Recent research from Queen's University Belfast indicates that consuming flavonoid-rich foods, such as tea, berries, red wine, and dark chocolate, could reduce the risk of dementia by 28%. This study analyzed dietary data from over 120,000 U.K. adults and found that increasing intake by six servings per day is particularly beneficial for individuals with genetic predispositions or symptoms of depression. Meanwhile, a separate study from the University of Worcester is exploring the social and psychological benefits of food for community groups supporting dementia patients. The 'Food, Glorious Food' project aims to understand how food-related activities can enhance well-being and foster social connections among those living with dementia. Both studies highlight the significant role diet plays in managing dementia risk and improving the quality of life for affected individuals.