Those who are eating more fruits, vegetables and fish are doing both their mind and body some good.
People who eat plenty of healthy foods may reportedly protect their brain from aging, preserving their memory and thinking skills as they grow old, according to a new study published in the journal Neurology on May 6.
The study adds to the growing evidence that suggest that healthy eating connects to a lower risk of dementia, according to WebMD.
“This study strengthens the support for the overall idea that eating a balanced diet may be beneficial to reduce your risk of cognitive decline,” stated Dr. Heather Snyder, Director of Medical and Scientific Operations at the Alzheimer’s Association, who was not involved in the study.
“However, there are many aspects of diet in combination with engaging in a healthy lifestyle that may influence cognitive decline.”
Researchers defined a “healthy diet” as one that contains lots of fruits and vegetables, nuts, fish, moderate alcohol use and minimal red meat, according to CNN. For the recently released study, researchers reportedly monitored the eating habits of 27, 860 men and women across 40 countries.
Participants were reportedly asked about the overall servings they consumed of different types of foods in both the healthy and unhealthy categories and received points accordingly. Participants were reportedly also tested for their thinking and memory skills during the course of the study.
“We were interested in looking at this particular group who have a high risk for cardiovascular disease because they are also going to have a high risk of cognitive decline,” stated Dr. Andrew Smyth, lead author of the study and a nephrologist at McMaster University in Hamilton, Ontario Canada.
The Mediterranean diet and the DASH (Dietary Approaches To Stop Hypertension) diet are reportedly helpful when it comes to preserving memory and thinking skills.
“These are foods common to both that can help protect you against heart disease and stroke — and potentially cognitive decline,” explained Christy Tangney, a professor of clinical nutrition at Rush University in Chicago who was not involved in the new study.
