More and more research suggests that the copper in your diet could play a bigger role in brain health than we once believed. A recent study found that older Americans who ate more copper-rich foods did better on memory and concentration tests.
The findings, published in Nature Scientific Reports, looked at people’s diets using detailed food diaries and tested their cognitive function. Those who ate more foods that were high in copper – which include shellfish, dark chocolate and nuts – did better on tests that are used to spot early signs of age-related memory loss and dementia.
But the results aren’t straightforward. People who ate more copper-rich foods were mostly male, white, married and had higher incomes. They were also less likely to smoke or have high blood pressure or diabetes – all factors linked to a lower risk of dementia. People who consumed more copper also had more zinc, iron and selenium in their diets, and consumed more calories overall.
People with higher incomes often have better access to healthy food, medical care, cleaner environments and more education – all of which help protect against memory loss and dementia.
It’s hard to separate the effects of diet from these other advantages, although some research we reviewed suggests that improving nutrition might be especially helpful for people from less privileged backgrounds.
What other research tells us
The current study’s limitations are notable. It captured brain function at only one point in time and relied on participants’ food diaries rather than blood measurements of copper levels.
However, long-term studies support the idea that copper might matter for brain health. One study that tracked people over time found that those who had less copper in their diet showed more pronounced declines in memory and thinking.
More intriguingly, when researchers measured copper levels directly in brain tissue, they discovered that higher concentrations were associated with slower mental deterioration and fewer of the toxic amyloid plaques characteristic of Alzheimer’s disease.
Curiously, brain copper levels bore little relationship to dietary intake, suggesting the body’s processing of this mineral is more complex than simple consumption patterns might indicate.
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For the full article by Professor Eef Hogervorst visit the Conversation.