Whole Grains May Help Slow Cognitive Decline

1 min

A recent investigation adds to existing evidence supporting the benefits of whole grains. Researchers at Rush University Medical Center analyzed data from more than 3,000 older people who were part of the Chicago Health and Aging Project. The participants included in the investigation had filled out food questionnaires and undergone tests of memory and cognition. The researchers found that eating more than three servings of whole grains daily was linked to slower rates of cognitive decline, particularly in Black individuals, who made up about 60 percent of the study population. Specifically, Black participants who ate the most whole grains had cognitive function that was equivalent to being 8.5 years younger, compared to their peers.

Racial differences in this study may be due to the fact that Black participants consumed more whole grains on average than their white counterparts (67 percent and 38 percent had more than one serving a day, respectively) and because the diseases being studied tend to be more prevalent among Black populations, say the researchers. Overall, whole grains continue to offer numerous health advantages, such as weight control, improved blood glucose control, and lowered risks of cardiovascular diseases and certain cancers, to everyone.

Source
n.neurology/content/101/22/e2277

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