A new study, conducted by the researchers of Iowa State University, has found that diet modifications, including eating cheese and drinking wine responsibly, could help reduce cognitive decline.
The study, published in the November 2020 issue of the Journal of Alzheimer’s Disease, was led by Dr. Auriel Willette and Brandon Klinedinst of Iowa State University
The researchers analyzed data gathered from more than 1,780 aging adults in the United Kingdom through the UK Biobank.
The study participants completed a Fluid Intelligence Test (FIT) through a touchscreen questionnaire at baseline and then in two follow-up assessments. The FIT analysis offers a snapshot of people’s ability to “think on the fly.”
The team asked questions about the food and alcohol consumption at baseline
“The Food Frequency Questionnaire asked participants about their intake of fresh fruit, dried fruit, raw vegetables and salad, cooked vegetables, oily fish, lean fish, processed meat, poultry, beef, lamb, pork, cheese, bread, cereal, tea and coffee, beer and cider, red wine, white wine and champagne and liquor,” according to Medical Xpress.
Willette, Klinedinst and their team found that cheese was found to be the most protective food against age-related cognitive decline, even late into life.
They also found that daily consumption of alcohol, particularly red wine, improved cognitive function and weekly consumption of lamb, but not other red meats, improved long-term cognitive prowess.
Furthermore, the investigators found that excessive consumption of salt is bad, but people who are already at risk of developing Alzheimer’s may need to limit their intake to avoid cognitive issues.
Dr. Willette said, “I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down.”
“While we took into account whether this was just due to what well-off people eat and drink, randomized clinical trials are needed to determine if making easy changes in our diet could help our brains in significant ways,” he added.
Klinedinst explained, “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. That said, I believe the right food choices can prevent the disease and cognitive decline altogether.”
“Perhaps the silver bullet we’re looking for is upgrading how we eat,” he added. “Knowing what that entails contributes to a better understanding of Alzheimer’s and putting this disease in a reverse trajectory.” The article originally appeared on Medical Xpress.
