Scientists from the Complutense University of Madrid found that increasing iron and manganese intake reduces the risk of cognitive impairment in women. Research results published In MDPI (Multidisciplinary Digital Publishing Institute) journal.
Dementia often begins with mild cognitive impairment. These include impaired speech understanding and perception, fatigue, memory problems and anxiety. Over time, the disease progresses – deterioration in cognitive functions becomes evident and reduces the person’s quality of life.
Scientists sought to understand which micronutrients could improve cognitive performance. For this purpose, they conducted a study with the participation of 201 volunteers. The researchers analyzed anthropometric data and the subjects’ physical activity levels. The researchers also asked participants to tell us what they ate in the three days before the study began. All subjects then took a test to assess cognitive abilities.
It turns out that increasing manganese and iron intake is associated with improved cognitive abilities in women. Participants who regularly ate meat, vegetables and eggs performed better on tests. But scientists found no correlation between any micronutrients in food and men’s brain health.
Scientists noted that additional research is needed to examine the mechanisms of the effect of iron and manganese on cognitive abilities.
It was like that before discoveredthat taking certain medications increases the risk of dementia.