Abstract
I was interested in the article by Yeh et al.1 A lot of studies have been published concerning the associations between diet and subjective cognitive decline (SCD). This study is based on a follow-up assessment spanning more than 20 years, which is strongly persuasive. The authors conclude that many flavonoid-rich foods are significantly associated with lower odds of SCD. Their conclusion seems reasonable—however, previous studies suggest that higher flavonoid intake increases risk for cerebrovascular diseases or cancers.2,3 Other research reports that higher dietary flavonoid intake can be associated with decreased overall body composition in younger women.4 In older populations, dietary flavonoid intake may also increase the risk of depression.5
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