A new research conducted by scientists from the Oregon Health and Science University in Portland, Ore., and the Linus Pauling Institute at Oregon State University, has found out that elderly people with higher levels several vitamins and omega 3 fatty acids, stand a chance of better chance mental acuity tests and less chance of developing Alzheimer’s disease than people who survive more on junk food diets. This study was one of the first of its kind made to particularly measure a wide range of blood nutrient levels instead of depending on findings that are based on less particular data such as food questionnaires.
This study found out positive effects of high levels of vitamins B, C, D and E and the healthy oils that are most commonly found in fishes. This research was published in the Neurology, the medical journal of the American Academy of Neurology. this research and its findings are directly co related to biological and neurological activities that are associated with actual nutrient levels.
It is therefore true that the vitamins and nutrients that we get from vegetables, fruits and fish can be easily mentioned in blood biomarkers. These nutrients tend to have a great impact on your brain and help it work better. This study was conducted with around 104 people of an average of 87 years. There were no particular risk factors for memory or mental acuity. It did test 30 different nutrient biomarkers in their blood and 42 participants had to undergo MRI scans so that their brain volume could be measured.
Among the findings and observations:
– The most favorable cognitive outcomes and brain size measurements were associated with two dietary patterns – high levels of marine fatty acids, and high levels of vitamins B, C, D and E.
– Consistently worse cognitive performance was associated with a higher intake of the type of trans-fats found in baked and fried foods, margarine, fast food and other less-healthy dietary choices.
– The range of demographic and lifestyle habits examined included age, gender, education, smoking, drinking, blood pressure, body mass index and many others.
– The use of blood analysis helped to eliminate issues such as people’s flawed recollection of what they ate, and personal variability in nutrients absorbed.
– Much of the variation in mental performance depended on factors such as age or education, but nutrient status accounted for 17 percent of thinking and memory scores and 37 percent of the variation in brain size.
– Cognitive changes related to different diets may be due both to impacts on brain size and cardiovascular function.
The study needs to be confirmed with further research and studies. However, the study of 30 different blood nutrient levels done in this research reflects a wide and varied range of nutrients and adds specificity to the findings.