassidy, from the Co-Centre for Sustainable Food Systems and the Institute for Global Food Security at Queen’s, said: “We know from previous research that people who have a higher flavonoid intake tend to live longer, and they are also less likely to get any of the major chronic diseases such as dementia, diabetes or heart disease. This new research shows that people who consume more flavonoids also tend to be happier and more optimistic. Several specific flavonoid-rich foods including berries, apples and citrus fruits were associated with a 3% to 16% greater likelihood of sustained psychological wellbeing. Overall, these findings underscore the potential for simple dietary modifications to support long-term psychological wellbeing.”
The findings also demonstrate evidence of a two-way connection that showed women with higher levels of wellbeing were more likely to maintain a healthier, flavonoid-rich diet over time.
Alysha Thompson, research fellow from the Co-Centre for Sustainable Food Systems and the Institute for Global Food Security at Queen’s, said: “This is one of the first large studies to highlight the connection between what we eat and our long-term sense of wellbeing, and it points to a positive cycle — eating well can boost happiness, and feeling happier may encourage healthier dietary habits.”
Professor Eric Rimm from Harvard University, co-lead on the study, said the research team included nutritional biochemists, epidemiologists, statisticians and behavioral scientists.
Also involved in the study were Brigham and Women’s Hospital, Johns Hopkins Bloomberg School of Public Health, Chapman University and Université du Québec à Trois-Rivières.
See the full report here.
Source: Queen’s University Belfast
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