A recent study conducted in the UK suggests that older individuals who are less picky about what they eat have better cognitive function than those who are more selective with their food choices. The study, which analyzed the food preferences of nearly 182,000 older Brits, found that those with a broad palette and an omnivorous approach to eating performed better in cognitive testing than those with limited preferences or strict exclusions, indicating that a limited diet may not be ideal for brain health. These findings demonstrate a significant association between food preferences and mental health, cognitive functions, blood and metabolic biomarkers, and brain imaging, according to Rebecca MacPherson, an associate professor at Brock University in Ontario, Canada.
In one of the largest and longest health research studies in the world, U.K. Biobank volunteers were asked to complete a food ranking questionnaire that rated their preferences for 140 foods and beverages across 10 categories. While 57 percent of participants showed a balanced preference across all categories, 18 percent preferred starch-free or reduced starch foods, 19 percent opted for a protein-heavy, fiber-light diet, and the remaining 5 percent favored a vegetarian diet. Contrary to conventional wisdom, those in the vegetarian category exhibited a heightened susceptibility to symptoms of anxiety, depression, and other mental distress. Those who preferred high protein and low fiber were also more likely to report symptoms of anxiety and diminished well-being.
Researchers believe that a more balanced and less restrictive diet, which includes vegetables, fruits, cereals, nuts, seeds, dairy, eggs, and fish, may be key to maintaining cognitive function as individuals age. However, the connection between food preferences and cognitive function may not be as straightforward as the study suggests. Participants in the U.K. Biobank tend to be relatively healthier than the general population, and the data only shows an association between preferences and mental health, not actual food consumption. Despite these limitations, the study supports previous research that highlights the relationship between diet and brain function.
While the ‘Western diet’ high in sugar and saturated fat is linked to decreased cognitive function and depressive symptoms, diets like the Japanese diet, which prioritizes fish, rice, and fermentation, have been found to stave off dementia. Additionally, the Mediterranean diet, known for its balance and health benefits, has been shown to support brain function as individuals age. The Mediterranean diet may also help reduce symptoms of post-traumatic stress disorder through the gut microbiome and reduce the odds of premature death by 29%, according to studies. These findings underscore the importance of diet in maintaining cognitive function and overall health as individuals grow older.
