Harvard Study Reveals Effects of Fried Food on Brain and Memory
The nutritional psychiatrist and researcher at Harvard Medical School, Uma Naidoo, explained the consequences of constant consumption of fried foods on the brain and memory. One of the main issues mentioned by the scientist is «brain fog,» which she defined as a combination of forgetfulness and lack of concentration.
To prevent cognitive decline, Naidoo advised against consuming fried foods or foods with high sugar content. She mentioned that fried foods have an adverse effect on learning and memory, as excessive consumption can lead to inflammation that damages the blood vessels going to the brain.
In contrast, the psychiatrist encouraged consuming foods rich in vitamins, such as luteolin found in spices, herbs, and fruits like apples. She also recommended staying hydrated, getting enough sleep, and managing stress to reduce cognitive impairment.
Naidoo emphasized that cognitive decline is not only caused by poor diet but also by other factors like stress, lack of sleep, and dehydration. A diet high in sugar and fried foods can lead to excess glucose in the brain, linked to memory problems and reduced hippocampal plasticity, which controls memory. Additionally, a diet based on fried foods can contribute to obesity, heart issues due to high trans fat content, and digestive problems.
This study by Harvard highlights the importance of maintaining a healthy diet for optimal brain function and memory retention. It serves as a reminder to prioritize nutritious foods and lifestyle choices for overall cognitive health.
