Working Memory, Prediabetes and Cinnamon Use

Working Memory, Prediabetes and Cinnamon Use (podcast, 21:11)

Cinnamon use in the diet of pre-diabetic Asian men and women (Taipei, Taiwan) 60 years or older was associated with better working memory independent of glucose control, even though cinnamon use has been shown to reduce insulin resistance. Cinnamon use in the diet up to 1 gram daily has been shown to be safe.  Cinnamon use in the diet in those at risk for insulin resistance, diabetes and cognitive decline can be encouraged by addition to the diet, not in supplements.

This was an urban population from Tapei City, Taiwan that ate daily wheat noodles and rice, along with green vegetables almost daily, soybean products frequently, and fish approximately two times per week.

Dr. Wahlqvist closes the interview with a statement that world society needs to be eating a bio-diverse, plant-based diet, not only for health reasons but also to preserve the biodiversity and ecology of the planet before it’s destroyed. 

Profesor Mark L. Wahlqvist   Fuli Institute of Food Science and Nutrition, Room D437, Agriculture Biological and Environmental Building, Zijingang Campus, Zhejiang University, 833 Yuhantang, West Lake District, Hangzhou City, Zhejiang Province, China 310058  —-  Institute of Population Health Sciences, NHRI, Zhunan, Miaoli, Taiwan 35053, ROC, +86 571 8898 2463. Tel./fax:

“Cinnamon users with prediabetes have a better fasting working memory:a cross-sectional function study.” Nutr Res. 2016 Apr;36(4):305-10. 51268 (4/2016)

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