Plant-Based Foods Reduce the Risk of Cognitive Decline
Plant-based foods such as mushrooms and fruit reduce the risk of cognitive decline, according to a study published in Molecular Nutrition and Food Research. Researchers compared cognitive function test results and cognitive decline risk with consumption of metabolites from various foods and microbiome samples in participants free of dementia in France. Results showed a protective effect against cognitive decline from metabolites from cocoa, mushrooms, and coffee and metabolism of nutrients from fruit and green tea. These results further illustrate the relationship between diet and cognitive function later in life and can help develop therapeutic and preventive treatments.