Eating a few pieces of chocolate with your afternoon coffee could reduce your chances of developing dementia by more than a quarter, research suggests.
Eating a diet rich in flavonoids (plant compounds found in tea, red wine, berries and dark chocolate) can significantly reduce the risk of terminal diseases.
Scientists believe that these may have a protective effect on brain cells and help halt the buildup of beta-amyloid plaques that are a hallmark of Alzheimer’s disease.
Researchers from Queen’s University in Belfast analysed dietary data from more than 120,000 UK adults aged 40 to 70 over a six-year period.
The study found that consuming six extra servings of flavonoid-rich foods, particularly berries, tea and red wine, per day was associated with a 28% lower risk of dementia.
The greatest reduction in risk was observed in participants who consumed five cups of tea, one glass of red wine, and at least two of the following foods per day (half the usual amount) compared to those who consumed none.
Increasing red wine intake may lower risk of dementia, scientists say (file image)
Scientists believe that a diet rich in flavonoids, plant compounds found in tea, may have a protective effect on brain cells (file image)
Berries are another type of plant compound that may lower the risk of dementia (file image)
Around one million people in the UK live with some form of dementia, and that number is predicted to rise to 1.4 million by 2040.
While age and genetics play a major role in developing the disease, evidence suggests that risk factors such as diet may play an important role in prevention, the researchers said.
“The findings were most pronounced in those at high genetic risk and those with symptoms of depression,” said Professor Aedin Cassidy, from the Queen’s University Institute for World Food Security.
Scientists believe this is because this plant compound has a variety of health benefits, including antioxidant, anti-inflammatory and anti-cancer properties.
It has also been linked to a lower risk of chronic diseases such as cardiovascular disease and improved cognitive function.
Dark chocolate can also lower the risk of incurable diseases (file image)
Researchers from Queen’s University Belfast (pictured) analysed dietary data from more than 120,000 UK adults aged 40 to 70 over a six-year period.
The findings come just weeks after scientists agreed on two new ways to lower the risk of developing dementia and treat poor eyesight and high cholesterol, bringing their total treatment options to 14.
Identifying foods rich in flavonoids “may help develop dietary recommendations that would be valuable for both intervention studies and public health efforts,” the researchers said.
Dr Amy Jennings, from Queen’s University’s School of Biological Sciences, said: “These results provide a clear public health message, suggesting that simple measures such as increasing daily intake of flavonoid-rich foods may help reduce the risk of dementia, particularly in high-risk populations.”
“There is currently no effective treatment for the disease, so preventive interventions to improve health and quality of life and reduce social and economic costs should remain a key public health priority.”
