On 22 April, US researchers from the University of Boston published a paper in the American Journal of Clinical Nutrition reporting a lower risk of developing Alzheimer’s disease (AD) and Alzheimer’s disease and related dementias (ADRD) in people who consumed high amounts of flavonoid-rich foods. Flavonoids are natural substances found in plants, including fruits and vegetables. There is ongoing research into the association of flavonoids and various health benefits.
In the published study, researchers used data from the Offspring Cohort Study of 2,800 people aged 50 and older. They analysed six types of flavonoids and compared long-term intake levels with the number of AD and ADRD diagnoses later in life. Results showed that people with high long-term intakes of three flavonoids (flavonols, anthocyanins and flavonoid polymers) had a lower risk of ADRF relative to people with lowest intakes. Results were essentially the same for people with AD.
https://academic.oup.com/ajcn/advance-article/doi/10.1093/ajcn/nqaa079/5823790
