More Berries, Apples, and Tea May Have Protective Benefits Against Alzheimer's

A study led by Tufts University researchers in the American Journal of Clinical Nutrition considered the relationship between eating foods containing flavonoids and the risk of Alzheimer's disease (AD) and Alzheimer's disease and related dementias (ADRD), reports Science Daily . They associated low intake of three flavonoid types with higher risk of dementia when compared to highest intake. Low intake of flavonols — apples, pears, and tea — was linked to twice the risk of developing ADRD, while low intake of anthocyanins — blueberries, strawberries, and red wine — correlated with four times the risk of developing ADRD. Moreover, low intake of flavonoid polymers — apples, pears, and tea — was tied to twice the risk of developing ADRD. These findings were similar for AD. "Our study gives us a picture of how diet over time might be related to a person's cognitive decline, as we were able to look at flavonoid intake over many years prior to participants' dementia diagnoses," said Tufts' Paul Jacques. "With no effective drugs currently available for the treatment of Alzheimer's disease, preventing disease through a healthy diet is an important consideration."