New research published in the journal Neurology suggests that increasing the consumption of whole grains, including popcorn, can lower the risk of cognitive decline. The study, conducted by researchers from Rush University in Chicago, found that people who ate more whole grains were cognitively younger by 8.5 years compared to those who ate smaller amounts.
Dr. Xiaoran Liu, the study author, emphasized the importance of finding ways to prevent Alzheimer’s disease and dementia. Increasing the consumption of whole grains could potentially lower the risk. The study included 3,326 people, aged around 75, who did not have dementia. It is worth noting that 60% of the participants were Black.
The study defined whole grains as breads, cereals, quinoa, and popcorn, with one serving being one ounce of food. Interestingly, the study found that Black participants were more likely than white participants to consume more than one daily serving of whole grains.
Whole grains have been previously linked to various health benefits, including lowering cholesterol, insulin levels, and blood pressure. According to the Dietary Guidelines for Americans, adults should aim to consume three or more servings of whole grains per day. These foods are rich in vitamins B and E, as well as antioxidants and fiber, all of which are beneficial for heart and brain health.
To determine the association between whole grain intake and cognition, the researchers compared participants’ whole grain consumption to a global cognition score. They found that Black participants who consumed the most whole grains experienced slower cognitive decline.
The research was supported by the Alzheimer’s Association and the National Institutes of Health. While the findings are promising and could potentially lead to tailored diet recommendations, further studies are needed to confirm the association between whole grain intake and cognition.
In conclusion, consuming more whole grains, including popcorn, may lower the risk of cognitive decline, according to a new study published in the journal Neurology. The research, conducted by scientists from Rush University in Chicago, observed over 3,300 participants and found that those who ate more whole grains were cognitively younger by 8.5 years. The study also highlighted the importance of finding ways to prevent Alzheimer’s disease and dementia, with increased whole grain consumption potentially playing a role. While further research is needed to confirm the association, these findings add to the existing evidence that whole grains offer significant health benefits and should be included in the diet regularly.
