The results of a study published in the Journal of Alzheimer’s disease suggest that what kind of foods we eat could directly influence our cognitive acuity as we get older.1✅ JOURNAL REFERENCE
DOI: 10.3233/JAD-201058
The research is the first large-scale analysis that associates specific foods with cognitive acuity later in life.
The team examined data compiled from 1,787 aging individuals who were 46 to 77 years old at the study conclusion through a massive biomedical database and research resource that contains in-depth genetic and health information from 500,000 individuals.
This is a globally available database for researchers participating in important research into the most common and life-threatening diseases in the world.
A Fluid Intelligence Test (FIT) was completed by all individuals as part of a touch screen questionnaire at baseline and then in 2 follow-up assessments approximately 10 and 15 years later.
The FIT analysis gives an in-time snapshot of the ability of an individual to “think on the fly.”
Questions were also answered regarding consumption of alcohol and food at baseline and through the 2 follow-up assessments.
Individuals were asked in a Food Frequency Questionnaire about their intake of vegetables, raw vegetables and salad, fresh fruit, dried fruit, lean fish, cooked oily fish, processed meat, lamb, beef, pork, poultry, cheese, bread, cereal, coffee and tea, cider and beer, red and white wine, and liquor and champagne.
Here are 4 of the most important conclusions from the research:
- It was found that cheese was undoubtedly the food that offered the most protection against age-related cognitive issues;
- The everyday intake of alcohol, especially red wine, was associated with cognitive function improvement;
- Weekly lamb consumption, was found to improve long-term cognitive prowess, but not other red meats; and
- Too much salt is bad, but only people who already have a risk of Alzheimer’s disease should watch salt intake to prevent cognitive problems over time.
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