【Research Paper】Concern between Taiwanese vegetarians and reducing the prevalence of dementia Author Group: Cai Ruixiu (Doctor of Physical and Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Physical Phy Institute of Epidemiology and Prevention Medicine, Public Health Institute), Zhang Jiazhen (currently appointed consultant of medical legal persons), Lin Junlong (executive president of Cijian Medical Finance Group)
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Read more than 999} {9 Diet patterns are an important risk factor that affects the development and progression of dementia. We conducted this study using generation databases to understand whether middle-aged vegetarians in Taiwan may affect the incidence of dementia in later years.
We traced 5,710 participants with an average age of less than 60 in the "Civil Vegetarian Research Database (TCVS). We started recruiting in 2005 until the end of 2014, and the database code changed from ICD-9-CM to ICD-10-CM. The incidence of dementia is achieved through linking with the National Health Insurance Research Database.
We use Cox proportional risk reproduction to estimate the dementia risk ratio between vegetarians and non-vegetarians. As a result, there were 121 dementia cases (37 vegetarians and 84 non-vegetarians), and adjusted for gender, age, smoking, drinking, education level, marriage, regular sports and synthesis, which were compared with non-vegetarians (risk ratio = 0.671, trust area: 0.4520.996, p
Burdock Red Wolfberry SoupBurdock contains a variety of polyphenol compounds, which helps to resist oxidation. It is cooked with natural sweet ingredients such as corn, wolfberry and red. After cooking, it can taste the sweetness of the food itself and can also supplement the dietary fiber. Burdock also contains rich vitamin B group, which helps to regulate the cells and enzymes in the brain, improves the atrophy of the brain, and improves the awareness, and can reduce the risk of dementia.
Ingredients: cattle 26 grams of dock, 168 grams of corn, 9 grams of red, 4 grams of wolfberry, 700 ml of water
Taste: 2 grams of salt
1. Wash the burdock and shaved into shreds; wash the corn and cut into sections.
2. Put all the ingredients into the soup, pour 700 ml of water, cook over high heat until boiling, turn low heat and cook for 20 minutes.
3. Add salt to taste, put it in a soup bowl, and you can eat it.
The mushrooms contain many factors that help antioxidant, namely methyl thiodinium, selenium, vitamin D2 and cathione. The human body produces free radicals during normal healing, which will cause the oxidative pressure in the human body to increase, and the antioxidant factors in the mushrooms can reduce free radicals.
In addition to antioxidant factors, polysaccharides and polyphenol compounds of mushrooms also play an important role in prolonging aging. This dish is made with truffle mushroom sauce and fresh cherry mushrooms, which fills the staple food with mushrooms to achieve the purpose of obtaining antioxidant factors.
Ingredients: 50 grams of raw rice, 38 grams of turkey mushrooms, 7 grams of cheese, 150 ml of hot water, 3}
Taste: 5 grams of olive oil, 5 grams of truffle mushroom sauce, 1.5 grams of salt, Method:
1. Pour the olive oil into the flat-bottomed pot, add the freshly prepared mushrooms, and stir-fry over medium heat until there is a slight burnt aroma.
2. Add 50 grams of raw rice and stir-fry until the rice grains are fully heated, stir-fry 6∼ 10 minutes.
3. After stir-frying, add 150 ml of hot water (or vegetarian soup) in three times. After adding the soup, stir-fry on medium heat until the soup is completely dry (the rice grains will be completely cooked during the cooking process), and determine the softness and hardness of the rice according to personal preference.
4 Add cheese, truffle mushroom sauce, and salt and mix well, and then start and eat.
Cocoa in dark chocolate contains the highest content of polyphenols and ketones. Choosing dark chocolate with low sugar and high cocoa content helps to prevent oxidation. Select 85% dark chocolate, which will not consume too much sugar while being effective and antioxidant. Add a variety of fruits rich in vitamin E. The food is not too much burden when you eat it.
Ingredients: 5 grams of walnuts, 8 grams of hawaiian nuts, 5 grams of cashew nuts, 5 grams of cold dried strawberries, 25 grams of 85% dark chocolate
Method:
1. Heat the dark chocolate to 60℃ in water, then lower the temperature to 27℃, then heat it to 31℃ in water, and complete the temperature of the dark chocolate.
2. Break all the fruits into the oven and bake at 150°C for 5 minutes.
3. Finally, mix the fruit into the chocolate (can be changed by model), then dry with strawberries, move it into the refrigerator and refrigerate until solidified, take it out and you can eat it.
