Weekly cooking may reduce dementia risk

A Japanese study revealed that preparing food at home at least once a week reduces the risk of cognitive decline by up to 30%, with the rate reaching 70% among novice cooks. The study found that practicing cooking enhances brain activity by stimulating important areas such as planning, problem-solving, and memory, which helps maintain mental abilities in older adults. It emphasized the importance of stimulating thinking through choosing a variety of recipes and simple challenges to make it easier to preserve brain health.

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