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A team of researchers from the University of Reading and the University of Winchester in the UK, along with Tufts University in the USA, found that eating 50 grams of walnuts at breakfast speeds up reaction time and improves memory. The effect lasted throughout the day.
“Diet is one of the most important lifestyle factors for cognitive function,” said Professor Claire Williams, the lead author of the study.
Walnuts stand out among foods that support cognitive health. Several earlier epidemiological studies have linked regular walnut consumption with better cognitive performance, Professor Williams said.
“The benefits of walnuts for cognition may come from their specific nutrient profile: they are rich in omega-3 fatty acids, proteins and peptides, and flavonoids, a class of polyphenols,” their report said.
What Did the Researchers Discover?
The primary goal of the new study was to determine the cognitive and emotional effects of eating walnut-based breakfasts throughout the day.
The team recruited 32 healthy young adults aged 18 to 30 who ate breakfasts containing 50 grams of walnuts. During the study, participants completed various cognitive tests and researchers monitored their brain activity for six hours after each breakfast.
Brain recordings showed changes in neural patterns, according to Sci.news. Those changes led the researchers to conclude that walnuts help the brain work more efficiently on complex mental tasks. Meanwhile, blood tests from the volunteers showed favorable changes in glucose and fatty acid levels—both of which affect brain function.
“A handful of walnuts at breakfast can give young people an edge when they need to perform at their best. It’s striking that such a simple addition to the diet can influence cognitive abilities,” said Professor Williams.
The volunteers reported benefits from the walnut breakfasts throughout the day. The scientists say further research is needed to understand how a walnut-rich diet can sustain improvements in cognitive function after meals and over the long term.
The results of the study were published in the journal Food & Function.
