Preparing a home-cooked meal at least once a week may reduce older adults’ risk of developing dementia by around 30%, according to research published online in the Journal of Epidemiology & Community Health. The findings point to a potentially simple, everyday activity that could support cognitive health in later life, even when done infrequently.
The effect appears to be particularly strong among those with limited cooking experience. Older adults who identified as novice cooks saw their dementia risk drop by as much as 70% when they prepared meals from scratch at least once a week. This suggests that the mental effort involved in learning and practising basic cooking tasks may offer meaningful cognitive benefits.
The researchers, based in Japan, highlight a broader societal shift away from home cooking towards reliance on restaurants, takeaway foods, and ready-made meals. While these options are convenient, they may reduce opportunities for both physical movement and mental engagement. Cooking, by contrast, involves planning, coordination, and problem-solving, all of which may help maintain cognitive function as people age.
To investigate this relationship, the study analysed data from 10,978 adults aged 65 and older who were part of the Japan Gerontological Evaluation Study. Participants were followed for six years, up to 2022. The sample included a wide range of individuals: about one in five were aged 80 or above, half were women, and many had lower levels of education and income. More than half were retired, reflecting a typical older population.
Participants reported how often they cooked meals at home, ranging from never to more than five times a week, and assessed their cooking ability across seven skills, from basic food preparation to more complex dishes. Around half said they cooked frequently, while over a quarter rarely or never cooked. During the study period, 1,195 participants developed dementia. Those who cooked at least once a week had a 23% lower risk if they were men and a 27% lower risk if they were women, compared with those who cooked less often. Among those with limited cooking skills, the risk reduction reached 67%, even after accounting for factors such as lifestyle, income, education, and other cognitively stimulating activities.
The researchers caution that the study is observational, meaning it cannot prove that cooking directly prevents dementia. Some milder cases may not have been captured, and the measure of cooking ability may not fully distinguish between lack of skill and lack of interest. Cultural differences in food and cooking practices may also affect how broadly the findings apply. Nevertheless, the authors suggest that creating opportunities and supportive environments for older adults to cook could be a practical way to promote cognitive health and potentially reduce dementia risk.
More information: Yukako Tani et al, Home cooking, cooking skills and dementia requiring long-term care: a population-based cohort study in Japan, Journal of Epidemiology & Community Health. DOI: 10.1136/jech-2025-225139
Journal information: Journal of Epidemiology & Community Health Provided by BMJ Group
