A large-scale study has found that a flavonoid-rich diet, which includes daily consumption of red wine, may be linked to a significantly lower risk of developing dementia. The peer-reviewed research, published in JAMA Network Open, analyzed the health and dietary patterns of more than 120,000 adults and revealed that those with the highest intake of flavonoid-containing foods had up to a 28–30% reduction in dementia risk.
The study, conducted using data from the UK Biobank, focused on adults between the ages of 40 and 70. Researchers created a “flavodiet” score based on how often participants consumed items such as berries, tea, apples, and red wine. Those who consistently included these flavonoid-rich foods in their diet were significantly less likely to develop neurodegenerative conditions over the course of the study.
One of the most notable findings was that moderate red wine consumption—about one glass per day—was associated with additional protective effects. The benefits were especially pronounced in individuals with pre-existing conditions such as high blood pressure, depression, or a genetic predisposition to Alzheimer’s disease. For these groups, the risk reduction was as high as 30%.
Dementia currently affects more than six million Americans. With few effective medical treatments available, scientists and public health officials have increasingly focused on preventive strategies tied to diet and lifestyle. This study suggests that easily accessible dietary changes could play a major role in lowering disease risk, particularly for those most vulnerable.
However, experts caution that the study is observational in nature, meaning it does not prove causation. The researchers emphasize that flavonoids in general—not red wine specifically—are responsible for the positive effects. Red wine is simply one component of a larger pattern of flavonoid intake that includes other foods like dark chocolate, citrus fruits, spinach, and green tea.
Additionally, researchers warned that excessive alcohol consumption may have the opposite effect. Past studies have shown that drinking beyond moderate levels can increase the risk of cognitive decline and other health issues. The optimal intake cited in this research is approximately 12.5 grams of alcohol per day, roughly equivalent to one 5-ounce glass of wine.
Health authorities advise individuals who do not currently drink alcohol not to start drinking for the sake of these potential benefits. Alternatives such as berries and tea offer similar flavonoid levels without the risks associated with alcohol.
Still, the findings have generated renewed interest in how natural compounds found in common foods may influence brain aging. Researchers plan to conduct further randomized controlled trials to determine whether flavonoid-rich diets can directly influence the onset or progression of dementia.
For now, the results support the idea that what we consume on a daily basis—especially over decades—may influence our cognitive resilience later in life.
