A Healthier Brain with Organic Food

Research published in the European Journal of Nutrition reports a positive association between organic food consumption and cognitive function in middle-aged and older adults  

The article ‘Organic food consumption is positively associated with cognitive function among middle-aged and older adults: cross-sectional and longitudinal analyses’ (https://link.springer.com/article/10.1007/s00394 -024-03555-z) published in the European Journal of Nutrition indicates that the research results revealed a positive association between organic food consumption and cognitive function in older adults, particularly women, with a 0.80 reduction in the risk of Mild Cognitive Impairment (MCI).  

The positive effect is exerted by both the consumption of organic foods of animal origin and organic foods of plant origin (27% and 20% reduction in the risk of cognitive impairment, respectively). 

In their conclusions, the researchers indicate that their findings highlight the cognitive benefits of organic diets, particularly in mitigating the risk of MCI among women. Given the increasing incidence of cognitive impairment and dementia, identifying modifiable dietary factors and formulating dietary interventions targeting cognitive health is a crucial component of prevention strategies, including recognising the gender-specific nature of this association. 

Among the strengths of the study are the size of the nationally representative sample, the duration (follow-up was 3.7 years), the comprehensive adjustment for potential confounders, and the examination of both overall organic food consumption and specific food categories. 

It goes without saying that organic food consumption should be integrated into overall lifestyle improvement programmes that include physical activity, cognitive training, social engagement, and overall food quality. 

You can read more here:
https://www.foodtimes.eu/consumers-and-health/organic-diet-cognitive-function/