New research suggests that drinking red wine and tea and consuming berries and dark chocolate could lower the risk of dementia.

Food and drinks which are rich in flavonoids have been linked with a reduced risk of developing the illness by 28 per cent.

The study, which was led by a team of researchers at Queen’s University Belfast, reported that flavonoids, primarily found in plant foods, have a range of health benefits, including antioxidant, anti-inflammatory and anti-cancer properties.

The scientists have also linked the consumption of flanovoid-rich foods with a reduced risk of chronic diseases such as cardiovascular disease, as well as improved cognitive function.

There are currently around 1 million people in the UK living with a form of dementia.

By 2040, this figure is expected to rise to 1.4 million people.

The researchers have explained that age and genetics contribute substantially to the development of the disease.

However, diet can also play an important role in preventing the incurable illness.

The study published in JAMA Network Open and led by Professor Aedin Cassidy, Co-Centre for Sustainable Food Systems and Institute for Global Food Security at Queen’s said: “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.

@uktoday_ Are there benefits to drinking red wine? I happily found out. 🍷 #uknews #redwine #winetimе #uknewsheadlines ♬ original sound - UKToday 🇬🇧 Newsquest

“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% lower risk of dementia.

Recommended reading

“The findings were most noticeable in individuals with a high genetic risk as well as those with symptoms of depression.”

“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, " according to the first author of the study, Dr Amy Jennings, from the School of Biological Sciences at Queen’s.

Dr Jennings added: “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.”