Cognitive abilities linked to diet and nutrients
Elderly people who had diets higher in levels of vitamins B, C, D & E and Omega-3 fatty acids did better on mental acuity tests and showed less brain shrinkage than those who ate a diet consisting of junk food, according to research by scientists from the Oregon Health and Science University in Portland, Ore., and the Linus Pauling Institute at Oregon State University.
Brain shrinkage is typical of Alzheimer’s disease. Previous studies hinted at the role that nutrition may play in staving off the disease, but this study, the first of its kind, measured 30 different blood nutrient levels, reflecting a much wider range of nutrients, and adds specificity to the findings.
“This approach clearly shows the biological and neurological activity that’s associated with actual nutrient levels, both good and bad,” said Maret Traber, a principal investigator with the Linus Pauling Institute and co-author on the study.
“The vitamins and nutrients you get from eating a wide range of fruits, vegetables and fish can be measured in blood biomarkers,” Traber said. “I’m a firm believer these nutrients have strong potential to protect your brain and make it work better.”
The study group included elderly people with an average age of 87 with no special risk factors for memory or mental acuity.
The most favorable cognitive outcomes and brain size measurements were associated with two dietary patterns – high levels of marine fatty acids, and high levels of vitamins B, C, D and E. Trans-fatty foods were associated with the worst cognitive performance.
