Vitamin D is vital for cognitive health

US Scientists took research with more than 6,200 older women and they found that those who have lesser levels of vitamin D in their bodies they have more cognitive impairment and cognitive decline. 

 After they led the second operation they took research in 500 women those who intake Vitamin D higher.In their bodies there is a reduced risk of developing Alzheimer's disease.The women who took part, those who developed Alzheimer's had lower vitamin D intake than those who developed other types of dementia or no dementia at all. As this study revealed that Vitamin D appears to play an integral role in the cognitive health of women in their older ages.

Vitamin D is known to be necessary for good bone health. Sunshine is the primary source of this vitamin, with the body producing it as a result of the action of sunlight on the skin. It can also be found in supplements and foods, such as oily fish, egg yolks and fortified foods like milk and cereal. Finally, the research had reported that the vitamin may be necessary for more than just bone health.

Vitamin D food items are has follows:

• Cod Liver Oil
• Fish
• Fortified Cereals
• Caviar (Black and Red)
• Oysters
• Fortified Soy Products
• Salami, Ham, and Sausages
• Fortified Dairy Products
• Eggs
• Mushrooms

People Who Eat More Fish Enjoy Improved Memory

PROBLEM: More than five million Americans suffer from Alzheimer's disease, an incurable, progressive brain disorder so as to slowly destroys memory and cognitive skills. Can eating fish fight off this terrible sickness?

METHODOLOGY: Researchers led by University of Pittsburgh's Kirk Erickson recruit 260 healthy individuals who before shared their fish consumption habits in the National Cancer Institute Food Frequency Questionnaire. Each patient underwent 3-D volumetric brain MRIs, and the scientists used voxel-based morphometry to copy the relationship between weekly fish consumption and brain structure at baseline and 10 years later. The investigators forbidden for age, gender, education, race, obesity, physical activity, and the presence of apolipoprotein E4, a gene that increase the risk of developing Alzheimer's.

RESULTS: Participants who consumed baked or broiled fish on a weekly basis sealed additional grey matter in areas at risk for Alzheimer's disease and exhibited upper levels of working memory. Interestingly, eating fried fish did not get better brain health.CONCLUSION: People who eat baked or broiled fish every week may be dropping their risk of rising degenerative brain diseases.