Wine is often thought of as a treat to accompany dinner or help you unwind at the end of the day. It is popular in the UK, with around 31 million people thought to enjoy the grape-based beverage.
However, new research suggests that it might be more than just a tasty drink.
A study, led by a team from Queen’s University Belfast, found that more specifically red wine could help lower the risk for dementia.
This is due to a type of polyphenolic compound found in red wine called flavonoids, which are known to have antioxidant and anti-inflammatory properties.
The study, published in JAMA Network Open, found that upping your intake of flavonoids through red wine – as well as the consumption of berries and tea – could slash the risk of dementia by as much as 28 percent.
Within the study, the greatest risk reduction was observed in participants consuming at least two of the following per day, compared to those who consumed none:
- Five servings of tea
- One serving of red wine
- 0.5 servings of berries
In a university release, study lead Professor Aedín Cassidy, explained: “The worldwide prevalence of dementia continues to increase rapidly. In this population-based cohort study, we analysed dietary data from over 120,000 adults aged between 40 and 70 years from the UK Biobank.
“Our findings show that consuming six additional servings of flavonoid-rich foods per day, in particular berries, tea and red wine, was associated with a 28 percent lower risk of dementia. The findings were most noticeable in individuals with a high genetic risk as well as those with symptoms of depression.”
Currently there are thought to be almost one million people in the UK living with dementia. This is expected to rise in the coming years due to our ageing population.
While age and genetics are risk factors in the development of the disease, scientific evidence has linked various other factors such as diet to dementia risk.
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Flavonoids, primarily found in plant foods, have been previously found to have many health benefits including antioxidant, anti-inflammatory and anti-cancer properties.
They have also been linked to a reduced risk of chronic diseases such as cardiovascular disease, as well as improved cognitive function.
First author of the study, Dr Amy Jennings, added: “These results provide a clear public health message as they suggest that a simple measure such as increasing daily consumption of flavonoid-rich foods may lower dementia risk, especially in populations at high risk.
“Currently, there is no effective treatment for the disease so preventive interventions to improve health and quality of life, and reduce social and economic costs, should continue to be a major public health priority.”
However, it is important to note the health risks of consuming alcohol. The NHS states that men and women are advised not to drink more than 14 units a week on a regular basis.
A total of 14 units is equivalent to six pints of average-strength beer or 10 small glasses of lower-strength wine.