A recent study suggests that consuming higher levels of flavonoid-rich foods could significantly reduce the risk of dementia, especially for individuals at higher risk. Berries, tea, and red wine were observed to provide the most benefits, but berries and tea are preferable over alcohol for brain health. With the global population aging, the number of individuals affected by dementia is expected to increase from 50 million to 152 million by 2050, making prevention crucial. Flavonoids are bioactive compounds found in plant-based foods, offering various health benefits like reducing inflammation, improving blood vessel function, and potentially promoting neurogenesis (forming new neurons in the brain).
The study conducted by researchers at Queen’s University Belfast in the UK involved nearly 122,000 adults aged 40 to 70 from the UK Biobank. Participants were evaluated based on their adherence to a “flavodiet score” and consumed servings of flavonoid-rich foods, such as tea, red wine, and berries. Over a mean follow-up of 9.2 years, 882 cases of dementia were reported, with individuals consuming higher levels of flavonoids found to have a 28% lower risk of dementia. This risk reduction was even more significant in individuals with high genetic risk, hypertension, or depressive symptoms, with reductions of 43%, 30%, and 48%, respectively.
The study also found that specific flavonoid subclasses like anthocyanins, flavan-3-ols, flavonols, and flavones were linked to a lower risk of dementia. However, there were limitations in the study, including the use of self-reported dietary data and the healthier nature of the UK Biobank participants, which may limit generalizability. Further research is needed to clarify the relationship between alcohol intake and dementia risk, as well as alcohol’s potential role in dementia prevention. Despite these limitations, the study’s findings support the incorporation of more flavonoid-rich foods, like tea, berries, and nutrient-dense plant foods, to reduce the risk of dementia.
Experts not involved in the study suggest focusing on incorporating tea, berries, and nutrient-dense plant foods for dementia prevention, as these have consistently shown to support brain health. The MIND diet, which emphasizes plant-based foods and limits processed foods, is also recommended to reduce the risk of cognitive decline. While the study suggests a positive association between flavonoid-rich foods and dementia risk reduction, further research is needed to fully understand the mechanisms at play. In particular, the relationship between moderate alcohol consumption and dementia risk requires clarification to establish a clear recommendation regarding alcohol intake for brain health.
In conclusion, the study highlights the potential benefits of a diet rich in flavonoid-rich foods for reducing the risk of dementia, especially in individuals with high genetic risk or modifiable risk factors like high blood pressure and depression. Incorporating more tea, berries, and nutrient-dense plant foods into the diet, along with other healthy lifestyle changes, may help in preventing cognitive decline. Further research is needed to confirm the findings and provide more insight into the role of specific flavonoids in reducing dementia risk.
