Journal of Alzheimer’s Disease published this groundbreaking research.Auriel Willette, an assistant professor in Food Science and Human Nutrition at Iowa State, led the research. Brandon Klinedinst, a Neuroscience Ph.D.
candidate, working in the Food Science and Human Nutrition Department, collaborated on the study. The research leads to large-scale analyses that link specific foods to better cognitive functioning later in life.
The research team gathered data from 1,787 older adults in the UK (aged 46-77, at the end of the study).They collected the data through the UK Biobank, a large-scale biomedical database and research resource. It contains in-depth genetic and health information from 500,000 UK participants.
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