Processed foods do not have micronutrients to support health. This is one of the reasons why we are more prone to inflammatory changes in our body. Alzheimer’s plaques in the brain are a result of inflammation. Do you wish to lower your risk of dementia? Eat your veggies and quit refined foods!
Older adults who consume foods rich in flavonols have lower Alzheimer’s risk
“Reuters (1/29, Rapaport) reports a study of 921 adults over 80 followed for six years found that participants who consumed the most “flavonols were about half as likely to develop Alzheimer’s than those who consumed the least.” The researchers focused on “four flavonols in particular: kaempferol, which is found in kale, beans, tea, spinach and broccoli; quercetin, in tomatoes, kale, apples and tea; myricetin, also in tea, as well as wine, kale, oranges and tomatoes; and isorhamnetin, in pears, olive oil, wine and tomato sauce.” The findings were published in Neurology.
MedPage Today (1/29, George) reports participants “with the highest intake of total flavonols had higher levels of education and more participation in physical and cognitive activities,” and “a 48% lower rate of developing Alzheimer’s dementia,” compared to the lowest quintile of total flavonols intake. Of the four flavonols studied, kaempferol intake demonstrated the greatest reduction in Alzheimer’s risk, while “quercetin was not associated with Alzheimer’s dementia.”
HealthDay (1/29, Norton) reports the quintile “with the highest intake consumed 15 milligrams (mg) a day, on average – three times more than people with the lowest flavonol intake.”
