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A plate of tempe, a soy product

University looking for participants for study assessing links between memory and soy product

Loughborough’s School of Sport, Exercise and Health Sciences are looking for participants to take part in a new study to assess the effectiveness of ‘tempe’ (a soy food product originating from Indonesia) in improving memory in older adults.

The purpose of the study is to ascertain if tempe consumption can improve memory, and if it would be a suitable preventative product to avoid cognitive decline and dementia in older men and postmenopausal women.

Participants must be healthy and aged 50 and above, postmenopausal (females), with memory complaints, and may be at risk for dementia or have mild dementia.

The study involves a tasting session followed by a one month trial in which participants will be asked to consume prepared tempe, with memory and saliva samples taken at various points. There will be a three-month follow-up period where participants will not need to consume anything but will continue to take part in memory tests and saliva samples.

For further details, including full inclusion and exclusion criteria, please contact Shelly Kassam at the School of Sport, Exercise and Health Sciences on s.kassam@lboro.ac.uk

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