Research on optimal polyphenol intake to reduce the risk of dementia and Alzheimer's disease by 50% proposes a dietary pattern (including for APOE4 carriers) that includes various fermented products [dementia: HR (95% CI) = 0.57 (0.37–0.86); p = 0.016; AD: HR (95% CI) = 0.54 (0.32–0.93); p = 0.045] (72). The gene discussed is APOE; the disease is dementia.