OSLO, Norway—Consuming a diet rich in plant foods may support long-term cognitive health in the elderly, according to a new study (Br J Nutr. 2010 Jun 16:1-12. DOI: 10.1017/S0007114510001807). For the Hordaland Health Study, coordinated out of the University of Oslo, Norway, researchers examined the relationship between intake of different plant foods and cognitive performance in elderly individuals (n=2,031). Subjects completed a battery of cognitive tests and completed a validated and comprehensive food frequency questionnaires (FFQ) to assess habitual food intake.
Subjects with intakes in the top 10th percentile of fruits, vegetables, grain products and mushrooms performed significantly better in cognitive tests than those with very low or no intake. The strongest associations were seen between cognition and combined fruit/vegetable intake, with a marked dose-dependent relationship up to about 500 g/d. The dose-related increase of intakes of grain products and potatoes hit a plateau around 100 g/d to 150 g/d, while associations for mushrooms were linear. The most pronounced positive cognitive associations were seen for carrots, cruciferous vegetables, citrus fruits and high-fiber bread; the only negative cognitive association was seen with increased intake of white bread.