New study reasserts red wine helps reduce dementia risk

The study by Queen’s University Belfast, which was published in JAMA Network Open, found that drinking red wine or tea, as well as eating berries, could reduce the risk of dementia by as much as 28%.

It used a cohort of 120,000 adults, aged between 40 and 70 years old, from the UK Biobank’s data set to make the findings.

Although the scientists admitted that age and genetics still are the biggest risk factors in the development of the disease, which is expected to triple to around 153 million cases by 2050, the impact of diet on reducing the risk is also important.

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