As we age, the body does not perform as well as it did in our youth. Declining brain function, which is termed cognitive impairment, is probably the most concerning health problem facing an ageing population. Having regular ‘senior moments’ of forgetfulness is the first stage of mild cognitive impairment which if it progresses, can lead to dementia.
A person with mild cognitive impairment might have difficulty following a conversation, have regular occasions of not being able to recall the names of new acquaintances or might frequently lose things such as their car keys. Any therapy that was effective in treating mild cognitive impairment would be prized as it would help cut the risk of developing more serious conditions such as Alzheimer’s disease.
Specific dietary components are one area of fruitful research being explored in treating cognitive decline. Omega-3 fatty acids found in fish oil, B group vitamins, and vitamins D and E have all been linked to improving brain function through their anti-inflammatory action or brain neurotransmitter regulation. One new area of research is looking at a group of dietary compounds called flavanols which are abundant in tea, grapes, apples and cocoa products including chocolate.
The chocolate industry with their deep pockets is
understandably interested in funding research that looks at any positive health aspect
of cocoa and flavanol consumption. Cue the previously unexplored research
question of if dietary flavanols could improve the mental workings of people with
mild cognitive impairment.
Randomly assigned to consume one of three different
cocoa beverages containing either low, medium or high amounts of flavanols, 90
people with mild cognitive impairment took part in the 8 week study. A battery
of four different validated and robust measures of mental performance were
undertaken over the study. Three of the cognitive tests showed a statistically
significant improvement in mental performance with higher amounts of flavanols
consumed and the fourth test was heading in the right direction.
Validating the known metabolic actions of flavanols, improvements were seen in insulin resistance, blood pressure, and lipid
oxidation in people in the high and medium flavanol consumption groups. All
three of these metabolic factors are linked to the risk of dementia.
What it all means
Boosting flavanol consumption could be a tasty and effective way in
managing cognitive decline with age. While we wait for larger types of studies
carried out for longer periods of time to be published, enjoying a cup of hot chocolate and
other rich flavanol-containing foods may make the waiting worthwhile.
I feel the urge to hunt and gather chocolate sourced flavenols, IMMEDIATELY!
ReplyDeleteI assume not all chocolate is created equal, what sort of chocolate/hot chocolate should we be looking for?
ReplyDeleteHi Chel
ReplyDeleteThe research is around hot chocolate made from cocoa powder rather than drinking chocolate (which is melted eating) chocolate as it is the high amounts of cocoa (also found in dark chocolate) that contains the highest amount of active compounds linked to positive health benefits.
Tim