| Title: | Flavonoid-Rich Foods, Dementia Risk, and Interactions With Genetic Risk, Hypertension, and Depression |
| Journal: | JAMA Network Open |
| Published: | 3 Sep 2024 |
| Pubmed: | https://pubmed.ncbi.nlm.nih.gov/39292460/ |
| DOI: | https://doi.org/10.1001/jamanetworkopen.2024.34136 |
Publication 13543
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Abstract
Importance: A composite score of flavonoid-rich foods (flavodiet) may provide a clear public health message regarding the range of foods with the potential to lower dementia risk.</p>
Objective: To examine associations of flavodiet score and intakes of flavonoid subclasses with dementia risk according to genetic risk and presence of depression and hypertension.</p>
Design, Setting, and Participants: This prospective, population-based cohort study included dietary data from adults aged 40 to 70 years in the UK Biobank, recruited between 2006 and 2010, with a mean (SD) follow-up of 9.2 (1.5) years. The data analyses were conducted from September 1 to 30, 2023.</p>
Exposure: Flavodiet score adherence and intake of flavonoid subclasses derived from 24-hour computerized dietary assessments.</p>
Main Outcome and Measures: The main outcome was incident all-cause dementia and interactions with genetic risk, hypertension, and depressive symptoms using multivariable Cox proportional hazards regression models.</p>
Results: The sample included 121 986 participants (mean [SD] age, 56.1 [7.8] years; 55.6% female; 882 with incident dementia). Comparing the highest with lowest quintile of flavodiet score, consuming 6 additional servings per day of flavonoid-rich foods was associated with a lower risk of dementia among all participants (adjusted hazard ratio [AHR], 0.72; 95% CI, 0.57-0.89), those at high genetic risk (AHR, 0.57; 95% CI, 0.42-0.78), and those with depressive symptoms (AHR, 0.52; 95% CI, 0.33-0.81) after multivariable adjustment. The greatest risk reduction was observed in participants consuming at least 2 of the following per day: 5 servings of tea, 1 serving of red wine, and 0.5 servings of berries, compared with those who did not achieve any of these intakes (AHR, 0.62; 95% CI, 0.46-0.84). Higher intakes of flavonoid subclasses, including anthocyanins, flavan-3-ols, flavonols, and flavones, of which tea, red wine, and berries are the main contributors, supported these findings, showing inverse associations with dementia risk.</p>
Conclusions and Relevance: In this cohort study, high adherence to a flavonoid-rich diet score was associated with a lower risk of dementia, with reductions more pronounced in individuals with a high genetic risk, hypertension, and depressive symptoms. These findings suggest that simple dietary changes of increasing intakes of commonly consumed flavonoid-rich foods and drinks may lower dementia risk.</p>
15 Keywords
- Adult
- Aged
- Dementia
- Depression
- Diet
- Female
- Flavonoids
- Genetic Predisposition to Disease
- Humans
- Hypertension
- Male
- Middle Aged
- Prospective Studies
- Risk Factors
- United Kingdom
8 Authors
- Amy Jennings
- Alysha S. Thompson
- Anna Tresserra-Rimbau
- Joshua K. O'Neill
- Claire Hill
- Nicola P. Bondonno
- Tilman Kühn
- Aedín Cassidy
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