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

Eating a few squares of chocolate with your afternoon cuppa could slash your chances of dementia by more than quarter, research suggests.

Diets rich in flavonoids – plant compounds found in the likes of tea, red wine, berries and dark chocolate – can substantially reduce the risk of the incurable disease.

Scientists believe they could have a protective effect on brain cells, helping to block the build-up of beta-amyloid plaque, a trademark of Alzheimer’s.

Researchers from Queen’s University Belfast analysed dietary data from more than 120,000 UK adults, aged between 40 and 70 over six years.

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

The greatest risk reduction was observed in participants consuming at least two of the following 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.

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

Berries are another type of plant compound which could lower the risk of dementia (file image)

Almost a million people in the UK live with a form of dementia with the figure projected to rise to 1.4million people by 2040.

While age and genetics contribute substantially to the development of the disease, the researchers said evidence has shown that risk factors such as diet can play an important role in prevention.

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

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

They have also been linked to a reduced risk of chronic diseases such as cardiovascular disease, as well as improved cognitive function. 

Dark chocolate can 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 UK adults, aged between 40 and 70 over six years

The findings come just weeks after scientists agreed on two new ways to lower the risk of developing dementia, treating failing eyesight and high cholesterol, taking the total to 14.

The researchers said identifying flavonoid-rich foods ‘may aid in formulating dietary recommendations valuable for both intervention research and public health initiatives’.

Dr Amy Jennings, from the school of biological sciences at Queen’s said: ‘These results provide a clear public health message as they suggest that a simple measure such as increasing daily consumption of flavonoid-rich foods may lower dementia risk, especially in populations at high risk.

‘Currently, there is no effective treatment for the disease so preventive interventions to improve health and quality of life, and reduce social and economic costs, should continue to be a major public health priority’