Eating a few squares of chocolate with your afternoon cup of coffee could cut your chances of dementia by more than a quarter, research suggests.
Diets rich in flavonoids (plant compounds found in foods such as tea, red wine, berries and dark chocolate) can substantially reduce the risk of developing this incurable disease.
Scientists believe they may have a protective effect on brain cells, helping to block the buildup of beta-amyloid plaque, a hallmark of Alzheimer’s.
Researchers at Queen’s University Belfast analysed dietary data from more than 120,000 UK adults aged between 40 and 70 over six years.
They found that consuming six additional servings of flavonoid-rich foods per day, particularly berries, tea and red wine, was associated with a 28 percent lower risk of dementia.
The greatest risk reduction was seen in participants who consumed at least two of the following per day: five cups of tea, one glass of red wine and half a normal serving of berries, compared with those who consumed none.
Increasing red wine consumption could help reduce dementia risk, scientists say
Scientists believe that diets rich in flavonoids, plant compounds found in tea, may have a protective effect on brain cells.
Berries are another type of plant compound that may reduce the risk of dementia.
Dark chocolate can also reduce the risk of suffering from this incurable disease
Nearly one million people in the UK are living with some form of dementia and the number is projected to rise to 1.4 million by 2040.
Although age and genetics contribute substantially to the development of the disease, researchers said evidence has shown that risk factors such as diet can play an important role in prevention.
Professor Aedin Cassidy, from Queen’s Institute for Global Food Security, said: “The findings were most notable in individuals at high genetic risk, as well as those with symptoms of depression.”
Scientists believe this is because the plant compound has a variety of health benefits, including antioxidant, anti-inflammatory and anti-cancer properties.
Researchers at Queen’s University Belfast (pictured) analysed dietary data from more than 120,000 UK adults aged between 40 and 70 over six years.
They have also been linked to a lower risk of chronic diseases such as cardiovascular diseases, as well as improved cognitive function.
The findings come just weeks after scientists agreed on two new ways to reduce the risk of developing dementia, by treating vision loss and high cholesterol, bringing the total to 14.
The researchers said identifying flavonoid-rich foods “may help formulate valuable dietary recommendations for both intervention research and public health initiatives.”
Dr Amy Jennings, from Queen’s School of Biological Sciences, said: ‘These results provide a clear public health message, as they suggest that a simple measure such as increasing daily consumption of flavonoid-rich foods may reduce the risk of dementia, especially in high-risk populations.
‘There is currently no effective treatment for the disease, so preventative interventions to improve health and quality of life and reduce social and economic costs must remain an important public health priority.’
