Project Grant


Dr Liana Machado
University of Otago

Health and Bread Intervention Trial (HABIT): Cognitive Benefits

Does altering the composition of bread improve brain health and reduce the risk of stroke? 

Given the prevalence of stroke in New Zealand, stroke prevention is of the utmost importance. Relatively simple dietary changes have the potential to reduce stroke risk while simultaneously improving cognitive functioning, and thus quality of life in people otherwise at higher risk of stroke. Dr Machado’s study will assess the potential cognitive benefits of altering the composition of bread (low salt, beetroot, or hazelnut) consumed by people with at least one marker of metabolic syndrome (for example, having high blood pressure). The findings have the potential to reveal a simple means to improve cognitive health while simultaneously reducing risk of stroke.