August 03, 2021
2 min learn
Elevated flavonoid consumption diminished the chance of subjective cognitive decline amongst males and women in the USA, in response to findings revealed in Neurology.
“Though some small, short-term intervention trials have offered some proof to help the helpful function of flavonoids on cognitive decline, epidemiological research have remained inconclusive. Additional, whether or not completely different flavonoid subclasses and particular meals contributing to flavonoid intake possess distinct relationships with cognitive function is unclear,” Tian-Shin Yeh, MD, PhD, a analysis fellow in epidemiology at Harvard T.H. Chan College of Public Well being, and colleagues wrote. “Due to this fact, we investigated the relationships between intake of flavonoids and subsequent subjective cognitive decline (SCD) utilizing complete repeated dietary assessments from over 20 years of follow-up in two giant potential cohorts of males and women.”
Yeh and colleagues analyzed knowledge from 27,842 males aged 40 to 75 years from the Well being Professionals Observe-up Study (HPFS; 1986-2002) and 49,493 women aged 30 to 55 years from the Nurses’ Well being Study (NHS; 1984-2006).
Researchers used Poisson regression to evaluate the associations between dietary flavonoids, together with flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids and proanthocyanidins) and subsequent SCD. The NHS cohort took seven repeated meals frequency questionnaires (SFFQs) to find out long-term common dietary intake, and their SCD was evaluated in 2012 and 2014. The HPFS cohort took 5 repeated SFFQs and their SCD was assessed in 2008 and 2012.
The pooled outcomes confirmed that, after adjusting for age, complete vitality intake, main non-dietary components and particular dietary components, the next consumption of flavonoids correlated with decrease odds of SCD. When evaluating the best vs. lowest quintiles of flavonoid consumption, the pooled multi-variable-adjusted ORs of 3-unit increments in SCD have been 0.81 (95% CI, 0.76-0.89).
Moreover, the strongest correlations in the pooled outcomes have been seen for flavones (OR = 0.62; 95% CI, 0.57-0.68), flavanones (OR = 0.64; 95% CI, 0.58-0.68) and anthocyanins (OR = 0.76; 95% CI, 0.72-0.84).
Limitations of this study embody the shortage of baseline cognitive assessments, in addition to the presence of potential recall bias in contributors and generalizability, because the contributors have been primarily white well being care professionals.
“Our findings help a profit of greater flavonoid intakes for sustaining cognitive function in US males and women,” Yeh and colleagues wrote. “These findings might counsel future interventional research in search of doable therapeutic or preventive strategies for cognitive decline, together with the doable results of particular flavonoids on cognitive function and the efficient dosage. Within the meantime, consumption of flavonoid-rich meals, equivalent to berries, and citrus fruits and juices, could also be helpful to take care of cognitive function.”