On 29 January, scientists from the United States published an article on the possible relationship between the regular intake of dietary flavonols and the potential subsequent lowered risk of developing Alzheimer’s dementia in the Journal Neurology. In order to help shed light into the unclear relationship between dietary flavonols intake and later development of Alzheimer’s dementia, the scientists enrolled participants in a large-scale trial.
The scientists recruited over 900 participants through an ongoing community-based cohort to conduct their study. These completed annual neurologic evaluations and participated in dietary assessments using a questionnaire about what they ate. The team then contrasted participants who reported a high intake of foods that contain flavonols versus those who reported low intake regarding their neurological evaluations but also factors such as education. After adjusting for other influencing factors (such as age, sex, education, APOE ɛ4, and others), the authors reported that dietary intakes of flavonols were inversely associated with incident Alzheimer dementia.
