Two Foods linked to Lower Dementia Risk, New Research Suggests
Fulda, Germany – Consuming higher levels of two specific foods – fish and poultry – may substantially reduce the risk of developing dementia, according to a recent study by Brazilian researchers. The findings, published as awareness of neurodegenerative disease rises globally, highlight the potential for dietary interventions to protect cognitive health.
The research, which analyzed the diets of adults, revealed a correlation between a greater proportion of daily energy intake from fish and poultry and improved cognitive function, and a decreased likelihood of cognitive decline.With dementia cases projected to surge in coming decades due to aging populations, understanding modifiable risk factors like diet is crucial.Researchers emphasize that limiting ultra-processed foods is also vital, but focusing on incorporating these two protein sources offers a proactive approach to brain health.
The study found that individuals with the highest intake of fish and poultry demonstrated a slower rate of cognitive deterioration compared to those who consumed less. While the exact mechanisms are still being investigated, researchers believe the omega-3 fatty acids found in fish and the nutrients present in poultry contribute to brain cell health and resilience.Conversely, the study reinforced existing concerns about ultra-processed foods.A high consumption of these items-including items like pre-made pizza and sausage-was linked to accelerated cognitive decline.The researchers urge individuals to prioritize whole, unprocessed foods for optimal brain function.
Further research is planned to explore the optimal amounts of fish and poultry needed to achieve maximum cognitive benefits and to investigate the specific nutrients responsible for the protective effects.
