People who consume more foods rich in flavonoids, such as berries, tea, red wine and dark chocolate, could lower their risk of dementia by 28%, a new study has found.
The study, led by researchers at the Queen’s University Belfast and published in the journal JAMA Network Open, said that increasing the intake of flavonoid-rich foods and drinks could help reduce the risk of dementia by more than a quarter.
According to The Alzheimer’s Society, an estimated 982,000 people are living with dementia in the UK, a figure that is projected to rise to 1.4 million in 2040. While age and genetics contribute substantially to the development of the disease, evidence has shown that diet can play an important role in prevention.
Researchers found that flavonoids, primarily found in plants and fruits, 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 worldwide prevalence of dementia continues to increase rapidly. In this population-based cohort study, we analysed dietary data from over 120,000 adults aged between 40 and 70 years from the UK Biobank,” said lead author Professor Aedín Cassidy from the Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen’s.
“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.”
While the study only looked at dietary intake, the results will be of interest to consumers of whole-plant cannabis and full-spectrum extracts. Flavonoids make up around 10% of the known compounds in cannabis, and are responsible for the plant’s colour and some of the aroma. A study published in early 2024 found that people who consume cannabis may have a lower chance of experiencing symptoms of subjective cognitive decline such as worsening or more frequent episodes of memory loss and confusion. These symptoms are seen as one of the earliest signs of the onset of Alzheimer’s.
As well as contributing to the colour and smell of plants, flavonoids have been studied for their therapeutic properties. Quercetin is growing in popularity as an anti-ageing supplement while Catechins have demonstrated potential as antioxidants that can improve cardiovascular health.
“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,” said first Author of the Queen’s study, Dr Amy Jennings
“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.”
Cover image: Depositphotos
This story first appeared on leafie, view here
Author: Liam O’Dowd
