A new study suggests that increasing consumption of flavonoid-rich foods and drinks, such as berries, tea, and red wine, could reduce the risk of dementia by 28%.
With the number of people living with dementia expected to nearly triple to 153 million by 2050, the disease poses a growing challenge to global health and social care systems. While age and genetics remain the leading risk factors, experts believe nearly half of dementia cases could be prevented or delayed, with mounting evidence pointing to diet as a key factor.
Researchers from Queen’s University Belfast found that boosting intake of flavonoid-rich foods could significantly lower dementia risk. Flavonoids, commonly found in plant-based foods, offer various health benefits, including antioxidant, anti-inflammatory, and anti-cancer properties. They’ve also been linked to reduced risks of chronic diseases like cardiovascular disease and improved cognitive function.
Published in JAMA Network Open, the study analysed data from over 120,000 UK adults aged 40 to 70. Lead researcher Prof. Aedin Cassidy stated, “Our research shows that adding six servings of flavonoid-rich foods daily, particularly berries, tea, and red wine, was associated with a 28% lower dementia risk. This effect was especially notable in individuals with high genetic risk and those experiencing depression symptoms.”
Dr Amy Jennings, the study's first author from Queen’s University Belfast, emphasised that the findings suggest a simple dietary change—boosting daily consumption of flavonoid-rich foods—could significantly reduce the risk of dementia, particularly for those at higher risk.
