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Certain Nutrients May Help Reduce Accumulation of Iron in the Brain

Previous studies have found that age-related accumulation of iron in the brain is associated with cognitive decline. According to a recent study, consumption of nuts, healthy oils, and fish may slow brain iron accumulation and memory decline.

Participants in the study included 74 adults between the ages of 61 and 86. They completed a food frequency questionnaire that was used to determine nutritional intake. The researchers measured brain iron concentration and evaluated working memory performance.

The researchers found that increasing age was associated with higher levels of brain iron concentration and poorer working memory performance. However, participants with the highest consumption of nutrients found in nuts, soybeans, olive oil, and fish had lower brain iron concentration and better working memory performance, compared to those with the lowest consumption.

The nutrients associated with these findings include vitamin E, lysine, DHA omega-3, and LA omega-6 polyunsaturated fatty acids.

The study was conducted by researchers from the University of Kentucky. It was published online ahead of print on June 22, 2021 in the journal Neurobiology of Aging.

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