Memory and thinking difficulties in older adults can affect their mood and wellbeing. Diet is one of the factors which seems to influence memory and thinking. 

Piril Hepsomali, an Associate Professor in Psychology at the University of Reading, is leading a study on whether prebiotic fibres in our diet can impact our brain’s processing.

Piril gives her insight into the relationship between our diet and memory, sharing how Join Dementia Research has made the study possible.

What is the study looking into?

“The BiomeBakery study builds on our previous research, which showed that prebiotic fibres can improve mental health and reduce inflammation in people with pre-diabetes and metabolic syndrome. 

“In this study, we investigate whether bread rolls enriched with prebiotic fibre, developed for this study, can improve brain function, mood, and wellbeing in older adults over a 12-week period. We also check blood markers to see how the body responds, including signs of inflammation, bad cholesterol, and long-term blood sugar levels.

“The study is funded by Innovate UK and the Biotechnology and Biological Sciences Research Council (BBSRC) as part of the Diet and Health Innovation: Early-Stage Feasibility Projects competition. It is led by Myota Ltd, Puratos Ltd, Thriva Ltd, and the University of Reading.”

Why is our diet a factor influencing memory and thinking?

“Diet influences our health. Research shows that certain nutrients, such as fibre can impact the brain. The bacteria in our gut break down the food into substances that can impact brain chemicals, the immune system and metabolism. These processes can shape memory, thinking, and other aspects of mental wellbeing.

“We use bread rolls that have prebiotic fibre because they are everyday food items that fit into people’s diets. Many people in the UK eat about 10 grams less fibre than recommended, and this bread could offer a simple way to help close this gap. 

“Eating more fibre supports the gut microbiome, creates lower inflammation, promotes healthy digestion, and is associated with improved heart and metabolic health. By combining these benefits with an everyday food item, we are hoping to find an effective way to support healthy ageing.”

What does the study hope to find?

“We hope to see improvements in thinking, mental, and physical health in older adults after eating the bread rolls enriched with prebiotic fibre for 12 weeks, compared with those eating regular bread rolls. 

“Bakery products are already an everyday food staple for many older adults in the UK, making this a practical way to increase fibre intake. If successful, this approach could be scaled through supermarkets as a realistic public health solution. 

“This is important as age-related cognitive decline and neurodegeneration have nearly doubled in the past decade, affecting around 20% of UK adults. Prevention and improving lifestyle, such as dietary intervention, could help reduce the risk. This could also support brain health, and ease the pressure on healthcare services.”

Who can take part in the study?

“Participants can take part in the BiomeBakery study if they are aged 60 to 80, have normal (or corrected to normal) vision and hearing, have a body mass index (BMI) under 30, and do not have dementia. Participants cannot take part if they have certain diagnosed conditions, food allergies, smoke, take specific medications or supplements, or follow a very high-fibre diet.”

What do participants do when they take part in the study?

“During the study, participants eat one bread roll each day for 12 weeks. The bread rolls are either regular or enriched with prebiotic fibre, but participants do not know which type they are receiving. 

“Fresh bread rolls are delivered to their home every week. The study involves 3 visits over the 12-week period. Before they start, those taking part will receive a phone call from a researcher to answer questions about their health, lifestyle, fibre intake, and any memory or thinking difficulties. Those who are eligible then attend one practice visit and two test visits, each lasting no more than 2 hours. 

“At the visit, participants complete cognitive and mood tests, provide information about their diet and bowel movements, and have their weight, height, and blood pressure measured. At the second test visits, participants arrive after fasting for at least 8 hours. They repeat the cognitive and mood tests, report on diet and bowel movements, have their weight, height, and blood pressure measured, and provide a small finger-prick blood sample. A light breakfast is provided afterwards.”

How has Join Dementia Research helped to support your study?

“Join Dementia Research gave us access to volunteers in Reading and the surrounding areas. This would have been hard and taken a long time, likely making the study longer. The platform helps make the screening process easier. While we also recruit participants outside of Join Dementia Research, it has been the key platform for the BiomeBakery study.”

What would you say to other researchers about using Join Dementia Research?

“I would highly recommend using Join Dementia Research and I often recommend the platform to my colleagues. It is a functional and well managed service that has supported many research studies, making recruitment more efficient.”

“Without it, it would have been difficult to find the right participants for the BiomeBakery. Volunteers recruited from the platform are friendly, communicate well and follow study protocol. It enhances the possibility of ageing research.”

Find out how Join Dementia Research can help recruit to your study today.