Eating higher-fiber grains such as popcorn might be related with a decreased risk of cognitive impairment, new research claims.
According to a study that was published on Wednesday in the journal Neurology, those who consumed more whole grains had cognitive ages that were 8.5 years younger than those who consumed fewer of them.
The researchers from Rush University in Chicago studied 3,326 individuals, 60% of whom were Black, who were 75 years of age or older and did not have dementia in order to come to this conclusion.
Throughout the course of their roughly six-year follow-up, the patients answered questions about their nutrition and received regular memory and cognitive testing every three years. Researchers found that those who identified as Black were more likely than those who identified as White to consume more than one serving of whole grains per day, which have been linked to several positive health outcomes.
The study’s whole grains included popcorn, quinoa, and a few types of breads and cereals. A single 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,” was designated as one serving of whole grains.
The researchers discovered that Black individuals who consumed the highest whole grains—more than three servings per day—saw a slower deterioration in their global cognition score than those who consumed fewer than one serving.
“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 stated. “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 are rich in vitamin B and E, and other antioxidants. They have a lot of fiber, which has been linked to a lot of health benefits, particularly related to brain health,” Liu added. “So, we do see a lot of evidence in terms of whole grains being protective in lowering heart disease risk, and we know what’s good for the heart may also good for the brain.”
Although more study is required to prove the link between whole grain intake and cognition, Liu stated that their research—which is backed by the National Institutes of Health and the Alzheimer’s Association—may open the door for more “tailored diet recommendations.”
