A Suboptimal Diet Is Associated with Poorer Cognition: The NUDAD Project

Abstract

Nutrition is one of the modifiable risk factors for cognitive decline and Alzheimer’s disease (AD) dementia, and is therefore highly relevant in the context of prevention. However, knowledge of dietary quality in clinical populations on the spectrum of AD dementia is lacking, therefore we studied the association between dietary quality and cognitive impairment in Alzheimer’s disease (AD) dementia, mild cognitive impairment (MCI) and controls. We included 357 participants from the NUDAD project (134 AD dementia, 90 MCI, 133 controls). We assessed adherence to dietary guidelines (components: vegetables, fruit, fibers, fish, saturated fat, trans-fat, salt, and alcohol), and cognitive performance (domains: memory, language, visuospatial functioning, attention, and executive functioning). In the total population, linear regression analyses showed a lower vegetable intake is associated with poorer global cognition, visuospatial functioning, attention and executive functioning. In AD dementia, lower total adherence to dietary guidelines and higher alcohol intake were associated with poorer memory, a lower vegetable intake with poorer global cognition and executive functioning, and a higher trans-fat intake with poorer executive functioning. In conclusion, a suboptimal diet is associated with more severely impaired cognition—this association is mostly attributable to a lower vegetable intake and is most pronounced in AD dementia.

Crosstalk between Gut and Brain in Alzheimer’s Disease: The Role of Gut Microbiota Modulation Strategies

“…Studies have reported that nutritional interventions might be helpful to mitigate or delay the risk of cognitive impairment, AD and other non-psychiatric comorbidities. Fieldhouse et al [ 104 ] stated that a suboptimal diet is related to severely impaired cognition, attributed to low vegetable consumption and is pronounced in AD and dementia. Intake of a diet rich in probiotics, plant-based foods, polyphenols, vitamins, antioxidants, and ω-3 polyunsaturated fatty acids can delay AD [ 105 ], as diet can shape host-associated GM composition [ 106 ].…”

Self-Reported Diet Quality Differentiates Nutrient Intake, Blood Nutrient Status, Mood, and Cognition: Implications for Identifying Nutritional Neurocognitive Risk Factors in Middle Age

“…The majority of investigations related to diet quality have been limited to younger (<40 years) and older adults (>65 years), or clinical groups [ 19 , 20 , 21 , 22 , 23 ]. The study of younger adults may be hindered by psychological functioning already at an optimal level and therefore less amendable to change.…”

Prevalence of risk factors for dementia in middle- and older- aged people registered in Primary Health Care

“…It is plausible that the low intake of vegetables causes a lack of micronutrients, such as vitamins, minerals and fiber, ultimately causing a negative effect on cognition. 46 Vegetables are a diverse food group, rich in B vitamins and antioxidants (vitamins A, C and E), and they therefore offer protection against cognitive decline, 1 , 47 just as the consumption of grains, vegetables and fruits can have a positive impact on cognitive decline. On the other hand, the consumption of alcohol, sweets and soft drinks can have a negative influence.…”