Influence of Ultra-High Hydrostatic Pressurizing Brown Rice on Cognitive Functions and Mental Health of Elderly Japanese Individuals: A 2-Year Randomized and Controlled Trial.

Influence of Ultra-High Hydrostatic Pressurizing Brown Rice on Cognitive Functions and Mental Health of Elderly Japanese Individuals: A 2-Year Randomized and Controlled Trial. J Nutr Sci Vitaminol (Tokyo). 2019;65(Supplement):S80-S87 Authors: Kuroda Y, Matsuzaki K, Wakatsuki H, Shido O, Harauma A, Moriguchi T, Sugimoto H, Yamaguchi S, Yoshino K, Hashimoto M Abstract Brown rice contains many ingredients that might protect against cognitive decline and Alzheimer's disease. However, brown rice is very hard, difficult to cook, and is poorly digested; thus, it is difficult to eat long-term. To solve these problems, ultra-high hydrostatic pressurizing brown rice (UHHPBR) was prepared. We investigated the effects of dietary UHHPBR administration for 24 mo on cognitive function and mental health in the elderly. Healthy elderly participants (n=52) were randomized into UHHPBR and polished white rice (WR) groups. The UHHPBR group consumed 100 g of UHHPBR per day for 24 mo and the WR group consumed white rice. At baseline, and after 12 and 24 mo, cognitive functions were assessed using the Revised Hasegawa's Dementia Scale, Mini-Mental State Examination, Frontal Assessment Battery (FAB), and the Cognitive Assessment for Dementia, iPad version (CADi). Mental health condition was also assessed using the Apathy Scale and the Zung Self-Rating Depression Scale, and serum biochemical parameters were determined. From baseline to month 24, the mean chan...
Source: Journal of Nutritional Science and Vitaminology - Category: Nutrition Tags: J Nutr Sci Vitaminol (Tokyo) Source Type: research