Parkinson's patients who increase the number of flavonoid-rich foods they consume as part of their diet have a lower mortality risk than those who don't.
A diet that consists of at least half a serving of flavonoid-rich foods per day reduces the risk of cognitive decline in older adults by 20%.
Caffeine and urate have been associated with a reduced risk of idiopathic Parkinson's disease. Researchers noted a lower caffeine intake in idiopathic Parkinson's patients. Increasing caffeine consumption was linked to decreased odds of being diagnosed with Parkinson's. Lower levels of blood urate were also associated with an increased risk of Parkinson's disease.
Consuming a flavonoid-rich diet could help combat the development and progression of Alzheimer's disease for those with risk factors. Low intake of specific flavonoids, especially anthocyanins, which are found in blueberries and strawberries, was associated with a four-fold risk of developing Alzheimer's.
Eating a moderate amount of chocolate each week may be associated with a lower risk of stroke in men, according to a new study published in Neurology.
