Research at Queen’s University Belfast links berries and tea to lower dementia risk

Recent research conducted by a team at Queen's University Belfast has revealed a significant link between the consumption of flavonoid-rich foods and a reduced risk of dementia. The study analyzed dietary data from over 120,000 adults aged 40 to 70 years, sourced from the UK Biobank. Findings indicated that increasing the intake of foods such as berries, tea, and red wine by six servings per day could lead to a 28% decrease in dementia risk, particularly among individuals with a high genetic predisposition or symptoms of depression. Flavonoids, which are primarily found in plant-based foods, are known for their health benefits, including antioxidant and anti-inflammatory properties. The researchers emphasized that while age and genetics are significant factors in dementia development, dietary choices can play a crucial role in prevention. This study highlights the importance of dietary interventions as a public health strategy to combat the rising prevalence of dementia, which is expected to affect 1.4 million people in the UK by 2040. The lead researcher, Professor Aedin Cassidy, noted that the findings underscore the potential of simple dietary changes to improve health outcomes. Dr. Amy Jennings, the first author of the study, reinforced the message that increasing the daily intake of flavonoid-rich foods could be particularly beneficial for high-risk populations. Given the lack of effective treatments for dementia, preventive measures are essential to enhance quality of life and reduce the associated social and economic burdens. Overall, this research provides compelling evidence for the role of diet in dementia prevention, suggesting that public health initiatives should focus on promoting the consumption of flavonoid-rich foods to mitigate the risks associated with this debilitating condition.