Dietary carbohydrate, glucose regulation, and cognitive performance in elderly persons.
Chronic intake patterns during the adult years and the acute ingestion of meals or foods influence cognitive performance in seniors. Many chronic diseases, including type 2 diabetes mellitus, cardiovascular disease, and hypertension, which are risk factors for cognitive impairment and/or dementia, share the same dietary risk factors as those for cognitive impairment. Conversely, acute macronutrient and/or food consumption improves performance on cognitive tasks. While consumption of all macronutrients enhances cognitive performance, the benefits of carbohydrate intake appear more sustained in comparison to fat and protein.
Greenwood
Carol E
CE
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada M5S 3E2.
D000368:Aged; D000375:Aging; D001786:Blood Glucose / Q000378:metabolism*; D003071:Cognition; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D004041:Dietary Fats / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D005947:Glucose / Q000008:administration & dosage; D006706:Homeostasis; D006801:Humans; D007328:Insulin / Q000097:blood
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D007328:Insulin; D005947:Glucose