Clinical Edge

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Dietary Flavonol Intake Linked to Reduced Risk of Alzheimer’s

Key clinical point: Dietary intake of flavonols through leafy greens and other vegetables or fruits was inversely associated with risk of developing Alzheimer’s disease (AD).

Major finding: The rate of developing AD was 48% lower among participants reporting the highest total dietary intake of flavonols, compared with those reporting the lowest intake.

Study details: Study of 921 participants in the Rush Memory and Aging Project, a large, prospective study of older individuals in retirement communities and public housing in the Chicago area that has been ongoing since 1997.

Disclosures: The study was funded by grants from the National Institutes of Health and the USDA Agricultural Research Service. The authors said they had no disclosures relevant to their report.


Holland TM et al. Neurology. 2020 Jan 29. doi: 10.1212/WNL.0000000000008981.