New study strengthens link between diet and cognitive ability

New research from the US has produced strong evidence of the link between diet and the maintenance of cognitive functions.

Scientists from Oregon Health and Science University and the Linus Pauling Institute at Oregon State University have measured biomarkers in the blood of elderly patients to examine the relationship between nutrient levels and mental acuity.

It was found that subjects with high levels of omega 3 and vitamins B, C, D and E performed better in cognitive ability tests and demonstrated a lessened risk of brain shrinkage, while a prevalence of trans-fats found in junk food produced an opposite reaction.

This is one of the first times precise blood nutrient levels have been used to measure this trend, as opposed to the less detailed results given by food questionnaires.

Maret Traber, a principal investigator with the Linus Pauling Institute, said: "I'm a firm believer these nutrients have strong potential to protect your brain and make it work better."

This follows the publication of a study from Pittsburgh last month which showed that eating omega 3-rich baked or broiled fish can help reduce the risk of Alzheimer's.