Increase your intake of red wine, tea, berries and dark chocolate to reduce dementia risk, scientists say

Research shows that eating a few pieces of chocolate with your afternoon cup of tea can reduce your risk of dementia by more than a quarter.

A diet rich in flavonoids – plant compounds found in foods such as tea, red wine, berries and dark chocolate – can significantly reduce the risk of this incurable disease.

Scientists believe they may have a protective effect on brain cells and block the formation of beta-amyloid plaque, a hallmark of Alzheimer’s.

Researchers from Queen’s University Belfast analysed six years of dietary data from more than 120,000 British adults aged 40 to 70.

They found that consuming six additional servings of flavonoid-rich foods per day, particularly berries, tea and red wine, was associated with a 28 percent lower risk of dementia.

The greatest risk reduction was observed in participants who consumed at least two of the following products per day: five cups of tea, one glass of red wine, and half a normal serving of berries, compared with those who did not consume any berries.

Increasing your red wine intake may help lower dementia risk, scientists say (file image)

Scientists believe that diets rich in flavonoids, plant compounds found in tea, may have a protective effect on brain cells (file)

Berries are another type of plant compound that may lower the risk of dementia (file image)

Nearly one million people in the UK have some form of dementia, a figure expected to rise to 1.4 million by 2040.

While age and genetics play an important role in the development of the disease, the researchers say research has shown that risk factors such as diet can play an important role in prevention.

Professor Aedin Cassidy, from the Institute for Global Food Security at Queen’s University, said: ‘The findings were most striking in individuals at high genetic risk and in those with symptoms of depression.’

Scientists believe this is because the plant compound has a number of health benefits, including antioxidant, anti-inflammatory and anti-cancer properties.

They are also associated with a lower risk of chronic diseases, such as cardiovascular disease, and improved cognitive function.

Dark chocolate may also lower the risk of the incurable disease (file image)

Researchers from Queen’s University Belfast (pictured) analysed dietary data from more than 120,000 British adults aged 40 to 70 over six years

The findings come just weeks after scientists agreed on two new ways to reduce the risk of dementia: treating poor vision and high cholesterol, bringing the total to 14.

According to the researchers, identifying flavonoid-rich foods “may help formulate dietary recommendations that are valuable for both intervention research and public health initiatives.”

Dr Amy Jennings from the Faculty of Biological Sciences at Queen’s University said: ‘These results provide a clear public health message because they suggest that a simple measure such as increasing daily consumption of foods rich in flavonoids could 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 must remain a key public health priority.’