Published in journal Molecular Nutrition and Food Research, performed by the Biomarkers and Nutritional Food Metabolomics Research Group of the Faculty of Pharmacy and Food Sciences of the University of Barcelona (UB) and the CIBER on Frailty and Healthy Aging (CIBERFES), researchers found metabolites derived from polyphenol rich foods (apples, green tea, berries, etc), cocoa, coffee, wine, and mushrooms was associated with protection from cognitive impairment in the elderly.

The research was carried out over 12 years, with 842 participants over the age of 65 over two cohort regions in France. Rather than using food diaries, the analysis utilized plasma samples of the research subjects to study the relationship between metabolism of dietary components, intestinal macrobiotic, endogenous metabolism, and cognitive impairment. Cognitive decline was determined based on neuropsychological tests. Food-related and microbiota-derived circulating metabolites were studied in participants free of dementia at baseline.

Researchers also found that artificial sweeteners placed people at increased risk of developing cognitive decline. Additionally, as a caveat to wine, alcohol intake was also associated with metabolites that were positively associated with cognitive decline.

This study was a fancy way of saying eat your fruits and vegetables. Grapes contain the very same healthy nutrients you find in wine without the alcohol.

R Gonzalez-Dominguez et al. Food and macrobiotic metabolites associate with cognitive decline in older subjects: a 12-year prospective study. Molecular Nutrition & Food Research 2021. 65(23); 2100606. DOI: 10.1002/mnfr.202100606