Diet vital contributor to cognitive decline, dementia: StudyNovember 14th, 2007 - 8:37 am ICT by admin
While the precise physiological mechanisms underlying the dietary influences are not completely understood, the modulation of brain insulin levels likely contributes. The deficit can be prevented through healthful food choices at meals.
The study, authored by Carol Greenwood, MSc, Ph.D., a Professor of Nutrition at the University of Toronto and a Senior Scientist at KLARU Baycrest, highlights information on the benefits of diets high in fruit, vegetables, cereals and fish and low in saturated fats in reducing dementia risk.
The analysis of the study suggests that weight maintenance reduces the risk of developing obesity-associated disorders, such as high blood pressure and high cholesterol, and is an important component of preserving cognitive health.
The finding reveals another benefit of maintaining healthful eating practices with progression of age, the same ones proposed by most diabetes and heart and stroke foundations.
“This type of information should be able to empower the individual, knowing that he/she can be actively engaged in activities and lifestyles that should support cognitive health with aging,” Greenwood said.
The study is published in Annals of the New York Academy of Sciences. (ANI)
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