Named products that can help protect the brain from dementia

Chinese scientists have found a link between eating habits and memory in the elderly. As the study showed, the inclusion of mushrooms and algae in a diverse diet may be associated with a reduced risk of cognitive impairment. The study was published in the journal Frontiers in Nutrition.

Experts studied data from a large-scale Chinese study of longevity, comparing the eating habits of participants with indicators of their memory, attention and thinking. Particular attention was paid to the diversity of the daily menu and the frequency of consumption of edible mushrooms and algae.

It turned out that older people with a diverse diet were 23.4% less likely to have cognitive impairment. An even more noticeable association was observed in those who regularly included mushrooms and algae in a balanced diet. In this group, the rate was lower by 36.5% compared with participants with the least favorable eating habits.

At the same time, mushrooms and algae alone did not demonstrate a significant association with improved cognitive health with monotonous nutrition. The authors of the work believe that to preserve memory, a full and varied diet is more important than the use of individual useful products. However, the study found only a statistical link and does not prove that a particular diet directly prevents memory impairment.

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