JAD: Eating more red wine and cheese may help reduce the risk of cognitive decline in the body

December 14, 2020 // -- In a recent study published in the international journal Journal of Alzheimer's Disease, scientists from Iowa State University and other institutions found that the food we eat may have a direct effect on the cognitive acuity of the body in later life.
is the first time researchers have used large-scale analysis to reveal the relationship between specific foods and the body's cognitive acuity in later life. In the
article, researchers collected and analyzed data from 1,787 older people aged 46-77 through the UK Biosatrics Library, a large biomedical database and research resource containing in-depth genetic and health information from half a million UK participants, and approved scientists who have studied and approved the world's most common and life-threatening diseases.
photo source: CC0 Public Domain researchers say participants completed a fluid intelligence test (FIT, Fluid Intelligence Test) as part of a touch-screen questionnaire compiled between 2006 and 2010, followed by two more assessments of participants;
In addition, participants answered questions about their food and alcohol intake at baseline levels and through two follow-up assessments, and the food questionnaire asked participants about their intake of foods, including fresh fruits, dried fruits, raw vegetables and salads, cooked vegetables, oily fish, processed meats, beef, etc.
Important findings of this paper include: 1) Cheese has so far been shown to be the most protective food to prevent age-related cognitive problems, even in individuals' later years; 2) daily intake of alcohol, especially red wine, is directly related to improved cognitive function of the body; and 3) weekly consumption of lamb (Not other red meat) or improve the body's long-term cognitive abilities; 4) Excessive salt intake is harmful to the body's health, but only individuals at risk of Alzheimer's disease may need to pay attention to their salt intake to avoid cognitive problems over time. 'Our results suggest that daily intake of cheese and red wine may help us respond effectively to the prevalence of COVID-19, and may also help cope with today's increasingly complex and seemingly uncognized pace of life, and that randomized clinical trials may be needed to determine whether simple changes in our diet can significantly improve cognitive function in the brain when we consider whether this is due to the diet of the wealthy,' said will
researcher Willette.
Finally, the researchers point out that depending on the genetic factors we carry, some individuals seem to be more protected from Alzheimer's disease, while others appear to be at risk;
() Original source: Klinedinst, Brandon S, Le, Scott T, Larsen, Brittany, et al. Genetic Factors of Alzheimer's Disease Modulate How Diet is Associated with Long-Term Cognitive Trajectories: A UK Biobank Study, Journal of Alzheimer's Disease (2020). DOI: 10.3233/JAD-201058。