A common ingredient found in your kitchen and often used in sandwiches could be the key to reducing dementia risks, scientists have discovered.
While there’s no known cure for the debilitating condition that affects hundreds of thousands across the UK, researchers are tirelessly working to uncover ways to decrease the likelihood of its onset in later life.
In a recent study, it was revealed that a popular dairy product could enhance cognitive function, suggesting it might reduce the chances of a dementia diagnosis.
Scientists based in Tokyo discovered that regular cheese consumption led to better performance in cognitive tests compared to those who didn’t indulge, according to results published in the Nutrients journal.
The team studied 1,516 participants aged 65 and over, gathering data on various factors such as diet, physical activity, muscle mass, body fat, and blood pressure.
It emerged that around 80% of individuals consumed cheese, either daily (28%), every other day (24%) or twice weekly (30%).
Processed cheese topped the popularity charts, followed by white mould cheese, including varieties like brie and camembert. Fresh cheese – think feta and ricotta – came next, with blue mould cheese like Stilton and Roquefort bringing up the rear.
Participants were then subjected to 30 questions designed to assess their cognitive function, known as the Mini-Mental State Examination (MMSE).
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People with diets that include cheese are less likely to exhibit poor cognitive function, according to the study. Those who participated in memory, language and attention-based questions performed significantly better if they had cheese on their menus, with regular cheese eaters averaging 28 out of the test’s benchmark score.
Even though they had lower blood pressure, body mass index (BMI) and quicker walking speeds, these individuals also had elevated cholesterol and blood sugar levels.
The research team noted: “Previous studies have shown that a dietary pattern characterised by a high intake of soybean products, vegetables, seaweed, milk, and dairy products, together with a low intake of grain products, is associated with reduced risk of developing dementia.
“Moreover, a high intake of milk and dairy products reduces the risk of developing dementia, especially Alzheimer’s dementia.”
They continued: “[Our] results suggest that cheese intake is inversely associated with lower cognitive function even after adjusting for multiple confounding factors.”
They concluded with a call for more research to further understand the impact of cheese consumption on dementia risk. With NHS forecasts indicating that over one million people in the UK may be living with dementia by 2030, Alzheimer’s disease remains the most prevalent form of the condition.
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