A recent study suggests that the food we consume may exhibit a direct impact on our cognitive health in the later years of our lives. The findings portray that cheese protects against age-related cognitive problems and red wine enhances cognitive function.
The team of researchers examined the data collected from 1,787 aging adults, residing in the United Kingdom through the UK Biobank. It is a large-scale biomedical database and research resource containing detailed genetic and health information from half-a-million UK participants.
Upon completing the Fluid Intelligence Test (FIT) followed by two more assessments, the researchers drew the final results. Participants were asked questions about their intake of dried fruit, fresh fruit, raw vegetables and salad, oily fish, cooked vegetables, lean fish, processed meat, beef, poultry, lamb, cheese, pork, bread, cereal, beverages, beer, and cider, red wine, white wine and champagne, and liquor. The four most important significant findings from the study were:
- Cheese was rated the most protective food against age-related cognitive problems
- Red wine enhanced cognitive function upon daily consumption
- Weekly consumption of lamb could improve long-term cognitive prowess
- Excessive consumption of salt is bad for Alzheimer’s Disease
To Know More, You May Refer To:
Klinedinst, B. S., Le, S. T., Larsen, B., Pappas, C., Hoth, N. J., Pollpeter, A., Wang, Q., Wang, Y., Yu, S., Wang, L., Allenspach, K., Mochel, J. P., Bennett, D. A., & Willette, A. A. (2020). Genetic Factors of Alzheimer’s Disease Modulate How Diet is Associated with Long-Term Cognitive Trajectories: A UK Biobank Study. Journal of Alzheimer’s disease : JAD, 78(3), 1245–1257. https://doi.org/10.3233/JAD-201058