This pathology is less likely to develop in people who eat many foods with special compounds – flavonoids.
Flavonoids are a class of compounds found in a number of fruits and vegetables. Eating foods that are rich in these substances is associated with a reduced risk of developing Alzheimer’s disease, says a new study published in American Journal of Clinical Nutrition,
The new study involved approximately 2,800 people aged at least 50 years, the follow-up period was about 20 years. Participants periodically underwent a medical examination and answered questions about their diet.
It turned out that in people who consumed the least amount of flavonoids (lower 15%), the risk of developing Alzheimer’s disease was 42-68% higher compared to the same risk in those whose diet contained more of these substances (upper 60%).
The degree of reduction in the risk of developing Alzheimer’s disease depended on what type of flavonoids prevailed in the diet. The consumption of anthocyanins (they are found in blueberries, strawberries, red wine) was more strongly associated with a reduced risk of this pathology. According to the study, apples, pears, oranges, bananas and tea are also associated with a reduced likelihood of developing Alzheimer’s disease.
The diet with the most flavonoids in this study could include, for example, seven servings of strawberries or blueberries, eight apples or pears, and 17 cups of tea per month.