Preparing home-cooked meals at least once a week may lower the risk of dementia in older adults by 30%, according to research published online in the Journal of Epidemiology & Community Health on Mar. 24.
The study is significant as it suggests that regular meal preparation could be an accessible way for seniors to support cognitive health, especially as more people turn to convenience foods instead of cooking at home.
Researchers from Japan analyzed data from 10,978 participants aged 65 and over, tracked for six years up to 2022. The study found that those who cooked from scratch at least once a week had a notably reduced risk of developing dementia compared with those who cooked less often. For individuals with limited culinary skills, the reduction in risk was even greater—up to 67%—while men saw a 23% reduction and women a 27% reduction when they cooked at least weekly.
The research assessed both frequency of home cooking and level of culinary competence through questionnaires. Dementia cases were identified using public insurance system data, which tracks functionally significant cognitive impairment requiring care. During the follow-up period, about one in ten participants developed dementia.
While high culinary competency was also linked with lower dementia risk, increasing how often skilled cooks prepared meals did not further reduce their risk. The findings remained consistent after adjusting for lifestyle factors such as income and education and were independent of other cognitively stimulating activities like crafting or volunteering.
Researchers caution that this observational study cannot establish cause and effect. They also note limitations such as possible exclusion of mild dementia cases and cultural differences in food preparation habits. Despite these caveats, they conclude: "Creating an environment where people can cook meals when they are older may be important for the prevention of dementia."
