类黄酮摄入量对高血压人群全因和特殊原因死亡率的影响尚不清楚。 NHANES 三个调查周期（2007-2008 年、2009-2010 年和 2017-2018 年）总共招募了 6110 名高血压患者。这项研究。采用 Cox 比例风险模型来估计总黄酮类化合物和类黄酮亚类的摄入量与全因死亡率、癌症相关死亡率和心血管疾病 (CVD) 相关死亡率之间的关联。使用限制三次样条 (RCS) 识别非线性关系。在 43,977 人年的随访期间，1155 名参与者因任何原因死亡，282 名参与者死于 CVD，265 名参与者死于癌症。调整相关混杂因素（包括人口、生活方式和饮食摄入量）后，高血压人群中总黄酮摄入量较高与较低的全因死亡率显着相关，但与心血管疾病相关和癌症相关的死亡率无关。与极端四分位数相比，全因死亡率的风险比 (HR) 和 95% 置信区间 (CI) 分别为 0.74 (0.56-0.97)、CVD 相关死亡率为 0.77 (0.40-1.46)、0.62 (0.35-1.08)。 ）与癌症相关的死亡率。就全因死亡率而言，这种反向关联在类黄酮总消耗量约为 375 毫克/天时得到优化。此外，与肥胖（BMI ≥ 30 kg/m2）人群相比，非肥胖（BMI < 30 kg/m2）人群中类黄酮总摄入量与全因死亡率之间的负相关更为明显。花青素、黄烷-3-醇、黄酮醇和异黄酮的摄入量较高与较低的全因死亡率显着相关（HR（95%CI）：0.70（0.55-0.89）；0.76（0.59-0.96）；0.66（0.46- 0.94）；0.79（0.67-0.93））。花青素、黄烷-3-醇和黄酮醇的摄入量较高与较低的癌症相关死亡率显着相关（HR (95%CI)：0.55 (0.32-0.93)；0.51 (0.31-0.82)；0.52 (0.28-0.96)这项研究表明，总黄酮类化合物和某些类黄酮亚类的摄入量增加与较低的死亡率相关，这支持了高血压患者健康饮食中增加类黄酮摄入量的建议。

The effect of flavonoid consumption on all-cause and special-cause mortality remains unclear among populations with hypertension.A total of 6110 people with hypertension from three NHANES survey cycles (2007-2008, 2009-2010, and 2017-2018) were enrolled in this study. Cox proportional hazard models were conducted to estimate the association between the intake of total flavonoids and flavonoid subclasses and all-cause, cancer-related, and cardiovascular disease (CVD)-related mortality. Nonlinear relationships were identified using restricted cubic splines (RCS).During 43,977 person-years of follow-up, 1155 participants died from any cause, 282 participants died from CVD, and 265 participants died from cancer. After adjusting for relevant confounders, including demographic, lifestyle, and dietary intake, a higher intake of total flavonoids was significantly associated with lower all-cause mortality but not CVD-related and cancer-related mortality among the population with hypertension. Compared with extreme quartiles, the hazard ratio (HR) and 95% confidence interval (CI) were 0.74 (0.56-0.97) for all-cause mortality, 0.77 (0.40-1.46) for CVD-related mortality, and 0.62 (0.35-1.08) for cancer-related mortality. In terms of all-cause mortality, this inverse association was optimized at total flavonoid consumption of approximately 375 mg/day. In addition, the negative association between total flavonoid consumption and all-cause mortality was more pronounced in non-obese (BMI < 30 kg/m2) compared to obese (BMI ≥ 30 kg/m2) populations. Higher intakes of anthocyanidin, flavan-3-ol, flavonol, and isoflavone were significantly associated with lower all-cause mortality (HR (95%CI): 0.70 (0.55-0.89); 0.76 (0.59-0.96); 0.66 (0.46-0.94); 0.79 (0.67-0.93), respectively). Higher intakes of anthocyanidin, flavan-3-ol, and flavonol were significantly associated with lower cancer-related mortality (HR (95%CI): 0.55 (0.32-0.93); 0.51 (0.31-0.82); 0.52 (0.28-0.96), respectively).This study suggests that a heightened consumption of total flavonoids and some flavonoid subclasses was linked to lower mortality, which supports the proposal of increasing flavonoid intake as part of healthy diets in patients with hypertension.