Dementia: A plant-based diet reduces risk in later life

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A diet high in plant foods may reduce the risk of cognitive impairment and dementia in the elderly. A new study suggests that dietary changes can prevent cognitive decline. This can often progress in neurodegenerative diseases. Among them are Alzheimer's disease and other forms of dementia.

A 12-year study was conducted by scientists from the University of Barcelona. More than 800 people aged 65 and older participated in the program.

“We analyzed the modulating role of diet in the risk of cognitive disorders,” explained researcher Mireia Urpi-Sarda. “The results show a significant relationship between these processes and some metabolites.”

The researchers observed that consumption of foods such as cocoa, coffee, mushrooms and red wine can protect against cognitive impairment.

They also found that the microbial metabolism of apples, cocoa, green tea, blueberries, oranges and pomegranates high in polyphenols may further protect brain function.

According to the study, metabolites such as 2-furoylglycine and 3-methylanthin, which are hallmarks of coffee and cocoa consumption, “had a protective profile.”

While saccharin, for example, which indicates the consumption of an artificial sweetener, has been linked to harmful effects on the brain.

Professor Merce Pallas of the University of Barcelona commented:

“Research is needed to develop preventive and therapeutic strategies to help care for our cognitive health.”

Switching to a more plant-based diet may indeed prevent dementia. Eating more fruits, vegetables and legumes after age 70 means absorbing more polyphenols and bioactive compounds. According to researchers, this may help reduce the risk of cognitive decline due to aging.