Dietary studies link natto and cumin to improved elderly cognitive health

Recent dietary studies in Japan have identified potential links between specific food consumption and improved cognitive health in elderly populations.

A joint study by Mizkan Holdings Group Innovation Center and Kagoshima University analyzed health data from 616 seniors in Tarumizu City. The research found that individuals who consume natto two to three times a week or more tended to have lower rates of mild cognitive impairment (MCI) and depressive tendencies. These findings remained consistent even after adjusting for age, gender, education, and physical frailty.

Separately, SB Foods and the University of Tsukuba conducted a clinical study on the effects of cumin extract. The 12-week study involving elderly participants showed that those consuming cumin extract experienced significant improvements in cognitive processing speed and reaction time compared to a placebo group. The study also noted a trend toward decreased levels of IL-6, a marker of bodily inflammation, suggesting that cumin may support cognitive function by suppressing inflammation.