Dear Sir:

Our hypothesis-based analyses showed that a high intake of an-thocyanins was associated with an 8 % reduction in risk of hyperten-sion, and the magnitude of the reduction in risk was greater in participants aged,60 y (1). To best capture dietary flavonoid in-takes, we used a cumulative intake approach starting with our 1990 questionnaire, which covered a broader range of flavonoid-based foods from the habitual diet. Such observational data highlight as-sociations between different flavonoid subclasses and a range of health endpoints to help develop research priorities and optimize the design of randomized controlled trials. The US Department of Agriculture database, like Somerset’s food analyses, highlights several rich dietary sources of specific flavonoids, but because our analyses focused on habitual intakes in US participants, it was not surprising that some foods that contain high amounts of some flavonoid constituents were no