Can Flavonoids Prevent Cognitive Decline?
The association between long-term dietary flavonoid intake and risk of subjective cognitive decline (SCD) was examined in prospective cohort studies of 49,493 women from the Nurses’ Health Study (NHS) (1984-2006) and 27,842 men from the Health Professionals Follow-Up Study (HPFS) (1986-2002). SCD was defined as an increase of 3 points or more on a 6- or 7-point assessment scale. For the NHS, long-term average flavonoid intake was calculated from seven repeated food frequency questionnaires, and SCD was assessed in 2012 and 2014. For the HPFS, average flavonoid intake was calculated from five repeated food frequency questionnaires, and SCD was assessed in 2008 and 2012. Higher intake of total flavonoids was associated with lower odds of SCD after adjustment for age, total energy intake, intakes of various micronutrients (carotenoids, vitamin C, vitamin D, vitamin E, and long-chain omega-3 fatty acids), smoking history, body mass index, physical activity level, depression, and alcohol intake. In the pooled analysis, after adjustment for potential confounding variables, individuals in the highest quintile of total flavonoid intake (as compared with the lowest quintile) had a 19% lower risk of SCD. Many flavonoid-rich foods such as strawberries, oranges, grapefruits, citrus juices, apples/pears, celery, peppers, and bananas were significantly associated with lower risk of SCD.
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