followed the flavonoid intake in 2,800 adults for 20 years to track how diet may be related to cognitive decline long-term.
After an average followup of 19 years, participants who consumed the highest amounts of anthocyanins , flavonols , and polymers were much less likely to develop Alzheimer’s relative to their counterparts who had low amounts or none of these nutrients in their diet, lead study author Paul Jacques, Sc.D.
Those who consumed the highest amount of polymers were 46 percent less likely to develop Alzheimer’s.
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