According to a recent analysis of data from two major eye
disease studies, adherence to the Mediterranean diet high in
vegetables, whole grains, fish, and olive oil correlates
with higher cognitive function. The researchers examined the
effects of nine components of the Mediterranean diet on
cognition. The diet emphasizes consumption of whole fruits,
vegetables, whole grains, nuts, legumes, fish, and olive
oil, as well as reduced consumption of red meat and alcohol.
AREDS (Age-Related Eye Disease Study) and AREDS2 assessed
over years the effect of vitamins on age-related macular
degeneration (AMD), which damages the light-sensitive
retina. AREDS included about 4,000 participants with and
without AMD, and AREDS2 included about 4,000 participants
with AMD. The researchers assessed AREDS and AREDS2
participants for diet at the start of the studies. The AREDS
study tested participants' cognitive function at five years,
while AREDS2 tested cognitive function in participants at
baseline and again two, four, and 10 years later. The
researchers used standardized tests based on the Modified
Mini-Mental State Examination to evaluate cognitive function
as well as other tests. Participants with the greatest
adherence to the Mediterranean diet had the lowest risk of
cognitive impairment. High fish and vegetable consumption
appeared to have the greatest protective effect. At 10
years, AREDS2 participants with the highest fish consumption
had the slowest rate of cognitive decline. The researchers
also found that participants with the ApoE gene, which puts
them at high risk for Alzheimer's disease, on average had
lower cognitive function scores and greater decline than
those without the gene. The benefits of close adherence to a
Mediterranean diet were similar for people with and without
the ApoE gene, meaning that the effects of diet on cognition
are independent of genetic risk for Alzheimer's disease. |