Long-term observational research published in Nutrition, Metabolism, and Cardiovascular Diseases (2005; 15(3):188-197) followed 755 adults between the ages of 65 and 99 for up to a decade. Participants completed detailed dietary interviews, and researchers measured serum levels of key vitamins and minerals.

The data suggested several nutritional patterns linked with cardiovascular risk:

  • Low vitamin D — Both low intake and low serum levels of vitamin D were linked with a higher risk of stroke after accounting for major cardiovascular risk factors.

  • Bioflavonoid-rich foods — Higher dietary intake of certain bioflavonoids (plant pigments with antioxidant activity) was associated with a lower risk of acute myocardial infarction.

  • Low serum iron — Participants with lower iron levels showed a higher likelihood of both stroke and acute myocardial infarction, even after adjusting for other atherosclerotic risk factors.

These findings highlight how nutrient patterns and antioxidant-rich foods may influence cardiovascular resilience later in life. More recent studies continue to explore how vitamin D status, oxidative stress, and micronutrient balance affect heart and vascular health.