Eating twice a week, twice as much risk of worsening brain health in the elderly, according to researchers

According to a new study in Singapore, eating mushrooms more than twice a week could prevent memory and language problems in people over 60 years old. 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. "There can be no direct link between the fungus and brain function," the researchers said. The results of the National University of Singapore study are based on a study of 663 Chinese over 60 who followed their diet and lifestyle from 2011 to 2017, according to the BBC .

In this six-year study, researchers found that mushroom consumption reduced the risk of moderate cognitive impairment (MCI): only nine out of 100 people ate mushrooms twice a week, compared to 19 out of 100 people who ate fewer mushrooms. Once a week. 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 about the number of times they ate six different types of shiitake mushrooms, white, dried, golden and canned eggs. Fungus results were better in brain tests and were faster for memorization and information processing, especially for those who ate mushrooms twice a week or more than 300 grams. "This relationship is surprising and encouraging," said Li Feng, senior research fellow in the University's Department of Psychiatry study. "But we are also talking about a host of other factors: green tea, green leafy vegetables, nuts and fish are also useful," Feng said.

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. The researchers acknowledged that they relied on participants' information regarding the consumption of mushrooms and other dietary habits in this study and that these 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 one's life." study." "Eating fruits and vegetables, including mushrooms, is a good starting point and the best advice is to reduce sugar and salt, to do physical activity, to avoid smoking and to moderate his consumption of alcohol, "he concluded. The study was published in the Journal of Alzheimer's Disease.