Environmental Nutrition: These foods may lower dementia risk
Published in Health & Fitness
Higher consumption of flavonoid-rich foods, such as tea and berries, may significantly lower the risk of developing dementia, especially among individuals at greater genetic risk, with hypertension, or depressive symptoms, according to a U.K. study.
Researchers examined data from nearly 122,000 participants aged 40 to 70 years from the U.K. Biobank for the effects of higher flavonoid consumption on dementia. Comparing highest to lowest intake of flavonoid foods, six additional servings was linked with lower dementia risk among all participants. The greatest reduction was seen in participants consuming at least two per day of the following: five servings of tea, one serving of red wine, and a half serving of berries.
(Reprinted with permission from Environmental Nutrition, a monthly publication of Belvoir Media Group, LLC. 800-829-5384. www.EnvironmentalNutrition.com.)
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