The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet has shown promising results in reducing the risk of cognitive impairment, according to a recent study published in the journal Neurology. The study, which followed 14,145 participants over a 10-year period, found that those who closely adhered to the MIND diet were less likely to develop cognitive issues.
The MIND diet combines elements of the Mediterranean and DASH diets, emphasizing the consumption of green leafy vegetables, whole grains, olive oil, poultry, fish, beans, nuts, and berries. It also recommends limiting red meat, fried foods, and sweets, while incorporating moderate wine consumption.
Lead researcher Dr. Russell P. Sawyer from the University of Cincinnati noted the importance of identifying lifestyle changes that can delay or slow down cognitive decline, especially as the population ages. The study included both Black and white participants, with similar results observed across both groups.
Participants were categorized into three groups based on their adherence to the MIND diet, with those in the highest group showing a 4% decreased risk of cognitive impairment compared to those in the lowest group. Women who closely followed the diet had a 6% decreased risk of cognitive impairment compared to men.
Furthermore, the study found that individuals who followed the MIND diet experienced slower declines in thinking and memory skills over time. This effect was more pronounced in Black participants compared to white participants, pointing to potential benefits for different demographic groups.
While the study focused on older Black and white individuals, the researchers suggest that further studies are needed to explore the effects of the MIND diet on other populations. Overall, the findings highlight the potential of simple dietary changes in reducing the risk of cognitive issues later in life.
For more information, the study can be found in the journal Neurology. The American Academy of Neurology provided support for the research.
