Whole grain foods linked to lower risk of dementia, Alzheimer’s disease

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Scientists from the First Affiliated Hospital of Chongqing Medical University found that a higher intake of whole grain foods is linked to lower general dementia risk and a lower risk of Alzheimer’s disease.

Dementia is a broad term used to describe a decline in cognitive function, including memory loss, difficulty with language, and problems with reasoning and judgment.

Alzheimer’s disease (AD) is a specific type of dementia that accounts for around 60 to 80 percent of all dementia cases. It is a progressive brain disorder that affects memory, thinking, and behavior.

People with AD experience a gradual decline in their ability to remember, think, communicate, and carry out daily activities.

The exact cause of AD is still unknown, but it is believed to be related to abnormal changes in the brain, such as the accumulation of amyloid plaques and tau tangles.

There is no cure for AD, but there are treatments and therapies that can help manage the symptoms and improve the quality of life.

This study was done to see if eating whole grains can lower the risk of dementia, which is a condition where a person’s memory and thinking abilities decline over time.

The researchers looked at data from almost 3,000 people who were part of a long-term study called the Framingham Offspring cohort.

The participants filled out a questionnaire about their eating habits, and the researchers used that information to see how much whole grain they ate.

After following the participants for an average of 12.6 years, the researchers found that those who ate the most whole grains had a lower risk of developing dementia, including Alzheimer’s disease.

This was true even after adjusting for other factors like age, sex, education, and lifestyle habits.

Overall, the study suggests that eating more whole grains could be a simple and effective way to help reduce the risk of developing dementia.

However, it’s important to remember that this was just a pilot study, and more research is needed to confirm the findings and understand exactly how whole grains might protect the brain.

The research was published in The Journal of Prevention of Alzheimer’s Disease and was conducted by K Wang et al.

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