April 1, 2026, 4:21 pm | Read time: 5 minutes
Many people fear developing dementia as they age. That’s why researchers are intensively searching for ways to protect against it. A new study suggests that a simple daily habit could significantly reduce the risk of dementia. FITBOOK reveals the details. Also: the assessment of the president of the German Brain Foundation.
Due to the aging population, the number of new dementia cases in Germany is rising.1 Currently, around 400,000 Germans are diagnosed with dementia each year. Japanese researchers have now discovered that a simple daily routine can help prevent the neurological disease. In a study with about 11,000 participants, it was found that regular cooking might significantly lower the risk of dementia in old age.2
How the Study Was Conducted
Japanese researchers at the Health Institute in Tokyo analyzed the health data of 10,978 adults. All participants were at least 65 years old and were already part of a larger study called the “Japan Gerontological Evaluation Study.” The sample for the present study included only participants who did not receive assistance with walking, bathing, and using the toilet in their daily lives.
At the start of the study, the recruited participants filled out questionnaires about their cooking habits. These included questions about the frequency of cooking at home and their cooking skills. They also answered detailed questions, such as whether they peel fruits and vegetables, grill fish, boil eggs, or prepare certain standard dishes like stir-fries or stews. The frequency of self-cooking was determined for both men and women and was correlated with demographic, socioeconomic, and health factors. The health status of the participants was then observed over a period of six years, with a focus on cooking as a factor influencing dementia risk.
Why Did Researchers Focus on Cooking?
But why did the researchers specifically study cooking among older adults? The lead author, Dr. Yukako Tani, provided the following answer to the health portal “Medical News Today”: “We focused on home cooking because the 2020 Lancet Commission report found that around 40 percent of dementia cases could be prevented by changing lifestyle factors such as diet and physical activity.”3
It is already proven that cooking at home leads to healthier eating habits, as more fruits and vegetables and fewer highly processed foods are consumed. What we often underestimate is the complexity of cooking and everything that comes with it. For example, we move more because we have to shop for ingredients and prepare them. According to Dr. Tani, meal preparation is an important source of physical activity for older adults after retirement.
How Cooking Affects Dementia Risk
But what is the connection between cooking and dementia risk? The data analysis showed that frequently preparing home-cooked meals was associated with a 23 percent lower dementia risk for male participants and a 27 percent lower risk for female participants. The positive impact was particularly strong among people with limited cooking skills. Study participants with minimal cooking knowledge who cooked at home at least once a week had a 67 percent lower dementia risk than the comparison group that rarely cooked.
“This result is particularly interesting because it suggests that cooking itself can offer cognitive stimulation and learning opportunities that positively affect brain health,” explained Dr. Yukako Tani to “Medical News Today.” For cooking beginners and less experienced cooks, meal preparation is a cognitively novel and stimulating activity. Therefore, the brain may be more stimulated than in experienced cooks, the researcher explains.
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Limitations of the Study and Expert Assessment
Our expert, Prof. Dr. Frank Erbguth, university professor of neurology at the Paracelsus Medical Private University in Nuremberg and president of the German Brain Foundation, also confirms the cognitive challenge of cooking: “Basically, the result can be explained by the fact that cooking itself requires several skills, such as planning, remembering, focusing, multitasking, and problem-solving when something doesn’t go as planned.” However, he cautions that this does not reduce the causes of dementia but rather the “cognitive reserve”–essentially a buffer–that allows one to remain cognitively capable without impairment for longer.
There is also a major limitation: “The study is not sufficient evidence for the thesis that cooking protects against dementia,” says Prof. Dr. Erbguth. He points out that a typical scientific problem of cohort studies is present here: “A characteristic–in this case, self-cooking–is highlighted and its connection to another variable, in this case, dementia, is measured. However, people who cook themselves are different groups with different characteristics than those who never or rarely cook.” Those who cook themselves may eat healthier, be naturally more curious, mentally and physically active, and engaged in other areas. They may also be more social than people who don’t like to cook. All these are individual factors that can be associated with a lower dementia risk. Therefore, one cannot simply conclude: “Those who cook a lot themselves prevent dementia.” An intervention study would be needed, as the neurologist explains.
Expert Advice
Prof. Dr. Frank Erbguth does not doubt the positive impact of cooking on cognitive stimulation. However, this habit alone is not enough to reduce the risk of dementia and strengthen cognitive reserve. According to him, it depends on the combination of various lifestyle factors implemented in daily life. He recommends the following effective active strategies:
- Exercise
- Healthy diet
- Mental activity (anything from reading and discussing to Sudoku is possible)
- Social engagement, maintaining contacts
- Good, sufficient sleep
- Avoidance of risk factors such as smoking, obesity, etc.