STUDY SAYS: POP TO IT!!
Whole grains boost brains
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Your movie theater go-to might be healthier than you think.
A study published in the journal Neurology on Wednesday suggests incorporating more whole grains like popcorn into the diet was associated with a lower risk of cognitive decline. It found people who ate more whole grains were 8½ years younger cognitively than those who ate smaller amounts. “With Alzheimer’s disease and dementia affecting millions of Americans, finding ways to prevent the disease is a high public health priority,” study author Dr. Xiaoran Liu said. “It’s exciting to see that people could potentially lower their risk of dementia by increasing their diet of whole grains by a couple of servings a day.”
Whole grains included in the study were some breads and cereals, quinoa and popcorn. One serving of whole grains was defined as one ounce of food, or about “one slice of bread, a half cup of cooked pasta or rice, an ounce of crackers or a cup of dry cereal.”
The researchers from Rush University in Chicago observed 3,326 people, at an average of 75 years of age, who did not have dementia, 60% of whom were black.
The patients, who were followed for approximately six years, underwent cognitive and memory tests every three years. They were categorized into five different groups based on whole grain consumption, ranging from those who ate less than half a serving per day to people who ate 2.7 servings each day.
Researchers noticed black participants were more likely than white participants to consume more than one daily serving of whole grains. The global cognitive score of black participants who consumed the most whole grains — more than three servings every day — declined slower than those who consumed less than one serving.
The Mayo Clinic says nutrient-dense foods have been linked to lowering cholesterol, insulin levels and blood pressure. Adults should consume three or more servings of whole grains a day, per the Dietary Guidelines for Americans.
“Whole grains . . . have a lot of fiber, which has been linked to a lot of health benefits, particularly related to brain health,” Liu said.
The research, supported by the Alzheimer’s Association and the National Institutes of Health, could pave the way for more “tailored diet recommendations,” Liu said.