Eating better improves aid memory and protects against disease

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Forty-four healthy, overweight people between the ages of 50 and 75 took part in a diet study at the Antidiabetic Food Centre of Lund University.

For four weeks they ate foods which are presumed to reduce low-grade inflammation in the body, a condition which in turn triggers metabolic syndrome and thus obesity, type 2 diabetes and cardiovascular disease.

The test diet was high in antioxidants, low-GI foods (i.e. slow release carbohydrates), omega fatty acids, wholegrain products, probiotics and viscous dietary fibre. Examples of foods eaten were oily fish, barley, soy protein, blueberries, almonds, cinnamon, vinegar and whole grain bread.

The results of a diet study show that bad cholesterol was reduced by 33 per cent, blood lipids by 14 per cent, blood pressure by 8 per cent and a risk marker for blood clots by 26 per cent. A marker of inflammation in the body was also greatly reduced, while memory and cognitive function were improved.