Researchers from the University of Technology Sydney (UTS) have found that eating a high amount of fruit and vegetables is linked with lowered odds of developing memory loss, while high intake of protein-rich foods is related to better memory
UTS research fellow Dr Luna Xu (pictured inset) studied data from around 139,000 older Australians and discovered strong links between certain food groups, memory loss and comorbid heart disease or diabetes.
This link varied between the different aged groups – with those at the highest risk of memory loss and comorbid heart disease being people aged over 80 with a low consumption of cereals (which includes bread, pasta, oats and rice).
Dr Xu says with many older Australians also living with other chronic health conditions, the data points to the need for healthy eating guidelines that are specific to people’s age which currently don’t exist.
Until then, you can check out the current Government guidelines on healthy eating here.
With memory loss a key risk factor for dementia – the second leading cause of death in Australia – it’s a good reminder that we really are what we eat.
