The association between flavonoids intake and hypertension in U.S. Adults: a cross-sectional study from The National Health and Nutrition Examination Survey

Abstract Background Although in vitro experiments have demonstrated the potential of flavonoid compounds in regulating blood pressure, there is still a lack of evidence from large population studies to confirm it. We conducted a cross-sectional study using the National Health and Nutrition Examination Survey to investigate the relationship between flavonoid intake levels and hypertension events. Method A total of 15,752 participants aged over 20 years were included, and a weighted multivariable logistic regression analysis was performed to explore the relationship between total flavonoids intake and hypertension events. Smooth curve fitting was used to explore potential nonlinear relationships. Results Higher total flavonoids intake (natural log transformation) were associated with a lower risk of hypertension than the lowest group. The adjusted odds ratios (95% CIs) were 0.79 (0.70, 0.88) for total flavonoids intake. Elevated total flavonoids intake levels were significantly and linearly associated with a lower risk of hypertension. For each unit increase in the total flavonoids intake level (natural log transformation), the adjusted ORs for risk of hypertension decrease by 5% (OR 0.95; 95% CI, 0.92 to 0.98). In stratified analysis, higher total flavonoids intake significantly reduced hypertension events in the absence of other comorbidities population. Conclusion Within a certain range, a negative correlation exists between total flavonoids intake and hypertension events. This finding provides insights into dietary modifications in the prevention of hypertension.