Dementia, a debilitating condition affecting an estimated 900,000 people in the UK, is often marked by memory loss and confusion, with Alzheimer’s disease being the most prevalent form. However, recent research has shed light on the potential role of certain foods in either increasing or reducing the risk of developing dementia.
In a promising discovery, American researchers at the University of Cincinnati have found that regular consumption of blueberries may help lower the risk of dementia, a finding that offers hope for those seeking dietary interventions to ward off cognitive decline.
The study focused on adults younger than the elderly populations typically examined in such research, yielding encouraging results that suggest a breakthrough in the prevention and treatment of dementia-related conditions.
“We had previously observed cognitive benefits from blueberries in older adults, and we thought they might be effective in younger individuals with insulin resistance,” explained Professor Robert Krikorian, lead researcher at the University of Cincinnati. “Like other chronic diseases associated with aging, Alzheimer’s develops over many years, often starting in midlife.”
As dementia cases are projected to rise significantly in the next five decades, the findings offer a potential path to future treatments. Blueberries, rich in antioxidants and micronutrients called anthocyanins, are already known for their health benefits. These compounds not only give the fruit its distinct color but also protect it from environmental stressors. Now, evidence suggests they may also shield humans from cognitive decline.
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Further research indicates that a daily serving of blueberries can contribute to lower blood pressure. “The same properties that help blueberries survive in the wild also benefit humans by reducing inflammation, improving metabolic function, and enhancing cellular energy production,” said Krikorian.
The study involved 33 participants from the Cincinnati area, all aged 50 to 65, who were overweight and showed early signs of memory decline. Participants were asked to avoid berries for 12 weeks and were given either a blueberry-based powder or a placebo, which they mixed with water during meals. The amount of blueberry powder was equivalent to half a cup of the fruit.
Cognitive tests focusing on executive functions—mental skills essential for memory and impulse control—were conducted to assess the impact. “Those in the blueberry-treated group demonstrated improved performance in tasks requiring executive control, particularly in filtering out irrelevant information during learning and memory exercises,” Krikorian reported.
In addition to cognitive benefits, participants consuming blueberries showed lower insulin levels, reflecting improved metabolic efficiency in converting food to energy. These findings suggest that blueberries could play a vital role in reducing the risk of dementia and other age-related cognitive conditions.
