Cocoa and Cognition

Editor’s Note: As someone who consumes dark chocolate 85% I would suggest that a close look at the label is required, for many brands are still using the sweetener aspartame (or variations of the molecule) which endangers cognitive health.
Some brands are now appearing on the market sweetened with Stevia, which is quite safe.

Cocoa flavonols can play an important role in maintaining cognitive health in ageing consumers, a new study in the American Journal of Clinical Nutrition has claimed.
The study, which is the second of a two-part investigation, trialled three drinks with varying cocoa flavanol content on men and women aged between 61 and 85 – who had no form of cognitive impairment – for eight weeks.
Cognitive function was tested at the start and at the end of the study by using memory, retention, recall and executive function tests.

Those who consumed higher levels of cocoa flavanols in the cocoa drinks showed a significant improvement in overall cognitive function after eight weeks.

It’s not fully understood how cocoa flavanols improve cognitive function, but earlier studies suggest a central role for insulin resistance in brain ageing.

Why not suggest a couple of pieces of Lindt 70% cocoa chocolate to your patients who are concerned about their cognitive function.

I’ve got an even better idea…….suggest this to every patient over 60, and bring a smile to their faces.
That’s being proactive in health, and it’s a little bit of fun as well!

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