Tea, berries, and red wine have been shown to lower the risk of dementia. These foods have one thing in common: they are rich in flavonoids, plant compounds that have been linked to antioxidant, anti-inflammatory, and anti-cancer effects.
There are currently 55 million people with dementia worldwide. The World Health Organization (WHO) estimates that this number will nearly triple to 153 million by 2050. Age and genes are the biggest risk factors, but experts say that nearly half of the cases can be prevented or delayed through diet and other factors.
“With dementia rates continuing to rise worldwide, it is important to examine whether modifiable risk factors could reduce dementia risk or contribute to its prevention,” Dr. Amy Jennings, a researcher at Queen’s University Belfast in Northern Ireland, who conducted the study, told Newsweek.
“Flavonoids are found in a variety of foods, including tea, berries, oranges, apples, red wine and dark chocolate, and our study highlights that consuming an extra six servings of these foods may reduce the risk of dementia,” she said.
Among teas rich in flavonoids, green tea and black tea are readily available in Korea, and among berries, strawberries and blueberries are readily available.
The researchers used data from the UK Biobank, which contains medical and health data from more than 500,000 British adults. They analyzed dietary information provided by 121,986 adults aged 40 to 70 between 2006 and 2010 and followed them for nine years.
The study participants were given a score based on the amount of flavonoids in their diets, and the association between this score and risk factors such as dementia risk, genes, blood pressure, and symptoms of depression was investigated.
As a result, it was found that consuming 6 additional servings of flavonoid-rich foods a day lowered the overall risk of dementia by 28%. In particular, the risk of dementia was found to be reduced the most in people who were prone to dementia due to genetic or other risk factors (such as depression). The risk of dementia was observed to be reduced the most in participants who consumed at least two of the following: five cups of tea, one glass of red wine, or half a handful of berries a day.
When the researchers excluded tea, red wine and berries from the analysis, they found that other flavonoid-rich foods were not significantly associated with a reduced risk of dementia.
“Simple dietary changes that increase the intake of commonly consumed foods and beverages may reduce the risk of dementia, and these risk reductions are more pronounced in people at higher risk,” Dr Jennings said.
“Because there is currently no effective treatment for dementia, preventive interventions to improve health and quality of life and reduce social and economic costs must continue to be a key public health priority,” she said in a research press release.
In a paper published on the 18th (local time) in the American Medical Association Journal JAMA Network Open, researchers wrote that flavonoids may help reduce the risk of dementia by reducing inflammation and improving blood flow to the brain.
However, they questioned why red wine was linked to a reduced risk of dementia, as previous studies have found conflicting results, with moderate consumption of red wine either beneficial or detrimental to brain health. They also said they were not sure whether the link was due to the flavonoids in these foods or to other factors, such as the alcohol in red wine.
UK Biobank participants are generally healthier, less obese, less likely to smoke, less likely to experience socioeconomic disadvantage and tend to consume more tea.
The researchers said the study nevertheless provides sufficient evidence that including small amounts of flavonoid-rich foods (especially berries, tea and red wine) in the diet every day may be an effective way to reduce the risk of dementia in people at risk for the disease.
Reporter Park Hae-sik, Donga.com [email protected]
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2024-09-20 02:12:36