Alzheimer's and dementia, cooking reduces the risk and activates mind and body

Tell me how much you cook and I will tell you how much you risk cognitive decline. Although there is no cause-and-effect relationship but only an association, this seems to be the moral that emerges from a Japanese research published in the Journal of Epidemiology & Community Health (first name Yukako Tani, from the Department of Public Health of the Institute of Science in Tokyo). Because choosing ingredients with care, preparing a dish wisely, cooking it for the right amount of time by selecting fragrances and aromas can really contribute to psychophysical wellbeing, to the point of protecting against the degenerative diseases associated with dementia in old age.

The decrease in risk, however, is certainly not to be underestimated. Just preparing a meal at home at least once a week can reduce the probability of developing neurodegenerative processes by 30%. The reason? Preparing a meal, with all that it entails, certainly helps maintain eye and physical coordination, but it is also a cognitive stimulation mechanism that should not be underestimated. In an era characterised by home delivery, ready-made meals and take-away food, in short, a return to the ancient culinary traditions of 'homemade' really does appear to be a potential natural saviour for well-being.

The research started with a clear objective: to assess whether the frequency with which people cook at home can be associated with the incidence of cognitive impairment in dementia and how competence in cooking can influence the cognitive pathway. Data from nearly 11,000 over-65 subjects, with follow-ups at six years, from the Japan Gerontological Evaluation Study population were considered. One fifth of the participants were over 80 years of age and half were women. One third of the sample included people with less than 9 years of education: 40% had an annual income of less than 2 million yen, plus or minus 1,000 Euro per month. All participants completed questionnaires on the frequency with which they prepared home-cooked meals, from zero to more than 5 times a week, as well as on the level of their cooking skills. These were assessed according to 7 skills, ranging from the ability/ability to peel fruit and vegetables to the ability/ability to prepare stews. About half of the participants cooked at least five times a week, while more than a quarter did not. Women and those with cooking experience tended to cook more meals at home than men and those without cooking experience.

'The study,' explains Guido Di Sciascio, President of the Italian Society of Psychiatry (SIP), 'draws attention to an aspect that is often underestimated: mental health, especially in the elderly, is also built through everyday activities that are apparently simple, but in reality very complex on a cognitive level. Cooking is not an automatic gesture, but a complex process involving memory, planning, executive functions and motor coordination. However, it is important to read this data correctly: we are not dealing with a causal relationship, but with an association. This means that cooking might not only be a possible protective factor, but also an indicator of greater autonomy and a better cognitive baseline condition'.

Cases of significant cognitive impairment, such as to require assistance, detected through the public health service were taken into account during the observation period. The picture occurred in approximately 11% of the subjects.