Certain types of fat could be responsible for deteriorating memory and mental functioning, a new study reveals.
A 'bad' fat for example is saturated fat or trans fat, known to be harmful for cardiac health, was also associated with worse overall cognitive function and memory in women over time.
Contrary to it, a 'good' fat or mono-unsaturated fat was associated with better overall cognitive function and memory, says the journal Annals of Neurology.
The research was conducted by a team of researchers from Brigham and Women's Hospital (BWH). The team studied the data from the Women's Health Study that included 40,000 women aged 45 years and above. The team focused on the data from a subset of 6,000 women, aged over 65 years.
During their study the team of the researcher found that Women who ate the highest amounts of saturated fat, in the forms of red meat and butter, had worse overall cognition and memory over the four years of testing in comparison to those who consumed the lowest amounts of fat.
The researchers also observed that the women who consumed the most of the mono-unsaturated fats, found in olive oil, had better patterns of cognitive memory over time, according to a university statement.
"When looking at changes in cognitive function, what we found is that the total amount of fat intake did not really matter, but the type of fat did," Olivia Okereke, psychiatrist from Brigham Hospital has been quoted as saying.
"Our findings have significant public health implications," Okereke added.
"Substituting in the good fat in place of the bad fat is a fairly simple dietary modification that could help prevent decline in memory," explained Okereke.
--With inputs from IANS
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