Age-Related Cognitive Decline May Be Moderated by Frequency of Specific Food Products Consumption

Abstract

Our study aimed to evaluate whether the type of food products and the frequency of their consumption are associated with cognitive functioning in younger and older adults. The impact of diets that are high in added sugars and saturated fat on cognitive functioning, especially on memory, was at the center of our interest. Participants in the study were 204 healthy adults (aged 20–55) who performed a multitasking cognitive test and completed dietary and psychological questionnaires. Stepwise regression analysis with age and food consumption patterns as predictors, and the cognitive task performance as a dependent variable, revealed that cognitive task performance worsened with age. However, we found that the frequency of consuming different types of foods (healthy versus unhealthy dietary patterns) moderates the effects of age on cognitive functioning. Red meat and animal fat consumption were negatively correlated with cognitive performance, and this relation was dependent on the age of our participants. Conversely, white meat and fish consumption were positively related to memory. Different indices of dietary patterns (both positive and negative) were stronger predictors of cognitive performance in the older adult group. We interpret our results as evidence that diet may be a protective (or worsening) factor in age-related cognitive decline.

Dietary consumption of beef and red meat: a scoping review and evidence map on cognitive outcomes across the lifespan

“…For example, one study which was excluded at the full-text level assigned beef a factor loading as part of either a processed or Mediterranean dietary pattern (61) . Another study reported intake for red meat as a rotated component matrix (62) . Although this data initially appeared relevant to the evidence base relating beef intake and cognition, the reporting of intake in this manner does not allow the actual amount consumed to be known or derived/calculated, as to allow the translation of findings within and across studies.…”

Ageing and Obesity Shared Patterns: From Molecular Pathogenesis to Epigenetics

“…It also represents a risk factor for numerous diseases and health conditions, many of which are similar to those associated with obesity. These include neurodegenerative disease [ 32 ], cognitive decline [ 33 ], COVID-19 severity [ 34 ], type 2 diabetes [ 35 ], skeletal muscle loss [ 36 ], cancer [ 37 ], cardiovascular disease [ 38 ], pulmonary disease [ 39 ], insulin resistance [ 40 ], atherosclerosis [ 41 ], mitochondrial dysfunction [ 42 ], dyslipidemia [ 43 ], liver disease [ 44 ], fertility alteration [ 45 , 46 ] immunity alteration [ 47 ], and declined regeneration [ 48 ].…”

Diet Impact on Obesity beyond Calories and Trefoil Factor Family 2 (TFF2) as an Illustration: Metabolic Implications and Potential Applications

“…Indeed, food and beverages with properties ranging from antioxidant [ 146 ] and anti-inflammatory to anticancer and metabolic benefits will reduce the risks associated with ageing. For instance, diet choice toward white meat and fish can reduce the risk of age-related cognitive decline [ 147 ], and dietary antioxidants contribute to healthy ageing [ 148 ]. Such impacts of diet management in ageing [ 146 ] will lead to further development of geriatrics and elderly care beyond pharmacology.…”