Scientists Tell What Food Is Associated With Reduced Risk Of Alzheimer's Disease

Scientists tell what food is associated with reduced risk of Alzheimer's disease

This pathology develops less often in people who eat a lot of foods with special compounds - flavonoids.

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Flavonoids are a class of compounds found in a number of fruits and vegetables. Eating foods that are rich in these nutrients has been linked to a reduced risk of Alzheimer's disease, says a new study published in the American Journal of Clinical Nutrition.

The new study involved approximately 2,800 people at least 50 years of age and followed up for about 20 years. Participants underwent periodic medical examinations and answered questions about their diet.

It turned out that people who consumed the least amount of flavonoids (bottom 15%) had a 42-68% higher risk of developing Alzheimer's disease, compared to those whose diets contained more of these substances (top 60%).

The degree of reduction in the risk of developing Alzheimer's disease depended on which type of flavonoids predominated in the diet. The consumption of anthocyanins (found in blueberries, strawberries, red wine) was more significantly associated with a reduced risk of this pathology. Eating apples, pears, oranges, bananas and tea is also associated with a decrease in the likelihood of developing Alzheimer's, according to the study.

The diet with the most flavonoids in this study could have included, for example, seven servings of strawberries or blueberries, eight apples or pears, and 17 cups of tea per month.