2023-07-05 14:45:40
In a recent study, it has been investigated to what extent the habitual consumption of nuts influences the cognitive capacity of the person.
Nuts, such as walnuts, almonds, hazelnuts, pistachios, peanuts and macadamias, among others, are recognized for their cardiovascular properties and their ability to reduce the risk of chronic diseases, such as type 2 diabetes, hypertension, cholesterol levels and heart disease. In recent decades, its consumption has been the subject of growing interest in relation to brain health.
The new study is the work of specialists from the Human Nutrition Unit of the Rovira i Virgili University (URV) in Tarragona, the Pere Virgili Health Research Institute (IISPV) in Tarragona and the Network Biomedical Research Center for Physiopathology of the Obesity and Nutrition (CIBEROBN), in Spain.
The authors of the new study examined the association between nut consumption and cognitive function in a sample of 6,630 overweight older adults with metabolic syndrome. The results showed that those who ate at least three servings of nuts per week had improvements in cognitive function and slowed cognitive decline compared to those who ate less or not at all.
The results of this new study support previous research suggesting that nuts may have a beneficial effect on cognition and the prevention of age-related cognitive decline, as well as their potential ability to reduce the risk of neurodegenerative diseases such as Mal de Alzheimer’s and other dementias.
“The findings support the idea that a healthy diet, which includes the frequent consumption of nuts, can play an important role in maintaining a correct cognitive state as we age,” says Jordi Salas Salvadó, co-author of the study, professor of Nutrition and Bromatology of the URV and head of the Food, Nutrition, Development and Mental Health Research Group (ANUT-DSM), of the IISPV: “The results suggest that nuts could be considered as part of a global dietary strategy to promote brain health and reduce the risk of cognitive decline.
Research team members. (Photo: URV)
The study also took into account other lifestyle factors, such as physical activity, smoking, alcohol consumption and educational level, which could be related to cognitive function. However, even after analyzing the effect of these factors, the association between nut consumption and cognitive improvement remained.
Nancy Babio, dietitian nutritionist, associate professor at the URV and co-head of the ANUT-DSM research group, from the IISPV, points out that the study confirms nuts as “a treasure for cognitive health”, since “they are rich in essential nutrients , such as unsaturated fatty acids, vitamin E and other antioxidants and phytochemicals, which play a fundamental role in maintaining optimal cognition”. Its regular consumption, about 30 grams a day, can be, according to Babio, “a simple and effective strategy to protect against this age-related cognitive decline, as well as a healthy and accessible option for everyone.”
The study highlights the importance of adopting a healthy and balanced diet, which includes the regular consumption of nuts, to maintain cognitive function in adulthood. As society ages, it is critical to promote awareness of the benefits of proper nutrition and encourage healthy habits for long-term general and brain well-being.
The work has been carried out in the Human Nutrition Unit of the Department of Biochemistry and Biotechnology of the URV by the pre-doctoral researcher Jiaqi Ni and directed by Jordi Salas-Salvadó, professor of Nutrition and Bromatology at the URV and director of the Unit; Nancy Babio, Associate Professor, and Stephanie K. Nishi, Visiting Professor at the Canadian Institutes for Health Research (CIHR). All these authors are part of the CIBEROBN and the IISPV, which is one of the CERCA institutions of the Generalitat of Catalonia. This work was carried out in collaboration with the PREDIMED-Plus consortium of researchers.
El estudio se titula “Higher versus lower nut consumption and changes in cognitive performance over two years in a population at risk of cognitive decline: a cohort study”. Y se ha publicado en la revista académica The American Journal of Clinical Nutrition. (Fuente: URV)
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