Tea, wine and vegetables: the key to preventing dementia

According to research, a cup of tea with breakfast, a leafy spinach salad with lunch, and a glass of red wine with dinner may reduce the risk of developing dementia.

According to the researchers, people who consume more foods or beverages containing antioxidant flavonols — plant compounds linked to various health benefits — appear to have a slower rate of cognitive decline.

In a seven-year study, scientists at Rush Medical Center in Chicago recruited 961 people with an average age of 81 and without dementia.

Participants completed a questionnaire each year about how often they ate certain foods and completed cognitive and memory tests, including recalling lists of words, memorizing numbers and putting them in the correct order.

They were then divided into five equal groups based on the amount of flavanols they had in their diet.

On average, participants had an average dietary intake of about 10 milligrams (mg) of total flavanols per day.

The lowest group consumed about 5 mg per day, while the highest group consumed an average of 15 mg per day, the equivalent of one cup of dark leafy green vegetables or three to four cups of tea.

To measure cognitive decline, the researchers used a global scoring system that includes 19 different tests.

The analysis found that people who consumed the most flavonols had a 32% reduction in their rate of cognitive decline compared to those who consumed the least.

The study also found that those who got most of their flavonols from kale, beans, tea, spinach and broccoli had the slowest rate of cognitive decline.

However, those who consumed tomatoes, apples, tea, wine and oranges also saw a benefit.

Study author Thomas Holland said: “It is exciting that our study shows that making specific food choices can lead to slower cognitive decline.

“Something as simple as eating more fruits and vegetables and drinking more tea is an easy way for people to take an active role in maintaining their brain health.

“At the end of the day, I want people to know that it’s never too early or too late to start making healthy lifestyle changes, especially when it comes to diet.

“The research presented here adds to the ever-growing body of evidence that what we eat matters.”

Commenting on the findings, Dr Sara Imarisio, head of strategic initiatives at Alzheimer’s Research UK, said: ‘How we eat is just one factor that can affect our brain health, and researchers are still trying to determine to what extent specific food components such as flavonols affect our memory and thinking skills.

“Previous studies indicate that flavonols may help protect brain cells from damage, leading researchers to investigate their potential role in slowing cognitive decline.

“This new study also examines how different types of flavonols might affect our brain health – something that has not been studied in detail before.

“While researchers have attempted to establish how flavonols play a role in slowing cognitive decline, it is always difficult to rule out other factors that might influence the results of this type of research.

“Because the participants were on average 81 years old at the start of this study, their lifestyle in the years leading up to the study likely affected their risk of cognitive decline.

“What we can say so far is that there is a wealth of evidence that points to a balanced diet as a way to reduce the risk of cognitive decline.

“A diet rich in fruits and vegetables, along with plenty of exercise and not smoking, contributes to good heart health, which in turn helps protect our brains against diseases that lead to cognitive impairment or dementia. .”

“If we manage our diet and physical activity throughout our lives, it’s a crucial step towards better brain health later in life.”

The results were published in the journal Neurology.