Giving up fat intake leads to poor cognitive function
A scientific team headed by Timmy Scott from Tufts University in the United States conducted experiments to determine the effect of reducing the proportion of fat in meals. The test participants ate different meals containing varying proportions of fat or completely devoid of it. The results of the medical study showed that abandoning the intake of fat completely or Reducing its proportion in meals leads to a person’s weakness in absorbing information, i.e. weak cognitive functions, including:
– memory,
– the focus,
– Thinking.
What is meant by fat here is:
– Docosahexaenoic acid (DHA).
– fatty acid (EPA),
– Linolenic acid.
Eating meals containing a very low percentage of fat within two years leads to weak cognitive functions. Therefore, it is recommended to eat foods containing unsaturated fats, especially fish such as salmon, tuna, etc.
