Plant-based diet reduces risk of cognitive impairment in the elderly: Study

A study by the University of Barcelona (UB) and the CIBER on Frailty and Healthy Aging (CIBERFES) has found that a plant-based diet reduces the risk of cognitive impairment and dementia in the elderly. The research has been published in the 'Molecular Nutrition and Food Research Journal'. The study analysed the relationship between the metabolism of dietary components, intestinal microbiota, endogenous metabolism and cognitive impairment. The analysis of plasma samples indicated that some metabolites are related to the progression of cognitive impairment and dementia. The results showed a significant association between these processes and certain metabolites. The results revealed a protective association between metabolites derived from cocoa, coffee, mushrooms and red wine, microbial metabolism of polyphenol-rich foods (apple, cocoa, green tea, blueberries, oranges or pomegranates) and cognitive impairment in the elderly.