Health
Can the MIND diet reduce the risk of memory loss in later life?
According to a study published online on September 18, 2024, people who follow a diet similar to the MIND diet may have a lower risk of cognitive impairment. Neurology®the medical journal of the American Academy of Neurology. Results were similar for black and white participants. These results do not prove that the MIND diet prevents cognitive impairment, only show an association.
The MIND diet is a combination of the Mediterranean and DASH diets. It includes green leafy vegetables like spinach, kale, and collard greens, as well as other vegetables. It encourages whole grains, olive oil, poultry, fish, beans, and nuts. It prioritizes berries over other fruits and recommends at least one serving of fish per week.
“As the population ages, the number of people with dementia is increasing, so it is important to identify changes we can make to slow or ameliorate the progression of cognitive impairment,” said study author Russell P. Sawyer, M.D., Ph.D., of the University of Cincinnati, Ohio, and a member of the American Academy of Neurology. “We were specifically interested in examining whether diet influenced risk of cognitive impairment in both black and white study participants.”
The study involved 14,145 people with an average age of 64. Seventy percent of the participants were white and 30 percent were black. They were followed for an average of 10 years.
Participants filled out a questionnaire about their eating habits over the past year, and researchers looked at how well the foods participants were eating aligned with the MIND diet.
One point was awarded for each of the following: eating whole grains at least three times per day; eating green leafy vegetables at least six times per week; eating other vegetables at least once per day; eating berries at least two times per week; eating fish at least once per week; eating chicken at least two times per week; eating beans at least three times per week; eating nuts five times per day; eating red meat four or fewer times per week; eating fast food or fried foods once or less per week; eating olive oil at least once per week; eating one tablespoon or less of butter or margarine daily; eating pastries or sweets five or fewer times per week; drinking one glass of wine per day. The total points available was 12 points.
The researchers split the participants into three groups: the low group had an average dietary score of 5, the medium group an average score of 7, and the high group an average score of 9.
Thinking and memory skills were measured at the start and end of the study.
During the study period, 532 people (12%) out of 4,456 people in the low-diet group, 617 people (11%) out of 5,602 people in the medium-diet group, and 402 people (10%) out of 4,086 people in the high-diet group were found to have cognitive impairment.
After adjusting for factors such as age, high blood pressure, and diabetes, the researchers found that people in the high blood pressure group had a 4% reduced risk of cognitive impairment compared with those in the low blood pressure group.
When the researchers looked at male and female participants, they found that women who followed the diet most closely had a 6% lower risk of cognitive impairment, but there was no reduction in risk for male participants.
The researchers also looked at how quickly people's thinking skills declined when a problem arose, and found that people who followed the MIND diet more closely experienced a slower decline in thinking skills than those who didn't, and the association was stronger for black participants than for white participants.
“These findings warrant further research, particularly to examine disparate effects between men and women and blacks and whites,” Sawyer said. “But it's intriguing to think that people could potentially reduce or delay the risk of cognitive impairment by making small changes to their diet.”
A limitation of this study is that it only included older black and white people, so results may not be the same in other populations.
The research was funded by the National Institute of Neurological Disorders and Stroke and the National Institute on Aging.
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Sources 2/ https://www.sciencedaily.com/releases/2024/09/240918165742.htm The mention sources can contact us to remove/changing this article |
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