Brain and memory tied to diet.
New research confirming what we eat is more than just about calories consumed; this time it suggests how what we eat could impact our brain and memory.
Communication between our brains and our guts is a hot topic in science at present, so this intriguing new study adds weight to the suggestion that what we eat has a bigger impact on our cognitive function than just providing energy for it to operate. The conclusion is high levels of a satiety hormone could decrease a person’s likelihood of developing Alzheimer’s disease. Indeed, for individuals who have higher levels of the hormone, their chance of having mild cognitive impairment or Alzheimer’s disease decreased by 65%.
The researchers studied the satiety hormone, Cholecystokinin (CCK), in 287 people. CCK is found in both the small intestines – where it allows for the absorption of fats and proteins – and the memory forming part of the brain, the hippocampus. Individuals with higher CCK levels reduced by 65% their chance of having mild cognitive impairment or Alzheimer’s disease.
What we eat and what our body does with it affects our physical and mental health and as this study further indicates, we are barely scratching at the surface in understanding the complex relationships between all real food components and our general health.
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