Scientists Suggest that Adhering to this Diet may Help Slow Cognitive Decline

A study published in Neurology, the journal of the American Academy of Neurology, suggests that individuals whose diets closely follow the MIND diet may have a lower risk of cognitive decline. This association was observed in both Black and white participants. However, the findings show a correlation rather than proving that the MIND diet directly prevents cognitive impairment.

The MIND diet combines elements of the Mediterranean and DASH diets, emphasizing leafy green vegetables like spinach, kale, and collard greens, alongside other vegetables. It also recommends whole grains, olive oil, poultry, fish, beans, nuts, and prioritizes berries over other fruits. The diet suggests consuming at least one serving of fish per week.

“With dementia rates rising as the population ages, it’s vital to identify changes that can delay or slow the onset of cognitive decline,” said study author Dr. Russell P. Sawyer of the University of Cincinnati in Ohio and a member of the American Academy of Neurology.

“We were particularly interested in whether diet influences the risk of cognitive impairment in both Black and white participants.”

The study followed 14,145 participants with an average age of 64, of which 70% were white and 30% were Black, over an average period of 10 years.

Assessing Diets Based on the MIND Diet Guidelines

Participants completed a questionnaire about their diet over the past year, and researchers assessed how closely their food intake aligned with the MIND diet. Points were awarded for specific dietary habits, including: three or more daily servings of whole grains, six or more weekly servings of green leafy vegetables, one or more daily servings of other vegetables, two or more weekly servings of berries, one or more weekly servings of fish, two or more weekly servings of poultry, three weekly servings of beans, five daily servings of nuts, four or fewer weekly servings of red meat, one or fewer weekly servings of fast or fried foods, one or more weekly servings of olive oil, one or fewer tablespoons of butter or margarine daily, five or fewer weekly servings of pastries and sweets, and one daily glass of wine. The maximum score was 12.

Researchers divided participants into three groups based on their diet scores: the low group had an average score of five, the middle group had an average score of seven, and the high group averaged nine.

Cognitive Impairment Rates Across Diet Groups

Participants’ thinking and memory skills were assessed at the start and end of the study. Cognitive impairment occurred in 532 people, or 12%, out of 4,456 in the low diet group; 617 people, or 11%, out of 5,602 in the middle group; and 402 people, or 10%, out of 4,086 in the high group.

After adjusting for factors like age, high blood pressure, and diabetes, researchers found that individuals in the high group had a 4% lower risk of cognitive impairment compared to those in the low group.

When analyzing gender differences, researchers found a 6% reduced risk for cognitive impairment in women who followed the diet closely, but no significant decrease for men.

They also examined the rate at which participants’ cognitive skills declined. Those who adhered more closely to the MIND diet experienced slower cognitive decline, with a stronger effect observed in Black participants compared to white participants.

“These findings call for further research, particularly to explore the differing impacts among men, women, and Black and white individuals. It’s promising to think that simple dietary changes could reduce or delay cognitive issues,” said Sawyer.

A limitation of the study was its focus on older Black and white participants, so the results may not apply to other populations.

Read the original article on: Scitech Daily

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