New Study Links Higher Spermidine Intake to Improved Cognitive Performance in Older Adults
A recent study published in the Journal of Affective Disorders reveals that older adults who consume greater amounts of spermidine—a compound found in foods like aged cheese, mushrooms, and whole grains—tend to perform better on cognitive function tests. This finding offers a promising dietary strategy for Thailand’s rapidly aging society, where cognitive decline and dementia are growing health concerns.
The research team, led by a scientist affiliated with a U.S. university, analyzed data from over 2,600 Americans aged 60 and above, using the U.S. National Health and Nutrition Examination Survey (NHANES) conducted by the Centers for Disease Control and Prevention. Participants reported their diets through two 24-hour dietary recall interviews and completed four standardized cognitive assessments. The results showed a clear trend: those in the highest quarter for spermidine intake consistently achieved better cognitive test scores than peers with lower intake. Notably, the beneficial link was most pronounced in males, non-Hispanic whites, individuals classified as somewhat overweight (BMI 25–30), and those with hypertension or high cholesterol (PsyPost).