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A plant-based diet can reduce the chance of cognitive impairment in the elderly.

A plant-based diet can reduce the chance of cognitive impairment in the elderly: The study examined the relationship between food components, intestinal microbiota, endogenous metabolism, and cognitive impairment.

There is an increase in the consumption of vegan diets across the nation.

 As awareness grows, more and more people are increasingly switching to a vegan diet to balance their environmental health and wellbeing. 

Experts regularly point out the benefits to the health of eating a plant-based diet.

 A recent study, which was a second time, proved the same as it clarified the health benefits of eating habits on cognitive function.

 University of Barcelona (UB) and the CIBER on Frailty and Healthy Aging (CIBERFES) conducted it.

 The study revealed that a diet based on plants decreases the possibility for cognition impairment and dementia among older people.

 Published The study in the “Molecular Science and Nutrition Journal,’ was conducted over 12 years, with 843 participants older than 65 living from France’s Bordeaux as well as the Dijon region (France).

“An increased intake of vegetables, fruits, and plant-based meals offer polyphenols as well as other bioactive substances that may aid in reducing the chance of cognitive decline as a result of the aging process,” said Cristina Andres-Lacueva as the lead researcher for the research.

 This report emphasized that making healthy lifestyle changes and diet could help prevent cognitive decline and its “progression in neurodegenerative diseases like Alzheimer’s disease and other forms of dementia.”

READ MORE: 7 Healthiest Vegetables That Help You Lose Weight

The study looked at the relationship between food ingredients, intestinal microbiota, endogenous metabolism, and cognitive impairment.

Mireia Urpi-Sarda, from the Department of Nutrition, Food Science and Gastronomy, and CIBERFES, noted that “what we have analyzed in the study cohorts is the influence of the diet on the risk of developing mental loss.” 

Urpi-Sarda pointed out that “the findings show that there is a strong connection with these two processes as well as specific metabolic compounds.”

According to the study, there’s a solid protective relationship between the metabolites from coffee, cocoa, red wine, and mushrooms. the microbial metabolism of polyphenol-rich food ( apple, green tea, cocoa, blueberries, and pomegranates, oranges, or cocoa) and cognitive decline in the elderly.

Merce Pallas, a professor of the Faculty of Pharmacy and Food Sciences and a member of the Institute of Neurosciences (UBNeuro) of the UB, said that “the study of the relationship between cognitive impairment and the metabolism of the microbiota, food and endogenous metabolism is vital in the development of prevention and therapeutic strategies to ensure your cognitive wellbeing.”

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