Diet modifications — including more wine and cheese — may help reduce cognitive decline, study suggests
Date: December 10, 2020
Source: Iowa State University
Summary: The foods we eat may have a direct impact on our cognitive acuity in our later years, according to new research. The findings show cheese protected against age-related cognitive problems and red wine was related to improvements in cognitive function.
The study itself is: “Genetic Factors of Alzheimer’s Disease Modulate How Diet Is Associated with Long-Term Cognitive Trajectories: A UK Biobank Study,” Brandon S. Klinedinst, Scott T. Le, Brittany Larsen, Colleen Pappas, Nathan J. Hoth, Amy Pollpeter, Qian Wang, Yueying Wang, Shan Yu, Li Wang, Karin Allenspach, Jonathan P. Mochel, David A. Bennett, Auriel A. Willette [pictured here], Journal of Alzheimer’s Disease, Volume 78, Number 3, 2020, pages 1245-1257.
Wine Versus Beer
The University of Hertfordshire demonstrated, on that same day (December 10, 2020), that similar results might (or might not!) be obtained using the words “beer”, “exposure”, and “capture” in the headline of a press release:
Longest known exposure photograph ever captured using a beer can
BONUS (unrelated, except superficially): The KLINEDINST beer and ale cerveza wall clock:
UPDATE (December 23, 2020): Tom Wark’s Fermentation Wine Blog remarks on some features of the wine/cheese/cognitive study: “The End of Wine and Health Research Has Been Reached“. (Thanks to Ivan Oransky for bringing this to our attention.)