A study links sodium bicarbonate to a reduced risk of developing dementia in people with mild cognitive impairment

A new study indicates that sodium bicarbonate, known as “baking soda,” may be linked to a significant reduction in the risk of dementia in people who already suffer from mild problems with memory and cognitive abilities, according to the Daily Mail.

American researchers found that people who took sodium bicarbonate tablets were 51 percent less likely to develop mild cognitive impairment into more severe cases of dementia, such as Alzheimer's disease.

Researchers believe that one possible explanation may be related to the substance's ability to reduce the buildup of harmful acids in the body, a process that can affect brain cells and contribute to memory loss.

Sodium bicarbonate, also known as “baking soda,” is already used as a medication within the British National Health Service (NHS) to treat problems associated with increased acidity in some patients suffering from advanced stages of kidney disease.

Study of 122 thousand people

The results came after preliminary observations indicated that some patients taking sodium bicarbonate to treat kidney disease achieved better results in memory tests.

This prompted researchers to review the health records of millions of people, in an attempt to find out whether taking the drug is associated with lower rates of dementia diagnosis.

The study focused on about 122,000 people over the age of 50 who had already been diagnosed with mild cognitive impairment, which are problems with memory and mental abilities that can be an early indicator of dementia.

The researchers found that people who took sodium bicarbonate tablets were 51 percent less likely to develop their condition into more serious diseases, including Alzheimer's. But the results do not mean that taking baking soda can prevent or treat dementia.

“An exciting area of research”

Dr. Richard Oakley, of the Alzheimer's Society, said that reusing existing drugs to treat other diseases represents an "exciting area of research."

But he stressed the need to deal with the results of the study with caution, explaining that it “does not show that taking sodium bicarbonate can prevent or treat dementia.”

Oakley advised people not to take baking soda for this purpose, noting the need for “robust clinical trials” to accurately understand the substance’s effect.

These results come at a time when there is increasing research investigating the possibility of using existing treatments and medications to reduce the risk of dementia.

Among this research are trials examining whether the British NHS shingles vaccine can provide protection against dementia. A previous study conducted by Stanford University indicated that the vaccine may be linked to a reduction in the risk of contracting the disease by up to 20 percent.

However, the results regarding sodium bicarbonate remain preliminary, and do not provide evidence that the substance represents a treatment for dementia or a proven means of preventing it. Researchers and experts stress that more rigorous clinical trials are needed before any medical recommendations can be reached.

Vegan diets (completely devoid of animal products) may increase the risk of deficiencies in certain nutrients, especially vitamin B12, iodine, iron, calcium, zinc, and long-chain omega-3 fatty acids.

A registered dietitian can help you prepare a nutritional plan that suits your particular preferences and circumstances. It is best to consult a health care professional - such as a licensed dietitian or primary care physician - for guidance on preparing a nutritional plan that suits individual nutritional needs and preferences, according to the “Healthline” health website.

Below we review some types of plant foods that contain a high percentage of protein per serving:

Tofu, tempeh and green soybeans

Tofu, tempeh (a traditional Indonesian food made by fermenting hard-pressed soybeans) and green soybeans contain iron and calcium, and provide 12 to 20 grams of protein in a 100-gram (3.5 ounce) serving.

These three varieties are derived from soybeans, which are a source of complete protein. It provides the body with all essential amino acids.

Lentils

Lentils are an excellent source of protein and fiber, as one cup of them (after cooking, weighing 198 grams) contains 18 grams of protein, and provides more than half of the recommended daily amount of fiber.

Moreover, the fiber found in lentils may contribute to enhancing intestinal health, and eating them may reduce the possibility of:

Heart disease, diabetes, and obesity. In addition, lentils are rich in important nutrients such as manganese, iron, and antioxidants, as well as other health-promoting plant compounds.

Beans

Red, black and most other types of beans are important staple foods in various cultures and contain high amounts of protein per serving. This also applies to chickpeas. Most types of beans contain about 15 grams of protein.

Nutritional yeast

It is an inactive strain of Saccharomyces cerevisiae yeast, and is sold commercially in the form of a yellow powder or flakes. Half an ounce (16 grams) of this complete source of plant-based protein provides 8 grams of protein and 3 grams of fiber.

Spirulina

These blue-green algae are undoubtedly a nutritional treasure. A 2 tablespoons (14 grams) serving of spirulina provides 8 grams of complete protein, as well as being a good source of copper and iron.

Spirulina also contains abundant amounts of magnesium, riboflavin, manganese, and potassium, in addition to trace amounts of most other nutrients your body needs, including essential fatty acids.

According to some research conducted in test tubes and on animals, phycocyanin - a natural pigment found in spirulina - may have powerful antioxidant, anti-inflammatory and anti-cancer properties. However, more research is still needed.

Soy milk

Soy milk is made from soybeans and is usually fortified with vitamins and minerals. Not only does it contain 6 grams of protein per cup (244 grams), but it is also a source of calcium, vitamin D, and vitamin B12.

However, it should be noted that soy milk and soybeans do not naturally contain vitamin B12, so it is recommended to choose types fortified with this vitamin.

In addition, some types may contain added sugar, so it is best to choose unsweetened types whenever possible.

Oats and oat flakes

Eating oats is an easy and delicious way to add protein to any diet. Half a cup (40 grams) of dry oats provides approximately 5 grams of protein and 4 grams of fiber. Oats also contain magnesium, zinc, phosphorus and folate.

Although oats are not a complete source of protein, they contain higher quality protein compared to other commonly consumed grains, such as rice and wheat.

Wild rice

Unlike white rice, the outer covering (bran) is not removed from wild rice. This is excellent from a nutritional standpoint, as bran contains fiber and many vitamins and minerals.

One cup of cooked wild rice (164 grams) provides approximately 7 grams of protein, and is also a source of: fiber, manganese, magnesium, copper, phosphorus, and B vitamins.

Chia seeds

Chia seeds are extracted from the Salvia hispanica plant, which originally grows in Mexico and Guatemala. These seeds contain approximately 5 grams of protein and 10 grams of fiber per ounce (28 grams).

These tiny seeds also contain high levels of iron, calcium, selenium and magnesium, as well as omega-3 fatty acids, antioxidants and other beneficial plant compounds.

Nuts, nut butters and other seeds

Nuts, seeds and products derived from them are excellent sources of protein for their calorie content.

The amount of protein varies depending on the type. For example, one ounce (28 grams) of almonds contains 6 grams of protein.

Nuts and seeds are also rich sources of fiber and healthy fats, in addition to other nutrients such as: iron, calcium, magnesium, selenium, phosphorus, vitamin E, and some B vitamins. They also contain antioxidants, along with other beneficial plant compounds.

Some types of vegetables

Although all fruits and vegetables contain protein, most are low in protein, ranging from 0 to 2 grams per serving. The highest protein vegetables include: broccoli (4 grams per cup cooked), artichoke hearts (5 grams per cup cooked), asparagus (5 grams per cup cooked), spinach (5 grams per cup cooked), and sweet corn (5 grams per cup cooked).

Between the desire to save the child quickly and the fear of worsening the disease, some parents resort to antibiotics at the first rise in temperature, or the appearance of cough and runny nose.

But the medicine, which may be life-saving in some cases, can harm the child's health if used incorrectly.

When does a child need antibiotics?

When you have a bacterial infection

According to the US Centers for Disease Control and Prevention, antibiotics are used to treat bacterial infections, such as sore throat caused by certain bacteria, whooping cough, and some urinary tract infections.

A specialist doctor should determine whether the child’s symptoms indicate a bacterial infection that requires treatment. Because the similarity of symptoms between viral and bacterial infections may make diagnosis not possible based on symptoms alone in some cases.

Colds and viruses do not need an antibiotic

Colds and viruses do not require antibiotics, even if they are accompanied by a high temperature. Where antibiotics cannot eliminate viruses.

The American Academy of Pediatrics indicates that the symptoms of colds and viruses improve on their own, without the need for antibiotics.

It also explains that changing nasal secretions or phlegm from transparent to yellow or green does not automatically mean the presence of a bacterial infection. It can even appear naturally during viral infections.

Sore throat... diagnosis first, then treatment

According to the American Academy of Pediatrics, not every sore throat requires an antibiotic. Most cases of sore throat in children are viral; Especially when accompanied by a cough or runny nose.

If the doctor suspects a sore throat caused by certain bacteria, the child may need a test to confirm the infection before prescribing an antibiotic.

What about ear infections?

Parents may see an ear infection as a serious matter that requires an effective antibiotic, but this medication is not always necessary in this case.

The British Health Service notes that antibiotics are no longer routinely used to treat ear infections in children. Some cases improve within days without the use of antibiotics.

Why might an antibiotic be harmful if given unnecessarily?

Because using antibiotics unnecessarily may cause side effects.

According to the American Academy of Pediatrics, the most prominent of these side effects are: diarrhea, vomiting, abdominal pain, and skin rash, and allergic reactions that may be severe may also occur.

The US Centers for Disease Control and Prevention indicates that side effects associated with antibiotics are among the most common reasons children visit emergency departments related to medications.

In addition, incorrect use of antibiotics may make bacteria more resistant to treatment.

When antibiotics are used unnecessarily or too frequently, some bacteria can develop resistance to the drugs, making future bacterial infections more difficult to treat.