We always knew there was science behind sharing a great bottle of wine and a cheeky cheese platter!

A study into the effects of food and drink on the brain by Iowa State University researchers has found the combination of wine and cheese may lessen cognitive decline.

The study was a decade-long, large-scale analysis connecting specific foods to later-in-life cognitive acuity, conducted by a research team led by assistant professor in Food Science and Human Nutrition Auriel Willette, and Neuroscience Ph.D. candidate Brandon Klinedinst.

Willette, Klinedinst, and their team analyzed data collected from 1,787 adults aged between 46 and 77 years of age, accessing data from the UK Biobank, a large-scale database with in-depth genetic and health information from around 500,000 UK participants.

Participants in the study – which began in 2006 – responded to a Fluid Intelligence Test (FIT) that measures quick thinking and adjustments, but also answered questions about their food and alcohol consumption behaviors at baseline, and during two follow-up assessments.

“I was pleasantly surprised that our results suggest that responsibly eating cheese and drinking red wine daily are not just good for helping us cope with our current COVID-19 pandemic, but perhaps also dealing with an increasingly complex world that never seems to slow down,” Willette told Iowa State’s Research News site.

According to the news report, the study found:

• Cheese was the most protective food against age-related cognitive problems
• The daily red wine consumption was related to cognitive function improvements
• Lamb, but not other red meats, improved long-term brain function
• Salt consumption is problematic, but only those already at risk for Alzheimer’ may need to watch salt intake to avoid cognitive issues

“Depending on the genetic factors you carry, some individuals seem to be more protected from the effects of Alzheimer’s, while others seem to be at greater risk,” said Klinedinst of the results.