A new analysis from the Framingham Heart Study Offspring Cohort published in the American Journal of Clinical Nutrition shows that flavonoid intake could be associated with a lower risk of Alzheimer’s disease (AD) and Alzheimer’s disease-related dementias (ADRDs). Identifying modifiable risk factors like dietary patterns is important in the absence of effective drugs for these debilitating conditions.
Previous research shows that dietary patterns that emphasise flavonoid-rich plant-based foods could reduce the risk of cognitive decline and ADRD. However, some of these studies were limited due to their short duration. This study aimed to obtain better information relating to flavonoids and ADRD risk.
During an average follow-up of 19.7 years in 2801 participants, there were 193 ADRD and 158 AD events. After multivariate and dietary adjustments, individuals with the highest (>60th percentile) intakes of flavonoids had a lower risk of ADRD relative to individuals with the lowest intakes (≤15th percentile), with HRs of 0.54 (0.32, 0.90; P=.003) for flavonols, 0.24 (0.15, 0.39; P<.001 for anthocyanins and p=".03)" flavonoid polymers. the same was observed with ad flavonols but not>
The authors conclude that higher long-term dietary intakes of flavonoids are associated with lower risks of ADRD and AD in American adults.