Belfast: A new study suggests that eating chocolate can reduce the risk of dementia.
A study of 122,000 British people found that those who ate the most flavonoids had a 28 percent lower risk of dementia than those who ate the least.
Health-promoting chemicals have been found in grapes and cocoa beans, while people also commonly get these chemicals from berries, leafy greens, and other fruits.
Study author Dr Amy Jennings, from Queen’s University in Belfast, said the findings provide a clear message for public health.
They said the research findings suggest that increasing daily consumption of flavonoid-rich foods may reduce the risk of dementia.
He said that currently there is no effective treatment for this disease, so preventive measures should be given priority to avoid it.