A study has found that older adults consuming diets high in flavonols (found in tea, red wine, fruit and green vegetables) had a 40% lower chance of developing Alzheimer’s Disease compared to persons consuming diets lower in flavonols.
“Higher dietary intakes of flavonols may be associated with reduced risk of developing Alzheimer dementia”.
Details are available in the following critical appraisal of the research:
Study claims a common food compound could lower dementia risk. London: NHS Digital; Behind the Headlines, February 3rd 2020.
This relates to:
Holland, TM. Agarwal, P. [and] Wang, Y. [et al] (2020). Dietary flavonols and risk of Alzheimer dementia. Neurology. January 29th 2020. [Epub ahead of print].