The research, published in the American Academy of Neurology‘s medical journal, reveals a correlation between higher daily servings of whole grains, such as dark bread, and lower levels of memory decline in elderly Black people.
A recent study from RUSH University Medical Center in Chicago suggests that elderly Black people who include more whole grains in their diet may experience reduced memory loss as they age
This correlation implies a potential protective effect, making those who consume more whole grains appear over eight years younger in terms of memory decline compared to those with lower intake. The study, funded by the Alzheimer’s Association and the National Institutes of Health, urges further investigation into the effects of whole grains, especially for groups like elderly Black people who face higher risks of diabetes, hypertension, and stroke. The research could aid healthcare providers in developing tailored nutrition recommendations for healthy aging, acknowledging the cultural differences in dietary patterns among elderly Black people.
The study, based on responses from the Chicago Health and Aging Project, focused on a majority-Black aging cohort, it did not find similar trends among white participants
The research also considered factors like age, sex, education, and smoking in its analysis. Despite limitations such as self-reported food questionnaires, researchers emphasize the importance of considering social-cultural backgrounds in designing dietary interventions for cognitive health. The findings align with existing evidence suggesting that whole grains, rich in fiber, polyphenols, and vitamins, may contribute to reducing cognitive decline associated with aging. Future studies on elderly Black people will explore how specific nutrients in whole grains may play a role in protecting cognition.
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