Home cooking may lower dementia risk

A recent Japanese study has shown that cooking at home at least once a week is associated with a 23% reduction in risk for men and 27% for women of developing dementia over the age of 65, compared to those who cook less than once a week. This link is attributed to the fact that cooking engages mental and physical skills such as planning, remembering ingredients, managing time, and eye-hand coordination, in addition to the social aspect that promotes interaction and communication. While the study connects cooking with a lowered risk, it does not confirm that cooking directly prevents dementia, as the ability to cook may be a sign of cognitive health rather than a cause of cognitive decline. The findings highlight the importance of daily activities that combine thinking and movement as part of a healthy lifestyle to maintain brain health with age.

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