Open AccessFlavonoid intake and incident dementia in the Danish Diet, Cancer, and Health cohort
Author(s) -
Bondonno Catherine P.,
Bondonno Nicola P.,
Dalgaard Frederik,
Murray Kevin,
Gardener Samantha L.,
Martins Ralph N.,
RaineySmith Stephanie R.,
Cassidy Aedín,
Lewis Joshua R.,
Croft Kevin D.,
Kyrø Cecilie,
Gislason Gunnar,
Scalbert Augustin,
Tjønneland Anne,
Overvad Kim,
Hodgson Jonathan M.
Publication year - 2021
Publication title -
alzheimer's and dementia: translational research and clinical interventions
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.49
H-Index - 30
ISSN - 2352-8737
DOI - 10.1002/trc2.12175
Subject(s) - dementia , medicine , hazard ratio , flavonoid , flavonols , prospective cohort study , danish , proportional hazards model , lower risk , cohort study , cohort , flavones , vascular dementia , epidemiology , disease , chemistry , biochemistry , biology , botany , confidence interval , linguistics , philosophy , antioxidant
Prospective studies investigating flavonoid intake and dementia risk are scarce. The aims of this study were to examine associations between flavonoid intake and the risk of incident dementia and to investigate whether this association differs in the presence of lifestyle risk factors for dementia. Methods We examined associations in 55,985 participants of the Danish Diet, Cancer, and Health Study followed for 23 years. The Phenol‐Explorer database was used to estimate flavonoid intakes. Information on incident dementia and dementia subtypes was obtained using Danish patient and prescription registries. Hazard ratios (HRs) were calculated using restricted cubic splines in multivariable‐adjusted Cox proportional hazards models. Results For incident dementia, moderate compared to low intakes of flavonols (HR: 0.90 [0.82, 0.99]), flavanol oligo+polymers (HR: 0.87 [0.79, 0.96]), anthocyanins (HR: 0.84 [0.76, 0.93]), flavanones (HR: 0.89 [0.80, 0.99]), and flavones (HR: 0.85 [0.77, 0.95]) were associated with a lower risk. For vascular dementia, moderate intakes of flavonols (HR: 0.69 [0.53, 0.89]) and flavanol oligo + polymers (HR: 0.65 [0.51, 0.83]) were associated with lower risk. Flavonoid intakes were not significantly associated with Alzheimer's disease or unspecified dementia. The inverse association between total flavonoid intake and incident dementia was stronger in “ever” smokers than in “never” smokers and in those without hypercholesterolemia versus those with hypercholesteremia. Furthermore, the inverse association of vascular dementia with a moderate total flavonoid intake was stronger in “ever” smokers and those who were “normal” to “overweight” versus “never” smokers or those who were “obese,” respectively. Conclusion A moderate intake of flavonoid‐rich foods may help to reduce dementia risk.