a type of red meat also delays dementia in old age

American researchers have studied the eating habits of almost 1,800 British citizens for a decade to determine which foods have a good effect on health. Dementia in old age, in addition to an overall healthy lifestyle, was found to be best inhibited by foods that increased the amount of brain-protecting proteins in the brain. Consuming too much salt is more dangerous for Alzheimer’s disease and mental decline.

In their study in the Journal of Alzheimer’s Disease, Auriel Willette and colleagues at Iowa State University examined the eating habits and thinking skills of 1787 (aged 46 to 77 years) British residents over a decade.

Data were obtained from the UK Biobank. It is a large-scale biomedical database containing detailed health and genetic information on half a million participants.

Study participants were asked to detail their diet, with special reference to foods such as fruits, vegetables, fish, meat, cheeses, baked goods, cereals, tea, coffee, and various alcoholic beverages.

In addition, between 2006 and 2016, the researchers completed three times with each member of the group a fluid intelligence test that shows how we understand and use new information, that is, it measures performance in novel task situations.

The research team found that of the various foods consumed by the participants, cheeses were most closely related to the extent to which mental decline occurred over time. Cheeses, even in the elderly, significantly inhibit the development of dementia.

It also turned out that moderate daily consumption of alcohol, especially red wine, and weekly consumption of lamb (not other red meats!) Also had a good effect on the long-term preservation of mental freshness.

In contrast, the intake of foods high in salt was found to be the most dangerous of the foods that promote dementia. Therefore, the researchers also asked people at higher risk for Alzheimer’s disease to pay close attention to moderate salt intake to develop dementia as late as possible.

However, the researchers also acknowledge the study’s limitations. In fact, randomized clinical trials would be needed to determine exactly what simple dietary changes would be necessary to significantly help our brains function long-term, said neuroscientist Brandon Klinedinst, lead author of the paper.