Abstract
Compared with regular brown rice, dewaxed brown rice (DBR), prepared by excluding only the wax layer in the outermost layer of brown rice using a new rice milling technique, has improved water absorbency, digestibility, and taste. Dewaxed brown rice has a nutritional value close to that of brown rice and contains a large amount of lipopolysaccharides (LPS), which are known to improve the cognitive function of mice. In this study, we examined the effect of continuous DBR ingestion on the cognitive function of elderly people. A crossover comparison test was performed, in which elderly people who moved into an elderly welfare facility were divided into two groups and ingested DBR or polished white rice for three meals a day for 6 months, followed by a change in test meals for the next 6 months. Cognitive function was assessed using Revised Hasegawa's Dementia Scale (HDS‐R) before starting the test and 6 months after ingesting each test meal. No subjects withdrew or discontinued DBR intake during the study period, and all subjects continued the test for 6 months. In subjects with low cognitive function (defined as subjects with HDS‐R total score of ≥1 but <10 at the start of the study), there was a significant association between continuous DBR ingestion and cognitive function improvement (increase in total HDS‐R score). Our findings suggest that the long‐term DBR ingestion as a staple food could be useful for preventing cognitive decline in elderly; it offers an easily implemented option as a daily diet for preventing cognitive decline.
Highlights
A growing number of people are diagnosed with dementia worldwide, few effective treatments and drugs are available for dementia at present, which are projected to create a substantial economic and care burden on the society in the future (Canevelli, Lucchini, Quarata, Bruno, & Cesari, 2016; Prince, Comas‐Herrera, Knapp, Guerchet, & Karagiannidou, 2016)
The effect of dewaxed brown rice (DBR) compared with white rice (WR) on cognitive function of the residents of elderly welfare facilities was investigated in 6‐month crossover trial
We hypothesized that LPS, the nutrient‐rich functional component of DBR, can be useful as a staple food to maintain homeostasis in the brain
Summary
A growing number of people are diagnosed with dementia worldwide, few effective treatments and drugs are available for dementia at present, which are projected to create a substantial economic and care burden on the society in the future (Canevelli, Lucchini, Quarata, Bruno, & Cesari, 2016; Prince, Comas‐Herrera, Knapp, Guerchet, & Karagiannidou, 2016). One of the most effective strategies for dementia prevention is nutritional intervention (Rakesh, Szabo, Alexopoulos, & Zannas, 2017). | 3521 several investigations have established a correlation between dietary patterns and cognitive functions (Morris et al, 2015, 2016; Tangney, 2015). Rice, which is mostly consumed as a staple food, is considered helpful in this regard. Brown rice (BR), which is rich in nutrition and effective in promoting health maintenance across all its varieties, has garnered considerable attention (Sharif, Butt, Anjum, & Khan, 2014). It is considered that better nutrition is provided by BR than by polished rice, in which the bran layer and germ that contain vitamins E and B1, dietary fiber, and maltooligosaccharides are removed (Sharif et al, 2014)
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