New research has found that those who consume more foods rich in flavonoids, such as berries, tea, red wine and dark chocolate, could lower their risk of dementia.
Led by a team of researchers at Queen’s University Belfast, the study, published Sept. 18 in JAMA Network Open, reveals that increasing the intake of flavonoid-rich foods and drinks could help reduce the risk of developing the incurable illness.
At present, there are about 1 million people in the U.K. living with a form of dementia. This figure is projected to rise to 1.4 million people by 2040.
While age and genetics contribute substantially to the development of the disease, evidence has shown that risk factors such as diet, can play an important role in prevention.
Flavoniods, primarily found in plant foods, have a range of health benefits, including antioxidant, anti-inflammatory and anti-cancer properties. They have also been linked to a reduced risk of chronic diseases such as cardiovascular disease, as well as improved cognitive function.
The study, led by Professor Aedín Cassidy, Co-Center for Sustainable Food Systems and Institute for Global Food Security at Queen’s, commented, “The worldwide prevalence of dementia continues to increase rapidly. In this population-based cohort study, we analyzed dietary data from over 120,000 adults aged between 40 and 70 years from the UK Biobank.
“Our findings show that consuming six additional servings of flavonoid-rich foods per day, in particular berries, tea and red wine, was associated with a 28% lower risk of dementia. The findings were most noticeable in individuals with a high genetic risk as well as those with symptoms of depression.”
First author of the study, Dr. Amy Jennings, School of Biological Sciences at Queen’s added, “These results provide a clear public health message as they suggest that a simple measure such as increasing daily consumption of flavonoid-rich foods may lower dementia risk, especially in populations at high risk.
“Currently, there is no effective treatment for the disease, so preventive interventions to improve health and quality of life, and reduce social and economic costs, should continue to be a major public health priority.”
More information:
Amy Jennings et al, Flavonoid-Rich Foods, Dementia Risk, and Interactions With Genetic Risk, Hypertension, and Depression, JAMA Network Open (2024). DOI: 10.1001/jamanetworkopen.2024.34136
Provided by
Queen’s University Belfast
Citation:
Flavonoid consumption may reduce the risk of dementia, new study shows (2024, September 19)
