The impact of nutrition on cognition in the elderly.
The possibility that nutritional manipulation may protect against cognitive decline and dementia is an inviting prospect. However data supporting a beneficial effect of a particular dietary pattern is limited. Although studies have demonstrated a health benefit to dietary plans that are high in fiber, whole grains, natural sugar and fish while maintaining lower intake in meat dairy and poultry, the ability to identify the most salient factors of these diets have been unsuccessful. Several aspects of diet have been studied in detail and provided support for potential mechanisms for improving cognition. Clinical trials have explored these mechanisms through supplementation studies with minimal benefits being observed. Continuing work to hone the mechanisms and refine our knowledge of dietary benefits is described.
Van Dyk
Kathleen
K
Department of Psychiatry, Mount Sinai School of Medicine, One Gustave L. Levy Place, New York, NY 10029, USA.
Sano
Mary
M
D000368:Aged / Q000502:physiology* / Q000523:psychology*; D000428:Alcohol Drinking / Q000523:psychology; D003071:Cognition / Q000502:physiology*; D004032:Diet; D004041:Dietary Fats; D004044:Dietary Proteins; D005638:Fruit; D006801:Humans; D009747:Nutritional Physiological Phenomena; D014675:Vegetables; D014815:Vitamins / Q000627:therapeutic use
D004041:Dietary Fats; D004044:Dietary Proteins; D014815:Vitamins