In a new study from Iowa State University, researchers found the foods we eat may have a direct impact on our cognitive acuity in our later years.
They found small diet modifications — including more wine and cheese — may help reduce cognitive decline.
In the study, the team analyzed data from 1,787 aging adults (from 46 to 77 years of age, at the completion of the study) in the United Kingdom through the UK Biobank.
They found cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life;
The daily consumption of alcohol, particularly red wine, was related to improvements in cognitive function;
Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess; and
Excessive consumption of salt is bad, but only individuals already at risk for Alzheimer’s Disease may need to watch their intake to avoid cognitive problems over time.
These results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping people cope with the current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down.
The team says depending on the genetic factors you carry, some individuals seem to be more protected from the effects of Alzheimer’s, while others seem to be at greater risk.
But the right food choices can help prevent the disease and cognitive decline altogether. Knowing what that entails contributes to a better understanding of Alzheimer’s and put this disease in a reverse trajectory.
If you care about cognitive health, please read studies about these widely used drugs linked to memory loss, cognitive decline and findings of common diabetes drug may slow down cognitive decline.
For more information about cognitive decline and your health, please see recent studies about eye tests can predict cognitive decline in Parkinson’s disease 18 months ahead and results showing that this sleep supplement may help prevent memory loss, cognitive decline.
The study is published in the Journal of Alzheimer’s Disease. One author of the study is Auriel Willette.
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