Long Oral Presentation Nutrition Society of Australia 50th Annual Scientific Meeting 2026

Increasing Anthocyanin Intake Through Whole-Food Dietary Change in Older Adults with Subjective Memory Complaints: Comparison with Anthocyanin Supplementation (146057)

Elnaz EL Lorzadeh 1 , Katherine KK Kent 2 , Vinicius VR Do Rosario 3 , Karina KC Karina Chan 4 , Kaarin KJA Anstey 4 , Tracy TM McCaffrey 5 , Karen KC Charlton 6
  1. The George Institute for Global Health, Wollongong, NSW, Australia
  2. University of Wollongong, Wollongong, NSW, Australia
  3. Bond University, Gold Coast, Queensland
  4. University of New South Wales, Sydney, NSW, Australia
  5. Monash University, Melbourne, Victoria, Australia
  6. University of Newcastle, Newcastle, NSW, Australia

Anthocyanins, a subclass of flavonoids, have demonstrated neuroprotective, antioxidant, and anti-inflammatory properties (1). However, most intervention studies have used supplements or concentrated powders, and it remains unclear whether older adults can achieve comparable increases in anthocyanin intake through whole-food dietary change (2). To determine whether a “purple diet” intervention comprising structured whole food dietary advice including counselling, educational resources, and ongoing support, can increase anthocyanin intake in older adults with subjective memory complaints to levels comparable with a freeze-dried anthocyanin-rich blackcurrant powder intervention. This secondary analysis used dietary data from a 24-week multicentre randomised controlled trial in adults aged 60–85 years with subjective memory complaints. Participants were allocated to either a “purple diet” intervention arm, active blackcurrant powder providing approximately 250 mg/day of anthocyanins, or matched placebo. Dietary intake was assessed using three non-consecutive 24-hour recalls at baseline and follow-up. Anthocyanin and total flavonoid intakes were estimated using Phenol-Explorer and USDA databases, and diet quality using the Healthy Eating Index for Australian Adults. Baseline and follow-up dietary data were available for 89 participants. Anthocyanin intake increased in the dietary intervention group, from 37(54) to 114(79) mg/day, and in the active powder group, from 32(41) to 291(48) mg/day (p<0.001), but remained unchanged in the placebo group. Within the dietary intervention group, anthocyanin intake from fruit increased by 28.9(55.6) mg/day (p=0.002), while intake from legumes increased by 1.7(5.1) mg/day (p=0.04). Anthocyanin intake increased at breakfast, lunch, and the evening meal (p≤0.005). Overall diet quality did not differ significantly between groups; however, fruit and vegetable sub-scores improved within the dietary intervention group (p≤0.01). A structured whole-food intervention increased anthocyanin intake and dietary variety in older adults with subjective memory complaints, although intake remained below supplementation levels. Food-based interventions are feasible, but additional strategies may be needed to achieve higher targets. The trial was registered with the Australian New Zealand Clinical Trials Registry (ANZCTR) (ACTRN12622000065796). (3)

  1. Lorzadeh E, Weston-Green K, Roodenrys S, do Rosario V, Kent K, Charlton K. (2025) Current Nutrition Reports. 14(1):23.
  2. Lichtenstein AH, Rasmussen H, Winifred WY, Epstein SR, Russell RM (2008). The Journal of nutrition.138(1):5-11.
  3. Charlton K, Rosario V do, Kent K, et al. (2026) Proceedings of the Nutrition Society. 85(OCE2):E70.