The Co-Centre for Sustainable Food Systems and The Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, Northern Ireland, United Kingdom.
Department of Nutrition, Food Science and Gastronomy, XIA School of Pharmacy and Food Sciences, Nutrition and Food Safety Research Institute, University of Barcelona, Barcelona, Spain.
JAMA Netw Open. 2024 Sep 3;7(9):e2434136. doi: 10.1001/jamanetworkopen.2024.34136.
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.
To examine associations of flavodiet score and intakes of flavonoid subclasses with dementia risk according to genetic risk and presence of depression and hypertension.
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.
Flavodiet score adherence and intake of flavonoid subclasses derived from 24-hour computerized dietary assessments.
The main outcome was incident all-cause dementia and interactions with genetic risk, hypertension, and depressive symptoms using multivariable Cox proportional hazards regression models.
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.
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.
富含类黄酮的食物复合评分（flavodiet）可能为降低痴呆风险的食物范围提供明确的公共卫生信息。
根据遗传风险以及抑郁和高血压的存在情况，研究 flavodiet 评分和类黄酮亚类摄入量与痴呆风险之间的关联。
设计、地点和参与者：这是一项前瞻性、基于人群的队列研究，纳入了英国生物库中年龄在 40 至 70 岁之间的成年人的饮食数据，这些参与者于 2006 年至 2010 年间招募，平均（SD）随访 9.2（1.5）年。数据分析于 2023 年 9 月 1 日至 30 日进行。
flavodiet 评分依从性和通过 24 小时计算机化饮食评估得出的类黄酮亚类摄入量。
主要结局是全因痴呆的发病情况，并使用多变量 Cox 比例风险回归模型与遗传风险、高血压和抑郁症状进行交互作用分析。
该样本包括 121986 名参与者（平均[SD]年龄 56.1[7.8]岁；55.6%为女性；882 名发生痴呆）。与 flavodiet 评分最高和最低五分位数相比，每天多摄入 6 份富含类黄酮的食物与所有参与者的痴呆风险降低相关（调整后的危险比 [AHR]，0.72；95%CI，0.57-0.89），在遗传风险高的参与者（AHR，0.57；95%CI，0.42-0.78）和有抑郁症状的参与者（AHR，0.52；95%CI，0.33-0.81）中也观察到多变量调整后的风险降低。与不摄入任何这些食物的参与者相比，每天至少摄入以下 2 种食物的参与者的风险降低幅度最大：5 份茶、1 份红酒和 0.5 份浆果（AHR，0.62；95%CI，0.46-0.84）。类黄酮亚类（包括花青素、黄烷-3-醇、黄酮醇和黄酮）摄入量较高，其中茶、红酒和浆果是主要来源，这些亚类也支持了这一发现，表明与痴呆风险呈负相关。
在这项队列研究中，高 flavodiet 评分依从性与痴呆风险降低相关，在遗传风险高、高血压和抑郁症状的个体中，风险降低更为明显。这些发现表明，简单的饮食改变，即增加通常摄入的富含类黄酮的食物和饮料的摄入量，可能会降低痴呆风险。
