Dementia diet: Eating this food linked to faster cognitive decline – should you avoid it?
Dementia is a collection of symptoms associated with an ongoing decline of brain functioning. It is the result of brain damage caused by a number of different diseases, Alzheimer’s disease being the most prominent. People with ongoing. “Risk factors for cardiovascular disease (like heart disease and stroke) are also risk factors for dementia, so what is good for your heart is good for your brain,” explained Alzheimers Research UK. A new study reveals a certain popular diet may pose a risk too.
Many people love to spruce up their cooking with spicy ingredients, but a new study suggests people should think twice before packing their food with that extra punch.
New research involving the University of South Australia shows a spicy diet could be linked to dementia.
A 15-year study of 4582 Chinese adults aged over 55 found evidence of faster cognitive decline in those who consistently ate more than 50 grams of chili a day. Memory decline was even more significant if the chili lovers were slim.
The study, led by Dr Zumin Shi from Qatar University, showed that those who consumed in excess of 50 grams of chili a day had almost double the risk of memory decline and poor cognition.
“Chili consumption was found to be beneficial for body weight and blood pressure in our previous studies. However, in this study, we found adverse effects on cognition among older adults,” Dr Zumin says.
Chili is one of the most commonly used spices in the world and particularly popular in Asia compared to European countries
UniSA epidemiologist Dr Ming Li, one of five researchers involved in the study, says chili intake included both fresh and dried chili peppers but not sweet capsicum or black pepper.
“Chili is one of the most commonly used spices in the world and particularly popular in Asia compared to European countries,” Dr Li says. “In certain regions of China, such as Sichuan and Hunan, almost one in three adults consume spicy food every day.”
Capsaicin is the active component in chili which reportedly speeds up metabolism, fat loss and inhibits vascular disorders but this is the first longitudinal study to investigate the association between chili intake and cognitive function.
Those who ate a lot of chili had a lower income and body mass index (BMI) and were more physically active compared to non-consumers.
Researchers say people of normal body weight may be more sensitive to chili intake than overweight people, hence the impact on memory and weight. Education levels may also play a role in cognitive decline and this link requires further research.
Commenting on the findings, Dr Clare Walton, Research Manager at Alzheimer’s Society recognised the significance but also the shortcomings of the study:
“With global dementia figures rising, understanding risk factors, especially those relevant to large populations like China, is certainly a hot topic to help us develop prevention strategies – something our researchers are working on all the time.
“But there were so many differences between the chilli lovers and abstainers in this study that it doesn’t give any conclusive evidence that eating spicy food will increase your risk of dementia.
“This study didn’t assess dementia either – it only looked at memory and maths test results.’
“Further research is needed to confirm a link between chilli and dementia so, for now, there’s no need to avoid the hot sauce.”
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