According to a study published in the August, 2006 issue of the Archives of Neurology, a diet high in saturated and trans fats, when combined with a high intake of dietary copper, may be associated with an accelerated decline in thinking, learning, and memory.
The study involved 3,718 participants, ages 65 and older in the Chicago area. High copper intake from food and supplements was linked to a significantly faster rate of cognitive decline, but only for those who also consumed a diet high in saturated and trans fats.
For 604 individuals (16.2%) who consumed the most fats and whose total copper intake was in the top 20% (≥ 1.6 mg/d), the difference in rates was an increase equivalent to an age gain of 19 years. The recommended dietary allowance of copper for adults is 0.9 mg/d.
What are common sources of dietary copper and saturated-fats/trans-fats?
Organ meats, such as liver, and shellfish are foods with the highest copper levels, followed by nuts, seeds, legumes, whole grains, potatoes, chocolate, and some fruits. Drinking water delivered through copper pipes may also add trace amounts of the metal.
Trans-fats, partially hydrogenated fats, are found in vegetable shortening, some margarines, baked goods, and other processed foods.
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