Key clinical point: Dietary intake of flavonols through leafy greens and other vegetables or fruits was inversely associated with risk of developing Alzheimer’s disease (AD).

Major finding: The rate of developing AD was 48% lower among participants reporting the highest total dietary intake of flavonols, compared with those reporting the lowest intake.

Study details: Study of 921 participants in the Rush Memory and Aging Project, a large, prospective study of older individuals in retirement communities and public housing in the Chicago area that has been ongoing since 1997.

Disclosures: The study was funded by grants from the National Institutes of Health and the USDA Agricultural Research Service. The authors said they had no disclosures relevant to their report.