Avocado, a source of unsaturated fatty acidsCristian Rojas / Pexels
A diet high in specific fatty acids, antioxidants, and certain vitamins can help preserve brain function as we age. Scientists from the University of Nebraska-Lincoln and the University of Illinois Urbana-Champaign, USA, analyzed the nutritional profile, blood markers, and brain parameters identified by nuclear magnetic resonance imaging of 100 healthy people aged 65 to 75: those who consumed more unprocessed fruit and vegetables showed lower loss of cognition; possible differences in physical conditioning were not responsible for the results. Soy, avocado, flaxseed, walnuts, canola oil, and certain fish provide unsaturated fatty acids, a group of nutrients highlighted by the study. In a 2021 study of 49,400 women and 27,800 men, a group from Harvard University showed that greater consumption of antioxidants — compounds found primarily in unprocessed fruit and vegetables — was associated with a lower risk of cognitive impairment (Neurology, September 7, 2021; Nature Aging, May 21, 2024).
Republish