Flavonoid-Rich Foods Linked to 28% Lower Dementia Risk, Study Finds

Consuming berries, tea, and red wine may significantly reduce the risk of dementia, especially in high-risk individuals, according to new research.

A study led by Queen's University Belfast analyzed dietary data from over 120,000 UK adults aged 40 to 70 years.
The research found that increasing daily intake of flavonoid-rich foods like berries, tea, and red wine was associated with a 28% lower risk of dementia.
The greatest risk reduction was observed in individuals consuming at least two of the following per day: five servings of tea, one serving of red wine, and half a serving of berries.
Flavonoids, found in many plant-based foods, have antioxidant, anti-inflammatory, and anti-cancer properties, contributing to their health benefits.
The findings emphasize the potential of simple dietary changes to lower dementia risk, especially in those with high genetic risk, high blood pressure, or depression.