Researchers in Korea recently published a study in Clinical Nutrition Research, showing a connection between what older adults eat and their cognitive function.
The researchers split the nearly 250 participants (who were between the ages of 50 and 90 years) into two groups: one with mild cognitive impairment and one without. Participants were assigned to one of the groups depending on performance in 4 tests: verbal memory, visual memory, reasoning, and shift attention. They also analyzed nutritional intake of both groups.
What the researchers discovered was that the group with mild cognitive impairment consumed:
- Less sweet potato
- Less mackerel
- More salted fish
- Less fruit (mandarin orange, persimmon, apple)
- More ice cream
Regarding specific nutrients, the group with mild cognitive impairment consumed:
- Less N-3 fatty acids
- Less N-6 fatty acids
- Less monounsaturated fatty acids
- Less biotin
- Less vitamin D
- Less vitamin C
- Less magneisum
The researchers concluded that “nutritional intake . . . is related to cognitive function.”
This is one more study in a growing body of research showing a connection between what we eat and our mental health. Here at Truehope, we’ve been promoting nutrition as mental health treatment for over 25 years.
Did you like this post? Subscribe to our bi-weekly newsletter to stay up to date on new posts.