Berry Trifle Recipe, Spotlight on Strawberries, A Smart Way to Satisfy Food Cravings, and Are You Running on Empty?

This lavish crowd-pleaser can be made in advance and is perfect for any July 4th celebration. Even better, enjoying a few spoonfuls could be the answer to satisfying a craving for sweets—rather than derailing healthy eating plans, smartly indulging can keep you on track, according to a new study from the University of Illinois. I’m also sharing new findings on how to best fuel before exercise—turns out that women may not be getting all the nutrients they need to exercise effectively.

A Very Berry 4th of July Trifle

• A Very Berry 4th of July Trifle

  With all the components premade, this layered dessert of cake, custard, berries, and cream can be assembled in minutes…and up to 6 hours in advance. A footed trifle bowl is elegant, but any clear glass serving bowl that lets the layers show will create a festive presentation.

  Ingredients

  For the custard:

  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • Pinch of sea salt
  • 4 egg yolks
  • 4 whole eggs
  • 3 cups whole milk 
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon vanilla extract

  For the assembly:

  • 1 quart or more mixed berries, preferably blueberries and strawberries
  • 2 tablespoons granulated sugar
  • 3 cups whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 olive oil chiffon cake recipe, 1 pound cake, or 1 package ladyfingers

  Directions

  Step 1

  Make the custard: In a large bowl, whisk together the cornstarch, sugar, and salt, then whisk in the yolks followed by the whole eggs. Continue whisking until the mixture turns light yellow; set aside.

  Step 2

  Place the milk in a saucepan and scald—you should see a light skin start to form, but don’t let it come to a boil. Vigorously whisk 1/4 cup milk into the egg mixture, then slowly whisk in the rest. Return the mixture to the saucepan and bring to a low boil over medium heat, whisking constantly for about 2 minutes (lower the heat as needed to prevent scorching). It should become quite thick. 

  Step 3

  Remove from the heat. Whisk in the olive oil and vanilla and transfer to a glass bowl. Let it cool to room temperature, then press a round of parchment paper over the surface to prevent a skin from forming. Refrigerate until cold, 4 hours up to overnight.

  Step 4

  Rinse and hull the strawberries. Set aside 6 of the best ones for a garnish and halve or slice the rest. Rinse the blueberries and pat dry; reserve a few for the garnish and add the rest to a large bowl with the cut strawberries. Toss with the 2 tablespoons granulated sugar; wait 20 or more minutes before assembly or refrigerate until needed, up to a day in advance.

  Step 5

  Whip the cream and the confectioners’ sugar until stiff peaks form; place in fridge for up to 6 hours if not using right away.

  Step 6

  Assemble the trifle: If using cake, cut into 1-inch cubes. Spread a dollop of custard across the bottom of your serving bowl; add a layer of ladyfingers or cake cubes. Top with half the remaining custard and half the berries. Repeat with another layer of ladyfingers or cake and the rest of the custard and the berries. Top with the whipped cream and decorate with the remaining berries. Serve immediately or refrigerate for up to 6 hours before serving.

  Yields 10 servings

Healthy Ingredient Spotlight

Strawberry Storage

High in fiber, vitamin C, and other antioxidants, strawberries also deliver potassium, folate, and magnesium. But they also have a tendency to get moldy when moisture gets trapped between the berries, especially in typical clamshell plastic containers. A simple storage trick is to unpack them as soon as you get home and transfer them, unwashed, to a paper towel-lined glass container—line them up upside down, leaving a bit of room between them, and store in the fridge, uncovered, suggest the experts at the Utah State University Extension. Wash them just before hulling (a curved grapefruit knife works great) and blot dry with fresh paper towels.

Quick Kitchen Nugget

Sugaring Berries

Ripe berries are delicious just as they are, but when you’re cutting them to use in recipes like trifle, tossing them in a small amount of sugar both helps release their juices, creating a natural syrup, and enhances their sweetness. Simply toss the fruit with the sugar in a bowl—1 tablespoon per cup of fruit—and wait between 20 and 60 minutes before using. 

For Your Best Health

A Smart Way to Satisfy Food Cravings

Are you in a constant battle with food cravings? Scientists at the University of Illinois Urbana-Champaign may have a solution. Their study, published in the journal Physiology and Behavior, found that eating dessert may be the optimal strategy for losing weight, keeping it off, and keeping cravings at bay: Incorporate craved foods into a balanced meal plan.

Researcher Nouf W. Alfouzan, PhD, and nutrition professor Manabu T. Nakamura, PhD, found that dieters’ food cravings decreased while they were losing weight and remained minimal as long as they did not regain weight. Said Dr. Nakamura, “Cravings are a big problem for many people. If they have a lot of cravings, it is very difficult to lose weight. Even when they are able to control their cravings and lose weight, if the cravings come back, they regain the weight.

“We recruited obese patients ages 18 to 75 who had comorbidities like hypertension and diabetes and could benefit from losing weight,” he added. The participants were part of a larger project conducted with physicians at Carle Clinic in Urbana that aimed to broaden the outreach of an in-person weight-loss program called the Individualized Dietary Improvement Program by converting it to an online format called EMPOWER.

Although many dieters reported in prior research that their cravings decreased while they were losing weight, it was unclear whether these changes persisted when they reached their weight-loss goal or quit dieting while trying to maintain their weight. Dr. Alfouzan wanted to investigate that, along with whether reduced cravings correlated with greater weight loss.

The dietary program used in the study educated dieters about key nutrients, helping them make informed decisions about their food selections until sustainable dietary changes were achieved, Dr. Nakamura detailed. Dieters used a data visualization tool that plots foods’ protein, fiber, and calories so they could enhance nutrition while minimizing the calories they consumed. “If you are eating and snacking randomly, it’s very hard to control,” he said. “Some dietary programs exclude certain foods. Our plan used an ‘inclusion strategy,’ in which people incorporated small portions of craved foods within a well-balanced meal.”

Every six months, participants completed a questionnaire about their cravings for specific foods, such as high-fat foods like hot dogs and fried chicken, fast-food fats like those in hamburgers and chips, sweets like cakes and cookies, and carbohydrates like biscuits and pancakes. The researchers also assessed the frequency and intensity of participants’ cravings with another survey. Using a scale ranging from 1 (never) to 6 (always), individuals rated themselves on statements such as “Whenever I have food cravings, I find myself making plans to eat” and “I have no willpower to resist my food cravings.” The intensity of each dieter’s cravings was calculated by adding their scores for a total of 15 statements. Dieters also weighed in daily after getting out of bed and before breakfast using a Wi-Fi scale that transmitted the data to the researchers so they could track the changes.

A total of 30 people began the weight-loss program, and the 24 who remained at the end of the first year had lost an average of 7.9 percent of their starting weight. Of these, 20 completed a yearlong maintenance program, but because a few regained some of what they had lost, their average weight loss was 6.7 percent, the researchers found. Participants who lost more than 5 percent by the end of the study experienced consistent reductions in the frequency and intensity of their cravings, while those who lost less than that did not. 

The team also found that individuals’ craving for food in general and for specific types of foods such as sweets and carbohydrates diminished during the year of weight loss and stabilized during maintenance. Of the 24 participants who remained in the study at 12 months, more than half reported they used the inclusion strategy to manage cravings—some people used it as frequently as one to three times a day, while others used it once a week or more. Those who used the strategy lost significantly more weight compared with other participants and experienced significant reductions in their cravings for sweet and high-fat foods, the researchers found.

The study suggests that individuals’ reduced cravings correlated with decreased body fat rather than the negative energy balance of dieting, Dr. Nakamura said. “This basically debunks the hungry fat cell theory, a long-standing hypothesis that fat cells become starved for energy and trigger cravings, causing dieters to eat and ultimately regain what they lost. But that is not the case. As long as you stay at a healthy weight, your cravings will remain low.” Consistency is another key to managing cravings and weight, he said. “Fluctuations in eating patterns, meal times and amounts trigger cravings, too. You have to be consistent.”

Fitness Flash

Are You Running on Empty?

Proper nutrition is crucial for enhancing athletic performance, supporting recovery, and maintaining overall health. A study from the University of South Australia (UniSA) reveals that proper nutrition is also key to reducing the risk of injury, especially for women.

In a systematic review of nearly 6,000 adult distance runners, researchers examined the link between diet and exercise-related injury. They found that lower energy and fat intakes were strongly associated with a higher risk of injury in female runners and that a low-fiber diet increased the likelihood of bone stress injuries in both female and male runners.

Specifically, injured female runners consumed 450 fewer calories and 20 grams less fat per day than their uninjured counterparts. Both injured female and male runners took in three grams less daily fiber compared to those who remained injury free. Interestingly, runners’ intakes of protein, carbohydrates, alcohol, and calcium did not influence injury risk.

Sports dietitian and UniSA researcher Erin Colebatch said nutrition plays a crucial role in reducing injury risk. “Distance running is a popular activity for many people, helping them stay healthy and keep fit. Yet about 50 percent of adult runners sustain running-related injuries,” Colebatch said. “Nutrition is key to optimizing athletic performance, providing the energy, recovery support, and injury prevention needed to maintain both endurance and overall health. Many long-distance runners underestimate their energy needs. When they don’t fuel their bodies properly, they increase their injury risk. Recognizing the impact of diet on injury risk helps minimize it.”

UniSA Senior Researcher Dr. Alison Hill said that clinicians need to support female runners to achieve sufficient energy and fat intakes while guiding all runners to optimize their fiber consumption. “When runners don’t consume enough energy, their body’s needs go unmet, which over time can lead to issues like skeletal demineralization, loss of lean body mass, fatigue, and stress fractures,” Dr. Hill said. “While this research offers valuable insights for runners of all levels, additional studies are necessary to explore how these findings apply to a broader range of athletic abilities.”

Get More Recipes In Your Inbox!

Soft Scrambled Eggs Recipe, Spotlight on Eggs, Vitamin D and Biological Aging, plus Exercise Boosts Brain Health—Even When Energy is Low

There are a few foods that can be satisfying at any meal—breakfast, lunch, or dinner. Whether piled high on toast, topped with a crumble of bacon, or served alongside hearty potatoes, scrambled eggs is one of those dishes. They’re not complicated to make…once your pan is properly prepped. Eggs are a nutrient powerhouse, but there have been lingering concerns about their saturated fat. A study from Australia offers some welcome new thinking. I’m also sharing a study on a very special benefit of vitamin D and a fresh perspective on exercise for brain health.

Soft Scrambled Eggs

• Soft Scrambled Eggs

  One of the simplest dishes can often be the most difficult to make. If your pan isn’t preheated properly or if it isn’t well prepped, scrambled eggs can brown rather than stay yellow, stick in spots, or take seemingly forever to set. Here’s my simple hack for eggy perfection.

  Ingredients

  • 4 extra-large eggs
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt
  • Freshly cracked black pepper

  Directions

  Step 1

  Heat your sauté or fry pan over moderately high heat for 5 minutes. Meanwhile, thoroughly whisk the eggs in a large bowl until no whites are visible. 

  Step 2

  When the pan is ready (a drop of water will sizzle and evaporate), lower the heat to medium-high and add the olive oil, rotating the pan so that it covers the bottom surface. Pour the eggs into the pan and immediately start moving them around with a heat-resistant spatula so that they cook evenly. Constant movement will help prevent brown spots. Take the eggs off the heat just before they’re completely firm—they will keep cooking.

  Step 3

  Divide the eggs between two plates, season with salt and pepper, and drizzle with olive oil.

  Serves 2

Healthy Ingredient Spotlight

A Fresh Look at Eggs

Chances are you’ve read conflicting advice over the years about whether to eat eggs and how many per day or week to have. A new study from Monash University in Melbourne, Australia, found that eggs have certain benefits for a specific part of the population. 

Published in the journal Nutrients, the study found that for relatively healthy older adults, consuming eggs 1 to 6 times per week was associated with a lower risk of all-cause mortality (death from any cause) and CVD mortality compared to those who rarely or never eat eggs.

The study involved 8,756 adults aged 70 years or older, who self-reported the frequency of their total egg intake as never/infrequently (1 to 2 times/month), weekly (1 to 6 times/week), or daily (daily/several times per day), as part of the ASPREE Longitudinal Study of Older Persons (ALSOP) sub-study. ASPREE (ASPirin in Reducing Events in the Elderly) was a large primary prevention aspirin trial of more than 19,000 participants in Australia and the US, mostly 70 years and older, and continues today as a longitudinal study.

First author Holly Wild, a PhD candidate and lecturer from the Monash University School of Public Health and Preventive Medicine, said that, compared to older adults who never or infrequently ate eggs, those who ate eggs 1 to 6 times a week had a 15 percent lower risk of death from any cause and a 29 percent lower risk of cardiovascular disease-related death. “Eggs are a nutrient-dense food, a rich source of protein, and a good source of essential nutrients, such as B vitamins, folate, unsaturated fatty acids, fat-soluble vitamins (E, D, A, and K), choline, and numerous minerals and trace elements,” Wild said. “Eggs are also an accessible source of protein and nutrition in older adults, with research suggesting that they are the preferred source of protein for older adults who might be experiencing age-related physical and sensory decline.”

The work also explored the relationship between egg consumption and mortality across different levels of diet quality—low, moderate, and high. “The study found that older adults with a moderate- to high-diet quality reported a 33 percent and 44 percent lower risk of CVD-related death, suggesting that the addition of eggs to moderate- and high-quality diets may improve longevity,” the researchers wrote.

The current Australian Dietary Guidelines and the American Heart Association (AHA) recommend that adults with normal cholesterol can eat up to seven eggs per week, while some European countries suggest limiting eggs to 3 to 4 per week. The AHA also supports up to 2 eggs per day for older adults with normal cholesterol.

“Previous research has observed a higher risk of mortality with egg consumption for those who have high cholesterol. For this reason, we also explored the association between egg consumption and mortality in people with and without dyslipidemia (clinically diagnosed high cholesterol),” Wild said. “We found a 27 percent lower risk of CVD-related death for participants with dyslipidemia who consumed eggs weekly, compared to their counterparts that consumed eggs rarely or never, suggesting that in this study cohort, the presence of dyslipidemia does not influence the risk associated with egg consumption. Our results suggest that eating up to six eggs a week may reduce the risk of death from all causes and cardiovascular-related diseases in older adults. These findings may be beneficial in the development of evidence-based dietary guidelines for older adults.”

Of course, everyone is unique. Before increasing how many eggs you eat, talk to your doctor to see what makes sense for your health profile. 

Quick Kitchen Nugget

Eggs: Checking for Freshness

Want a quick hack to see whether the eggs in your fridge are still fresh? Try the float test. Fill a large bowl or even a wide glass with cold water and gently add an egg. If it sinks and rests on one side, it’s fresh. If it sinks but stands upright, use it right away. If it floats, toss it. An egg that floats has lost moisture through the shell and its contents have shrunk.

For Your Best Health

Vitamin D and Biological Aging

Results of a landmark study called the VITAL randomized controlled trial reveal that vitamin D supplementation helps maintain telomeres, the protective caps at the ends of chromosomes that shorten during aging and are linked to the development of certain diseases. The report, published inThe American Journal of Clinical Nutrition, is based on data from the VITAL Telomere sub-study co-led by researchers at Mass General Brigham and the Medical College of Georgia, and supports a promising role in slowing a pathway for biological aging.

VITAL looked at the effects of vitamin D3 (2,000 IU/day) and omega 3 fatty acid (1 g/day) supplementation on US women aged 55 years and older and men aged 50 years and older for five years. The sub-study included 1,054 participants, whose telomere length in white blood cells was assessed at baseline and at year 2 and year 4.

“VITAL is the first large-scale and long-term randomized trial to show that vitamin D supplements protect telomeres and preserve telomere length,” said co-author JoAnn Manson, MD, principal investigator of VITAL and chief of the Division of Preventive Medicine at Brigham and Women’s Hospital, a founding member of the Mass General Brigham healthcare system. “This is of particular interest because VITAL had also shown benefits of vitamin D in reducing inflammation and lowering risks of selected chronic diseases of aging, such as advanced cancer and autoimmune disease.”

Telomeres are made of repeating sequences of DNA, or base pairs, that prevent chromosome ends from degrading or fusing with other chromosomes. Telomere shortening is a natural part of aging and is associated with an increased risk of various age-related diseases.

A few short-term small-scale studies have suggested that vitamin D or omega 3 fatty acid supplementation may help support telomeres, but results have been inconsistent. This study showed that compared with taking a placebo, taking vitamin D3 supplements significantly reduced telomere shortening over four years, preventing the equivalent of nearly three years of aging compared with placebo. Omega 3 fatty acid supplementation had no significant effect on telomere length throughout follow-up.

“Our findings suggest that targeted vitamin D supplementation may be a promising strategy to counter a biological aging process, although further research is warranted,” said Haidong Zhu, PhD, first author of the report and a molecular geneticist at the Medical College of Georgia, Augusta University.

Fitness Flash

Exercise Boosts Brain Health—Even When Energy is Low

We know exercise is good for our body, but what about our brain? A new study from the University of Missouri suggests that exercise plays a crucial role in keeping our mind sharp, even when one of the brain’s key energy sources isn’t available. The study, led by researchers Taylor Kelty, PhD, and R. Scott Rector, PhD, offers fresh insight into brain health and suggests that exercise could play a bigger role in preventing cognitive decline than previously thought.

When the body runs low on its usual fuel—glucose—the liver makes ketones, an alternative energy source that helps power the brain. These molecules support cognitive memory, learning, and overall brain health. But what happens when the liver can’t produce enough of them? Can exercise help compensate for this ketone deficiency? Dr. Rector, the director of the Roy Blunt NextGen Precision Health building and a professor in the School of Medicine, and Dr. Kelty were determined to find out.

For the study, they looked at what happens when ketone production is limited in the liver. As expected, the result was a noticeable decline in brain function and memory. But then something remarkable happened: Exercise managed to help reverse some of the cognitive decline, even with the ketone production impaired.

“Going into the study, we thought that with fewer ketones and the cognitive impairments that causes, exercise may not be able to overcome that impairment,” said Dr. Kelty, a postdoctoral fellow in Dr. Rector’s lab. “But it seems like exercise is so powerful that there are other mechanisms going on in the brain that allow it to circumvent those impairments and still receive the benefits from exercise.”

“This study highlights how exercise benefits the body in a multitude of ways, even when we don’t fully understand all the molecular mechanisms involved,” Dr. Rector said. “Even when we remove a single pathway, exercise is doing so many other things that it can help mitigate those deficiencies.”

The findings are especially promising for people with liver conditions that prevent the body from making ketones. Dr. Kelty pointed out that the emerging field of liver-brain research is beginning to show that individuals with severe liver dysfunction have a higher risk of developing dementia. “If ketone production in the liver is disrupted, it could be a potential cause of cognitive decline, ultimately leading to conditions like dementia,” he said.

Ideally, this research helps raise awareness about the importance of ketone production to brain health and the impact exercise can have on staying mentally sharp. “There’s so much we’re still uncovering, and with all the state-of-the-art resources and interdisciplinary collaborations at Mizzou, it’s exciting to think about where this research might take us next,” Dr. Kelty said. “Exercise could be a key piece of the puzzle in preserving brain health as we age.”

Get More Recipes In Your Inbox!

Hazelnut-Chocolate Spread Recipe, Spotlight on Hazelnut, Stress and Stroke Risk, plus Small Amounts of Physical Activity, Big Reductions in Dementia Risk

I love being able to share healthier ways of making favorite dishes, and the following recipe is a fun one! Hazelnut-chocolate spread is delicious slathered on a piece of toast or pound cake, used for ganache, cake frosting, or pudding…or when you just want a spoonful of comfort food. We all know how important mental health is, and a new study that found a link between stress and stroke in women is another reason to rein in this emotion. The other research I’m sharing is on avoiding dementia: how even small amounts of exercise—also a great stress reducer—can help.

Hazelnut-Chocolate Spread

• Hazelnut-Chocolate Spread

  It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely be gobbled up long before that.

  Ingredients

  • 8 ounces shelled and roasted hazelnuts
  • 1 ounce dark chocolate, melted
  • 2 tablespoons extra virgin olive oil 
  • 1/4 cup cocoa powder
  • 1/3 cup sugar or equivalent
  • 1 teaspoon pure vanilla
  • Pinch of fine sea salt

  Directions

  Place the roasted hazelnuts in a high-powered blender or food processor and process until the nuts turn into a paste. Be patient—depending on your machine it could take 5 to 8 minutes. Add the melted chocolate, olive oil, cocoa, sugar, vanilla, and salt, and process until fairly smooth. Transfer to a lidded glass jar and refrigerate.

  Yields about 1-1/2 cups

Healthy Ingredient Spotlight

Why Homemade Hazelnut Spread is Healthier 

Most packaged hazelnut-chocolate spreads are mostly palm oil, one of the most highly saturated fats among plant-based oils. On average, hazelnuts account for under 15% of the ingredients. Rather than using pure vanilla, they often contain vanillin, an artificial version. With homemade, you get more nutrients from the nuts, olive oil, and cocoa.

Quick Kitchen Nugget

Roasting Hazelnuts

Readers of our newsletter and Fresh-Pressed Olive Oil Club members alike know that one of my mantras is always roast your nuts! Roasting intensifies flavor, so it’s worth the few minutes it adds to prep time. Simply preheat your oven to 400°F, spread out the nuts on a rimmed baking sheet, and pop them in the oven for about 5 minutes or until you can smell their delicious aroma. If the nuts weren’t skinned, turn them onto a clean kitchen towel after roasting and rub vigorously to remove as much of the papery skin as you can. 

For Your Best Health

Stress and Stroke Risk

According to a study published online in Neurology, the medical journal of the American Academy of Neurology, some people living with chronic stress have a higher-than-average risk of stroke. The study looked at younger adults and found an association between stress and stroke among women but not among men. This study does not prove that stress causes stroke, only that there’s an association.

“Younger people often experience stress due to the demands and pressures associated with work, including long hours and job insecurity, as well as financial burdens,” said Nicolas Martinez-Majander, MD, PhD, of the Helsinki University Hospital in Finland. “Previous research has shown that chronic stress can negatively affect physical and mental health. Our study found it may increase the risk of stroke in younger women.”

For the study, researchers looked at 426 people ages 18 to 49 who had an ischemic stroke with no known cause. They were matched for age and sex with 426 people who did not have a stroke. An ischemic stroke is when blood flow is blocked to part of the brain. It can lead to weakness, trouble speaking, vision problems, and even death.

Participants completed a questionnaire about stress levels over a one-month period. Those who had a stroke were asked to record the stress levels they experienced in the month prior to the stroke through questions like “In the last month, how often have you felt that you were unable to control the important things in your life?” Scores for each question ranged from 0 to 4, with 4 meaning very often. A total score of 0 to 13 represented low stress; 14 to 26, moderate stress; and 27 to 40, high stress. Those who had a stroke had an average score of 13, compared to 10 for those who didn’t have a stroke.

People who had a stroke were more likely to have at least moderate stress levels. Of those who had a stroke, 46% had moderate or high stress levels, compared to 33% of those who did not have a stroke.

After adjusting for factors that could affect the risk of having a stroke, including education level, alcohol use, and blood pressure, researchers found that for female participants, moderate stress was associated with a 78% increased risk of having a stroke and high stress was associated with a 6% increased risk. Researchers did not find a link between stress and stroke in male participants.

“More research is needed to understand why women who feel stressed, but not men, may have a higher risk of stroke,” said Dr. Martinez-Majander. “In addition, we need to further explore why the risk of stroke in women was higher for moderate stress than high stress. Knowing more about how stress plays a role could help us create better ways to prevent these strokes.”

A limitation of the study was that people experiencing higher levels of stress may have been less likely to enroll in the study, which could have affected the results.

Fitness Flash

Small Amounts of Physical Activity, Big Reductions in Dementia Risk

A little movement could help prevent dementia, even for frail older adults, suggests a study led by researchers at the Johns Hopkins Bloomberg School of Public Health in Baltimore, published in the Journal of the American Medical Directors Association. They found that engaging in as little as 35 minutes of moderate to vigorous physical activity per week, compared to zero minutes per week, was associated with a 41% lower risk of developing dementia over an average four-year follow-up period. Even for frail older adults—those at elevated risk of adverse health outcomes—greater activity was associated with lower dementia risks.

Dementia, usually from Alzheimer’s disease, is one of the most common conditions of old age. It is estimated to affect about seven million people in the US, including about a third of those who are 85 years of age or older. Although the risk of dementia rises with age, studies in recent years have suggested that dementia is somewhat preventable, within a normal lifespan, with lifestyle changes that include better control of cholesterol, blood pressure, and blood sugar, and being more active.

The minimum amount of activity needed to reduce dementia risk meaningfully isn’t yet clear. For many older individuals, especially frail ones, the high amounts of exercise recommended in official guidelines are unattainable and may discourage any exercise at all. Both the US Department of Health and Human Services and the UK National Health System recommend that adults get at least 150 minutes of moderate-intensity exercise per week, an average of 20 minutes per day.

For their analysis, the researchers analyzed a dataset of 89,667 adults, mostly in their 50s and older, who used wrist-worn accelerometers to track their physical activity for a week during the period from February 2013 to December 2015. Follow-up of their health status extended for an average of 4.4 years, during which 735 of the participants were diagnosed with dementia. (The data was generated as part of the UK Biobank project, a long-running, ongoing study of approximately 500,000 individuals.)

The analysis compared individuals whose trackers showed some weekly moderate to vigorous physical activity to those whose trackers showed none and accounted for age and other medical conditions. The associations between higher activity and lower dementia risk were striking. 

Dementia risk was 60% lower in participants in the 35 to 69.9 minutes of physical activity/week category, 63% lower in the 70 to 139.9 minutes/week category, and 69% lower in the 140 and over minutes/week category. Participants in the lowest activity category, ranging from one to 34.9 minutes per week, had an apparent risk reduction of about 41%. The study also found that even frail or nearly frail older adults might be able to reduce their dementia risk through low-dose exercise.

“Our findings suggest that increasing physical activity, even as little as five minutes per day, can reduce dementia risk in older adults,” said study lead author Amal Wanigatunga, PhD, MPH, assistant professor in the school’s department of epidemiology and a core faculty member at the Johns Hopkins Center on Aging and Health. “This adds to a growing body of evidence that some exercise is better than nothing, especially with regard to an aging-related disorder that affects the brain that currently has no cure.”

Dr. Wanigatunga noted that the study was not a clinical trial that established causation indicating that exercise reduces dementia risk, but its findings are consistent with that hypothesis. To check the possibility that their findings reflected undiagnosed dementia leading to lower physical activity, the researchers repeated their analysis but excluded dementia diagnoses in the first two years of follow-up. The association between more activity and lower dementia risk remained robust.

Dr. Wanigatunga and his colleagues recommend future clinical trial-type studies to investigate low-dose exercise as an important initial step toward increasing physical activity as a dementia-preventing strategy. Funding for the study was provided by the National Institute on Aging.

Get More Recipes In Your Inbox!