Dietary habits linked to reduced dementia risk in Japanese studies

Recent Japanese studies published in journals such as Nature and Nutrients suggest that specific dietary habits may help mitigate cognitive decline and reduce the risk of dementia.

Research indicates that regular green tea consumption, specifically at least three cups per day, is linked to a reduction in white matter lesions. These lesions are often associated with aging and cognitive impairment. The antioxidant catechins in green tea may protect nerve cells and improve blood circulation, potentially limiting micro-lesions in the brain.

Additionally, a study following approximately 8,000 elderly Japanese participants found that regular cheese consumption is associated with a lower risk of dementia after age 50. Among those who consumed cheese at least once a week, the incidence of dementia was 3.4%, compared to 4.5% in non-consumers—a relative risk reduction of approximately 24%. Researchers suggest that probiotics in fermented cheeses may support the gut-brain axis, while vitamin K2 may benefit vascular health.