Eating more flavonoid-rich foods, such as berries, tea, dark chocolate and red wine, could reduce the risk of dementia by up to 28%, according to a study that confirms the benefits of these antioxidant compounds for cognitive health.
Flavonoids are a diverse group of natural compounds found in a wide variety of plant-based foods. They belong to the polyphenol family, a type of antioxidant, and are found primarily in fruits, vegetables, tea, wine, chocolate, and some herbs. There are different subtypes of flavonoids, such as flavones, flavonols, flavanones, and anthocyanins, each with particular properties.
Various scientific studies have attributed health benefits to these substances, such as antioxidant, anti-inflammatory or immune system-boosting properties. Now, aNew research has revealed that those who eat more flavonoid-rich foods, such as berries, tea, red wine and dark chocolate, could reduce their risk of developing dementia.
The study was carried out by a team of researchers from Queen’s University Belfast and highlights that increasing the intake of foods and drinks rich in flavonoids can help reduce the chances of developing this incurable disease. The findings have been published in JAMA Network Open.
A simple dietary intervention helps prevent dementia
Although age and genetics are key factors in the development of some form of dementia, there is growing evidence that other factors, such as diet, may also play an important role in prevention. Flavonoids, found primarily in plant-based foods, offer multiple health benefits, including antioxidant, anti-inflammatory and anti-cancer properties. In addition, their consumption has been linked to a lower risk of chronic diseases, such as cardiovascular diseases, and to improved cognitive function.
“The global prevalence of dementia continues to rise rapidly. In this population-based cohort study, we analysed dietary data from over 120,000 adults aged 40–70 years from the UK Biobank,” said Professor AedÃn Cassidy from the Institute for Global Food Security and the Co-Centre for Sustainable Food Systems at Queen’s, who led the research.
“Consuming six additional servings per day of flavonoid-rich foods, such as berries, tea and red wine, was associated with a 28% reduction in dementia risk.”
“Our findings show that consuming six additional servings per day of flavonoid-rich foods, such as berries, tea and red wine, was associated with a 28% reduction in dementia risk. The effects were most notable in people at high genetic risk and in those with symptoms of depression,” she added.
Dr Amy Jennings, first author of the study and a member of Queen’s School of Biological Sciences, said: “These results send a clear public health message, as they suggest that increasing daily consumption of flavonoid-rich foods may reduce the risk of dementia, especially in populations at higher risk.”
“Since there is currently no effective treatment for the disease, it is essential to continue promoting preventive interventions that improve health and quality of life, and help reduce the associated social and economic costs,” the researcher concludes.
