A new paper in the journal Neurology
looks at the multi-year effects of dietary flavonols on Alzheimer's.http://dx.doi.org/10.1212/WNL.0000000000008981
In this study, 921 participants with no initial dementia were followed over several years, with 220 of those persons ultimately developing dementia by the end of the study. The group was categorized into 5 groups based on total dietary flavonol intake. Flavonols studied were kaempferol, quercetin, myricetin, and isorhamnetin. Some results and observations:
1. Participants in the highest vs lowest groups of total flavonol intake had a 48% lower rate of developing AD over the 6.1 year study period.
2. Dietary flavonol benefits included those participants who were APOE4 positive.
3. Participants with high educational attainment tended to have the highest flavonol intake (I find this result interesting, as education has been known as a positive factor overall in AD progression).
4. Isorhamnetin, kaempferol, and myricetin were each associated with a reduction in the rate of incident AD, with reductions of 38%,
50%, and 38%, respectively, for persons in the fifth vs first quintiles of intake. Quercetin was not associated with incident AD in this study, although the authors note that it has been mentioned as having positive effects in other studies.
5. The authors also looked to see if intake of other AD-related nutrients might explain these flavonol results, including vitamin E, saturated fat, folate, lutein, and omega-3 fatty acids, There was no material change in results when these were accounted for.
6. in this cohort, the top food item contributors to the individual flavonols were kale, beans, tea, spinach, and broccoli for kaempferol; tomatoes, kale, apples, and tea for quercetin; tea, wine, kale, oranges, and tomatoes for myricetin; and pears, olive oil, wine, and tomato sauce for isorhamnetin.
As a carbo-fiend and carnivore myself, I guess I need to hold out for injectable kale.