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Eating mushrooms more than twice a week could prevent memory and language problems for people over 60, according to a new Singapore study.
The study concluded that the unique antioxidants found in fungi can have a beneficial protective effect on the brain.
The more people eat mushrooms, the better they will get results and performance in the tests of thought and memory.
However, the researchers said that "there can be no direct link between the fungus and brain function".
The results of the study conducted by the National University of Singapore were based on a study of 663 Chinese over 60, following their diet and lifestyle from 2011 to 2017 .
In the six-year study, researchers found that mushroom consumption reduced the risk of moderate cognitive decline (MCI), with only nine out of every 100 people taking it twice a week, compared with 19 on 100 who ate less Once a week
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"Encouraging results"
Moderate cognitive impairment can lead to forgetfulness, affect memory, language and attention problems, and locate objects in spaces, but these changes can be subtle and difficult to identify.
Moderate cognitive impairment is not as severe as the degree of "dementia".
Participants were asked how often they had eaten six different types of mushrooms: oysters, shiitake, white bud, dried, golden and canned fruit.
The fungus results were better in brain tests and were faster for memorization and information processing, and the results were particularly good for those who ate mushrooms twice a week or more than 300 grams. .
"This relationship is surprising and encouraging," said Li Feng, senior author of the university's Department of Psychiatry study.
The mushroom is one of the richest food sources in erghotioneine, an antioxidant and anti-inflammatory. "It seems like a common ingredient can have a significant impact on cognitive decline."
"But we are also talking about a host of other factors, tea and green leafy vegetables, nuts and fish are also useful," said Li Feng.
The researchers point out that the fungus is one of the richest food sources in erghotionine, which is anti-oxidant and anti-inflammatory and can not be made by man alone.
The mushroom also contains nutrients and other important minerals such as vitamin D, selenium and spiramidine, which protect nerve cells from damage.
But much remains to be done before a direct relationship can be established between mushroom consumption and improved brain function.
Diet and lifestyle The researchers admitted that they relied on information provided by participants about mushroom consumption and other dietary habits and that this information may not be accurate.
"Many factors contribute to the development of dementia and it is estimated that one-third of cases can be prevented by modifying a lifestyle, including a diet," said Dr. James Pickett, head of research at The Alzheimer's Association.
"Dementia is one of the top 10 leading causes of death, but there are steps to reduce its risk, so it's important to gather consistent evidence from multiple studies unaffected by the results of a study." study."
"The best advice is to reduce sugar and salt, to do physical activity, to avoid smoking and to consume moderately alcohol," he concluded.
The study was published in the Journal of Alzheimer's Disease
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