A new study published in the journal Nutrients suggests that eating more antioxidant-rich foods may lower the risk of cognitive decline by 80%. The research, conducted on 1,084 adults aged 55 and older, found a clear pattern: people with higher antioxidant index scores had lower odds of having mild cognitive impairment.
The study, which looked at data from one point in time, used a validated dietary questionnaire to calculate the Composite Dietary Antioxidant Index (CDAI) for each participant. The CDAI is based on six key antioxidants: vitamins A, C, and E, as well as magnesium, zinc, and selenium.
The results showed that people with higher antioxidant index scores had a reduced risk of mild cognitive impairment, but the protective effects were only significant among non-drinkers. Those who drank alcohol one to two times a week had more than double the odds of having mild cognitive impairment compared to non-drinkers.
While this study has limitations, such as being cross-sectional and relying on self-reported dietary data, it supports the long-held notion that antioxidants help protect the brain. The researchers suggest that individuals focus on getting a variety of colorful, whole antioxidant-rich foods, including leafy greens, berries, carrots, nuts, and seeds.
By incorporating more antioxidant-packed foods into their diet, individuals can potentially lower their risk of cognitive decline. This study adds to the growing evidence that a diet rich in antioxidants can help protect the brain as we age, while regular alcohol consumption may increase the risk of cognitive decline.
Source: https://www.eatingwell.com/antioxidants-cognitive-impairment-study-11762761