John Gunstad, an associate professor in Kent State University's Department of Psychology, and a team of researchers have discovered a link between weight loss and improved memory and concentration. The study shows that bariatric surgery patients exhibited improved memory function 12 weeks after their operations.
The findings will be published in an upcoming issue of Surgery for Obesity and Related Diseases, the Official Journal of the American Society for Metabolic and Bariatric Surgery. The research report is also available online at www.soard.org/article/S1550-7289(10)00688-X/abstract.
Obese people who lose weight improve their cardiovascular risk factors. On a related note, older adults with risk factors for stroke have a greater risk of cognitive decline. The same factors that put your cardiovascular system at risk also put your mind at risk.
Older adults at risk for stroke have significantly increased risk for some types of cognitive decline, according to a multicenter study led by University of California scientists.
The study, which involved 73 older women and men who had not had a stroke and did not have dementia, showed that participants had substantially greater risk for decline in some aspects of "executive function" – specifically in verbal fluency and the ability to ignore irrelevant information. Verbal memory and short term, or "working memory," were not affected.
The sorts of risk factors that boost heart disease risk and risk of cognitive decline would also be improved for the obese by weight loss.
They assessed participants' risk for coronary artery disease using the widely used Framingham Coronary Risk Score, which incorporates coronary artery disease risk factors – age, cholesterol levels, blood pressure, presence of diabetes, and smoking status – to generate a person's risk of stroke within 10 years.
This study randomly assigned 160 women ages 45-65 to one of two dietary intervention groups: one received dried apples daily (75g/day for 1 year) and the other group ate dried prunes every day for a year. Blood samples were taken at 3, 6 and 12-months. The results surprised Dr. Arjmandi, who stated that "incredible changes in the apple-eating women happened by 6 months- they experienced a 23% decrease in LDL cholesterol," which is known as the "bad cholesterol." The daily apple consumption also led to a lowering of lipid hydroperoxide levels and C-reactive protein in those women.
|Share |||Randall Parker, 2011 April 12 11:12 PM Aging Diet Brain Studies|