Winter is here and the chilly weather calls for some fun, foods and festivities. With Christmas around the corner, it is time for popping some wine. A glass of red or white wine not only makes the celebration special, but also helps keep you warm during the winters. And when paired with some cheese cubes, the combination spells indulgence. But did you know this classic combination of wine and cheese might also have a positive effect on your health? Yes, you heard it right.
A study, conducted by the researchers at Iowa State University, found that if taken responsibly, wine and cheese can have a direct impact on our cognitive acuity in our later years and reduce cognitive decline. The findings were published in the Journal of Alzhiemer’s Disease.
The research was conducted on 1787 adults, aged between 46 and 77 years. The participants underwent a test called ‘Fluid Intelligence Test’ and answered different questions regarding their food and alcohol consumption. They asked about their intake of fruits, vegetables, alcohol, fish, meat, cheese, bread, cereal, tea, coffee etc.
Promoted
As per a report published on the Iowa State University, the findings of the survey were:
- Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life.
- The daily consumption of alcohol, particularly red wine, was related to improvements in cognitive function.
- Weekly consumption of lamb, but not other red meats, was shown to improve long-term cognitive prowess.
- Excessive consumption of salt is bad, but only individuals already at risk for Alzheimer’s disease may need to watch their intake to avoid cognitive problems over time.
“I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down,” said Auriel Willette, an assistant professor in Food Science and Human Nutrition at the Iowa State University.
