New research: Cooking may be linked to a lower risk of dementia

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A new study examines whether cooking at home is associated with the risk of dementia in older adults.

The brain is influenced by what we do every day. Activities that require planning and memory can help keep the brain active.

This is especially true for tasks that involve thinking several steps ahead.

At the same time, physical activity plays an important role. Research published in JAMA Network Open shows that movement throughout life may be linked to a lower risk of dementia.

Diet also matters. A study published in JAMA Neurology suggests that a lower intake of ultra-processed foods may be beneficial for the brain.

Also read: Your coffee consumption may affect your risk of developing stress

The importance of everyday life

Daily routines can be crucial for both physical and mental health. Being able to manage everyday tasks independently provides structure and can support brain function.

Social activities may also play a role. Spending time with others and sharing experiences can have a positive effect on well-being.

However, it is important to understand that this type of research cannot prove cause and effect.

Lower levels of activity may be both a cause of and a sign of emerging problems.

Also read: Expert insight challenges traditional weight loss advice

Cooking

A large study published in the Journal of Epidemiology & Community Health from Japan examined the habits of older adults over six years.

Nearly 11,000 people participated in the study.

The results showed a clear association between cooking at home and a lower risk of dementia. Even cooking just once a week was linked to a reduced risk.

The effect was greatest among individuals with less prior experience in this area.

Also read: How red meat can affect your heart if you eat it often

Sources: Health.com, JAMA Network Open, JAMA Neurology, and Journal of Epidemiology & Community Health.

Also read: Lululemon investigated for harmful PFAS in sportswear

This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.

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