Consuming berries, tea, and red wine may reduce the risk of dementia
Research from Queen's University Belfast shows that consuming flavonoid-rich foods can lower dementia risk by 28%, especially for those genetically predisposed or experiencing depression, highlighting dietary interventions' importance.
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New research from Queen's University Belfast indicates that consuming foods high in flavonoids, such as berries, tea, red wine, and dark chocolate, may significantly lower the risk of developing dementia. The study, published in JAMA Network Open, analyzed dietary data from over 120,000 adults aged 40 to 70 from the UK Biobank. Findings suggest that increasing the intake of flavonoid-rich foods by six servings per day is associated with a 28% reduction in dementia risk, particularly among individuals with a high genetic predisposition or symptoms of depression. The researchers emphasize the importance of dietary choices in dementia prevention, especially given the rising prevalence of the disease, which currently affects about one million people in the UK and is expected to reach 1.4 million by 2040. The study highlights that while age and genetics are significant factors in dementia development, dietary interventions could play a crucial role in mitigating risks. The researchers advocate for public health initiatives that encourage increased consumption of flavonoid-rich foods as a preventive measure against dementia, given the lack of effective treatments for the condition.
- Consuming flavonoid-rich foods may reduce dementia risk by 28%.
- The study involved over 120,000 adults from the UK Biobank.
- Increased intake is particularly beneficial for those with high genetic risk or depression.
- The prevalence of dementia is projected to rise significantly in the UK.
- Dietary interventions are essential in dementia prevention strategies.
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