Wednesday, 25 March 2020

Memory loss prevention - Should we change what we eat as we age?

Many people believe that there is little that one can do to prevent falling victim to certain diseases and conditions as one ages due to the genetic link to a person’s overall risk. However, in many cases, there are a variety of environmental and lifestyle factors at play too.

New research has demonstrated that it might be beneficial for seniors to relook their diet as they get older in an effort to prevent the onset of things like memory loss and diabetes. Here’s what you need to know. 

What should seniors be eating more of? 

The research in question was conducted through a study led by UTS research fellow, Dr Luna Xu. The study involved collecting and analysing data from 139 000 senior Australians. In short, the findings showed a strong link between a high consumption of fruit and vegetables and a reduced risk of developing both memory loss and heart disease. A moderate to high consumption of foods rich in protein were also linked to better memory throughout the aging process. 

However, what was most striking about the findings of the study was the fact that risk varied significantly based on different age groups and the foods that individuals within those age groups were eating. For example, seniors aged 80 and over who ate a low amount of cereals and grains were found to have the highest risk of developing memory loss. 

"Our present study implies that the healthy eating suggestions of cereal consumption in the prevention of memory loss and comorbid heart disease for older people may differ compared to other age groups," said Dr Xu, who holds a Heart Foundation postdoctoral research fellowship.

Ultimately, the study has uncovered a need for dietitians and scientists to start looking at crafting dietary guidelines for humans based on age. Up until the time that a science-based diet for seniors is released, it is definitely wise for seniors to begin upping their consumption of the following dietary essentials, based on the aforementioned study: 

• Cereals 
• Fruit and vegetables 
• Protein-rich food (such as legumes, beans, soy, chicken, fish etc.)

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