"The risk of dementia became lower as people cooked more frequently, and the benefits of cooking were particularly significant for those with little cooking experience."
"Strikingly, those with limited cooking skills appeared to benefit the most, with a 67 per cent lower risk - a finding researchers suggest may reflect the cognitive stimulation involved in learning new skills."
A study found that preparing home-cooked meals can reduce the risk of developing dementia by over 25%. Participants aged 65 and older who cooked from scratch at least weekly had a 23% lower risk for men and 27% for women. Those with limited cooking skills experienced a 67% reduction in risk. The study tracked 10,978 adults over six years, assessing cooking frequency and skill level. While the findings are significant, the observational nature of the study limits direct causation conclusions.
Read at Mail Online
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