A Japanese study reveals that cooking at least once a week could reduce the risk of dementia in seniors by approximately 25%. Following more than 11,000 people for six years, researchers found that cooking, especially for beginners, is associated with a lower risk of Alzheimer's.
The authors suggest several possible explanations: cooking engages both the body (shopping, movement, gestures) and the mind (planning, organization), two aspects already known to protect cognitive function. Other specialists also highlight the likely effect of a healthier, less ultra-processed diet, as well as the role of omega-3 fatty acids, which are present in the Japanese diet.
In the absence of a cure, prevention remains key. Experts remind us that many modifiable factors, such as a sedentary lifestyle, social isolation, high blood pressure, and smoking, influence the risk of dementia. Cooking could therefore be added to the list of simple actions that help preserve brain health.
 Sophie de Duiéry
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30/03/2026 | 
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