Modifying one’s diet to include more cheese and red wine could boost cognitive health, subsequently reducing the risk of dementia, new research in the Journal of Alzheimer’s Disease shows.
Researchers at Iowa State University suggested this conclusion after analyzing data gathered from over 1,700 adults in mid to late-adulthood as part of the UK Biobank.
The participants were asked questions about their diet, including food and alcohol consumption. Foods and drinks, like fruit, vegetables, meats, and alcoholic beverages, were taken into consideration when completing the questionnaire.
The study uncovered that cheese was the most protective food against cognitive problems, particularly among individuals in late-adulthood, where deficits are rampant. Light alcohol consumption, such as red wine, was also considered to be useful in boosting cognitive function.
Also highlighted in their findings, researchers concluded that lamb, as opposed to other conventional red meats, was beneficial in improving long-term cognition.
As the results convey, modifying nutritional plans may very well reduce the risk of cognitive decline and should warrant further research.
The study was authored by Brandon Klinedinst, Scott Le, Brittany Larsen, Colleen Pappas, Nathan Hoth, Amy Pollpeter, Qian Wang, Yueying Wang, Shan Yu, Li Wang, Karin Allenspach, Jonathan Mochel, David Bannett, and Auriel Willette.
