Yeh TS, Yuan C, Ascherio A, et al. - The findings support the benefit of higher flavonoid intakes for maintaining cognitive function in men and women in the United States.

• The authors tracked 49,493 women from the Nurses' Health Study (NHS) from 1984 to 2006 and 27,842 men from the Health Professionals Follow-Up Study from 1986 to 2002.

• After controlling for age, total energy intake, major nondietary factors, and specific dietary factors, a higher intake of total flavonoids was linked to a lower risk of subjective cognitive decline (SCD).

• The pooled multivariable-adjusted odds ratio of 3-unit increments in SCD was 0.81 when the highest vs lowest quintiles of total flavonoid intake were compared.

• The strongest associations were found in the pooled results for flavones, flavanones, and anthocyanins.

• Flavones had the steepest dose-response curve, followed by anthocyanins.

• Many flavonoid-rich foods, including strawberries, oranges, grapefruits, citrus juices, apples/pears, celery, peppers, and bananas, were linked to a lower risk of SCD.