Cognitive health, COVID-19, and vitamins’ role in skin immunity in latest scientific news round-up

‘It’s not too late’: Singapore Chinese Health Study lead investigator reveals protective impacts of diet on cognition​

Data from the large-scale Singapore Chinese Health Study has shown that all consumers could reduce their risk of later cognitive impairment by switching to a healthier diet at any age, as revealed by the study’s principal investigator at the recent Growth Asia Summit 2023.

Led by National University of Singapore’s Professor Koh Woon Puay, the study involved more than 60,000 middle-aged and elderly Chinese Singaporeans, with data collected over 20 years.

Findings showed that individuals who adhered to the Dietary Approaches to Stop Hypertension (DASH) diet – which consists of fruits, vegetables, grains, and lower red meats and sodium – had a lower risk of developing cognitive impairments.

Encapsulated curcumin improves cognitive, locomotive function in mild dementia patients – six months RCT​

The supplementation of curcumin encapsulated within fenugreek mucilage has shown to improve cognitive and locomotive function of patients suffering from mild dementia, according to a six-month-long RCT conducted in India.

The study involved 48 participants between 55 and 75 years old and are experiencing moderate dementia. They were randomised into three groups, taking either encapsulated curcumin, unformulated standard curcumin complex, and the placebo.

Findings showed significant improvements in the Mini-Mental State Examination (MMSE) and Geriatric Locomotive Function Scale (GLFS) scores of participants who took the encapsulated curcumin, which were not reported in the other two groups.

Vitamin D deficiency linked with higher COVID-19 mortality and severity of symptoms – China study​  

Vitamin D status could predict COVID-19 mortality rate and the severity of symptoms in the acute infection stage, suggests a new observational study in China.


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