Could Foods Such as Cheese and Wine Reduce Cognitive Decline?
The study was spearheaded by principal investigator, Auriel Willette, an assistant professor in food science and human nutrition, and Brandon Klinedinst, a neuroscience PhD candidate working in the food science and human nutrition department at Iowa State. The study is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity. Willette, Klinedinst, and their team analyzed data collected from 1,787 aging adults (from 46 to 77 years of age, at the completion of the study) in the United Kingdom through the UK Biobank, a large-scale biomedical databas...
Source: labmanager.com