Dairy fat may be key to fighting cognitive decline in old age

Dairy fat may play a key role in combating cognitive decline in older adults.

In a world where population aging is becoming an increasingly tangible reality, science continues to search for solutions to preserve the quality of life of our older people. A recent pilot study conducted by a prestigious Food Science Research Institute (CIAL, CSIC-UAM) sheds light on a possible way to combat one of the most pressing problems among older adults: cognitive decline. The researchers focused on a specific component of milk fat known as the milk fat globule membrane (MFGM), and their results are promising.

Problem: cognitive decline with age

Mild cognitive impairment is a growing concern in societies where life expectancy is increasing. As we age, processes such as memory, attention and learning suffer, compromising people’s independence and quality of life. To date, pharmacological solutions have had limited success, prompting scientific research to seek more effective alternatives with fewer side effects.

Discovery of Milk Fat: MFGM and Its Components

MFGM is a complex structure that is part of milk fat and consists of glycoproteins, phospholipids, sphingolipids, glycolipids, cholesterol and other components. Phospholipids, in particular, are essential for the structure and function of cell membranes, including the brain. The researchers found that the components of MFGM have a composition similar to those of breast milk, indicating significant potential for improving cognitive function.

Research: Groundbreaking Research

The study, carried out by the team of researcher Javier Fontechi from CIAL, focused on dietary supplements with MFGM concentrate derived from dairy by-products. Preclinical results in animal models have already demonstrated positive effects on the modulation of microRNA expression, insulin resistance, and hippocampal synaptic signaling.

The study went a step further by conducting a clinical pilot study in people over 65 years of age. Participants, healthy or with signs of cognitive impairment, received a milk drink fortified with MFGM daily. The results were encouraging: Those who consumed the MFGM drink experienced significant improvements in episodic memory, especially noticeable in women.

Implications and future directions

These data on milk fat open a new path in the prevention and treatment of cognitive decline associated with aging. The study authors emphasize the need for early intervention, before clinical symptoms appear, to maximize the effectiveness of MFGM supplements. However, long-term clinical studies are needed to fully understand the mechanisms of action and confirm the benefits of this nutritional approach.

In conclusion, the CIAL study represents promising progress in the fight against cognitive decline. As science advances, hope for improving the quality of life of older people becomes more tangible. MFGM becomes a possible ally on this journey, offering a new perspective on solving the cognitive problems of aging.

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