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Organic food consumption is positively associated with cognitive function among middle-aged and older adults: cross-sectional and longitudinal analyses
This study by Li et al. (2025) explored both cross-sectional and longitudinal links between organic food consumption and cognitive function in older adults. Researchers analyzed data from 6077 participants in the 2012 Health and Retirement Study and Health Care and Nutrition Study for the cross-sectional component, with 4882 participants included in the longitudinal analysis. Organic food consumption was measured using a Food Frequency Questionnaire (FFQ), which helped categorize individuals based on dietary diversity. Cognitive function was assessed using the Langa–Weir classification. Results indicated that higher organic food intake was positively associated with cognitive function. Notably, organic food consumption was linked to a significantly lower risk of mild cognitive impairment (MCI) in women. Additionally, consumption of organic animal and plant foods independently reduced the risk of MCI by 27% and 20%, respectively. The findings highlight the cognitive benefits of organic diets, especially for women, and suggest the importance of gender-sensitive approaches when designing dietary interventions for cognitive health. [NPID: Cognitive function, dietary diversity, mild cognitive impairment, organic food, sex difference]
Year: 2025
