A joint research group of Sakuramibayashi University, Tokyo Metropolitan Health and Longevity Medical Center and Meiji Co., Ltd. has reported that ingestion of white mold fermented cheese (Camembert cheese) is associated with cognitive function in elderly people with mild cognitive impairment. It was confirmed that (brain-derived neurotrophic factor) was increased.
Basic research results suggesting the preventive effect of Camembert cheese on dementia have been reported so far, but this time, the world's first human study suggests the possibility of preventing dementia by ingesting Camembert cheese. bottom.
BDNF (brain-derived neurotrophic factor) is one of the neurotrophic factors that has been reported to be associated with cognitive functions such as depression, Alzheimer's disease, and memory / learning. Has been reported.
This time, out of 70 elderly women aged 689 and over living in Tokyo, 1 elderly women who were judged to have mild cognitive impairment (* 71) were fermented with white mold fermented cheese (Camembert cheese). A study was conducted to evaluate the effect of ingestion of non-processed cheese (control cheese) on BDNF.
対象者を無作為に2群に分け、1つの群には市販の6Pカマンベールチーズを1日2ピース、対照群には市販の6Pプロセスチーズを1日2ピース、それぞれ3ヶ月間摂取して血中BDNF濃度を測定した。その後、3カ月間のウォッシュアウトを経て、摂取する食品を群間で入れ替え同様に測定したところ、カマンベールチーズ摂取時には、対照チーズ摂取時と比較して、血中BDNF濃度の変化が有意に高い値を示した。
From this result, it was shown that the intake of Camembert cheese increased BDNF in the elderly with mild cognitive impairment.
(* 1): There is a complaint of subjective forgetfulness, and those with a test (MMSE) result of 23 to 26 points to confirm cognitive function are judged to be mild cognitive impairment.
