Higher Flavonoid Intake May Lower Dementia Risk among patients with High Genetic Risk or with Depression: JAMA

• Risk of developing all types of dementia was reduced by 28% in flavodiet adherence (AHR, 0.72; 95% CI, 0.57-0.89) and increased by 24% in a comparison of flavodiet adherence.

• Individuals at high genetic risk for dementia had a 43% reduced risk with high flavodiet adherence (AHR, 0.57; 95% CI, 0.42-0.78).

• The participants with depressive symptoms had the most significant risk reduction in dementia (AHR, 0.52; 95% CI, 0.33-0.81), and it is possible that flavonoid-rich diets might be of particular benefit to this susceptible population.

• The greatest level of risk reduction was observed among those with at least 2 portions per day of the following: 5 cups of tea, 1 glass of red wine and 0.5 portions of berries.

Higher intakes of certain subclasses of flavonoids-the anthocyanins, flavan-3-ols, flavonols, and flavones-were significantly associated with a reduced risk of dementia. Foods such as tea, berries, and red wine are rich in these flavonoid compounds and were the major sources of participants' overall flavonoid intakes. Increasing daily intake of these foods may be neuroprotective and reduce the risk of dementia.

This study has shown that higher adherence to a diet rich in flavonoids is significantly associated with a lower risk of dementia, especially among subjects at high genetic risk for dementia, hypertension, and depressive symptoms.

Reference:

Jennings, A., Thompson, A. S., Tresserra-Rimbau, A., O’Neill, J. K., Hill, C., Bondonno, N. P., Kühn, T., & Cassidy, A. (2024). Flavonoid-rich foods, dementia risk, and interactions with genetic risk, hypertension, and depression. JAMA Network Open, 7(9), e2434136. https://doi.org/10.1001/jamanetworkopen.2024.34136