Diet modifications associated with lower cognitive decline

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NHE
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Diet modifications associated with lower cognitive decline

Post by NHE » Sun Jan 03, 2021 2:49 am

Diet Modifications, Including More Wine and Cheese, May Help Reduce Cognitive Decline
https://neurosciencenews.com/cheese-win ... ion-17408/

Summary: A new study reveals the impact of diet on cognitive health as we age. Researchers found cheese consumption had neuroprotective effects against cognitive decline. Daily moderate consumption of red wine was associated with improvements in cognitive function.

Source: Iowa State University
https://content.iospress.com/articles/j ... /jad201058

The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the Journal of Alzheimer’s Disease.

The study was spearheaded by principal investigator, Auriel Willette, an assistant professor in Food Science and Human Nutrition, and Brandon Klinedinst, a Neuroscience PhD candidate working in the Food Science and Human Nutrition department at Iowa State. The study is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity.

Willette, Klinedinst and their team analyzed data collected 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, a large-scale biomedical database and research resource containing in-depth genetic and health information from half-a-million UK participants. The database is globally accessible to approved researchers undertaking vital research into the world’s most common and life-threatening diseases.

Participants completed a Fluid Intelligence Test (FIT) as part of touchscreen questionnaire at baseline (compiled between 2006 and 2010) and then in two follow-up assessments (conducted from 2012 through 2013 and again between 2015 and 2016). The FIT analysis provides an in-time snapshot of an individual’s ability to “think on the fly.”

Participants also answered questions about their food and alcohol consumption at baseline and through two follow-up assessments. 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.

Here are four of the most significant findings from the study:
  1. Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life;

  2. The daily consumption of alcohol, particularly red wine, was related to improvements in cognitive function;

  3. Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess; and

  4. 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.
Participants also answered questions about their food and alcohol consumption at baseline and through two follow-up assessments.

“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,” Willette said. “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.”

Klinedinst added, “Depending on the genetic factors you carry, some individuals seem to be more protected from the effects of Alzheimers, while other 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. Knowing what that entails contributes to a better understanding of Alzheimer’s and putting this disease in a reverse trajectory.”

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Re: Diet modifications associated with lower cognitive decline

Post by jimmylegs » Mon Jan 04, 2021 7:04 am

i have been helping a connection who is dealing with age related vascular cognitive impairment, exploring various rehab options, and have been researching within the last week re fluid and crystalline intelligence etc. i had to dig in on this study's results and discussion to see how it addressed certain aspects of my understanding to date re diet

excerpts:

"...Associations with diet by genetic factors subgroups
... both non-carriers (APOE4–) and especially carriers (APOE4+) showed increased baseline levels of FI with daily cheese (APOE4–: p = 0.008; APOE4+: p = 0.001) at baseline, but no relation was observed over time (see Fig. 1). Though among APOE4+ only, there was a positive association between FI and weekly cheese over time (p = 0.025).
...There are several limitations that should be considered in our study. Although we utilized longitudinal data for predictors and outcomes, this is an observational study and the direction of causality cannot be inferred. Our study had nevertheless
several strengths worth noting. ... By identifying effects from individual food categories, Mediterranean and MIND diet recommendations could be further improved and personalized.
In summary, our findings suggest that weekly cheese intake over six years is associated with better fluid intelligence performance for APOE4+ adults, though daily cheese intake appeared beneficial regardless of APOE4 carrier status at baseline. The association between FI and certain food may differ between people stratified by AD family history and between people stratified by APOE4 carrier status. Thus, meal plans may need to be modified to meet individual needs to potentially minimize cognitive decline..."

doesn't look like anyone's had time to cite it yet and potentially discuss it's findings in relation to their own and others' research. in the meantime, there's always reddit :) (at a glance, it looks like one of the authors may be in on the discussion there):

https://www.reddit.com/r/science/commen ... rotective/

so far we have definitely been working with mediterranean/MIND recommendations (among a couple of other personal considerations) and tweaking/monitoring nutrient status based on that foundation. will be interesting to see how med/mind recommendations might evolve over time.
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