This new research, which was 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 even 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.

Commenting on the research, 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 (blueberries, strawberries), apples, citrus fruits were associated with a 3-16% 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.

Dr Alysha Thompson, Research Fellow from the Co-Centre for Sustainable Food Systems and the Institute for Global Food Security at Queen’s added:

“Our research shows that simple, everyday choices, like adding berries, apples, and citrus to your diet, could help people feel happier and more optimistic over time. 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 was co-lead on the study, he noted:

“This was such a great team effort to work on this new research. Our team included nutritional biochemists, epidemiologists, statisticians, and behavioural scientists. Doing this type of team science really helps to elucidate and more deeply understand the importance of choosing the right food as part of a healthy diet.”

Also involved in the study was Brigham and Women’s Hospital, Johns Hopkins Bloomberg School of Public Health, Chapman University, and Université du Québec à Trois-Rivières.

You can read the paper in full here.

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For media enquiries, please contact Grace White at Queen’s Communication Team: g.white@qub.ac.uk