Academy of Nutrition and Dietetics issues guidelines for consumption of flavanols

The Academy of Nutrition and Dietetics has issued guideline recommendations for flavan-3-ols. According to them, these guidelines represent a departure from previous recommendations in that they are not based in deficiencies but rather improvement in health outcomes. Informing the guidelines were 157 randomized controlled trials and 15 cohort studies. Based on this evidence, the Academy of Nutrition and Dietetics has determined that there is moderate evidence that flavan-3-ol intake in the range of 400-600 mg/d provide cardiometabolic protection, and that consumption may improve blood pressure, cholesterol levels, and blood sugar.

Biomarkers where was the strength of the evidence was strongest included systolic blood pressure, total cholesterol, HDL-cholesterol, and insulin/glucose dynamics. However, the guidelines note the these recommendations are food-based, and not recommendations for flavan-3-ol supplements. Flavan-3-ols, the most highly consumed flavonoid subclass according to the National Health and Nutrition Examination Survey, are abundant in tea, apples, pears, berries, and chocolate/cocoa products.

A spokesperson for Mars Edge, Catherine Kwik-Uribe, PhD, vice president Scientific and Regulatory Affairs, Applied Science & Nutrition, for Mars Edge, praised the recommendations in a statement. “Mars Edge is excited and welcomes the recommendation issued by the Academy of Nutrition and Dietetics on flavanols. This first-of-its kind recommendation highlights the positive role that flavanols can play in cardiometabolic health and offers consumers actionable advice about these novel bioactives,” said Kwik-Uribe. “For over 20 years, Mars scientists and others have been researching flavanols and how they can benefit human health. This recommendation is a significant milestone in this emerging area of nutrition. We hope that this recommendation prompts greater interest and awareness – from health professionals to consumers – on the significant role that flavanols can play in health and nutrition and furthers conversations that may soon lead to full inclusion into worldwide dietary guidelines.”