A new scientific study published in the journal "Food & Function" (F&F) once again proved the positive effect of ordinary grain products in people's daily diet on brain function. Experts believe that regularly consuming whole grains increases cognitive abilities and reduces the risk of age-related memory impairment, reports pubs.rsc.org.
More than 5,000 participants with an average age of over 64 participated in the study. Chinese scientists compared their dietary data with test results for attention, memory, and thinking speed.
The results indicated that participants who consumed approximately 75 grams of whole grain products per day recorded high indicators in all cognitive tests. They suffered 18 percent less from mild mental disorders. In particular, the connection between oral memory and the ability to concentrate attention and grain consumption was clearly observed.
Scientists explained this by the presence of beneficial elements in the grain - fibers, B vitamins, magnesium, and antioxidants. These substances ensure the health of blood vessels, support the activity of neurons, and protect the brain from oxidation processes.
The authors of the study note that even a slight increase in the proportion of grains in the diet can be a simple, natural way to maintain clarity of memory, attention, and thinking in old age.
Experts also note that such a diet is beneficial not only for brain function but also for general health and the cardiovascular system. They urged the population to consume more natural whole grain foods - rye, oats, barley, and rye - instead of processed products.
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