Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people

Abstract

In general, the subjects of our study showed an adequate mental capacity, but those who made no errors in the SPMSQ test had more satisfactory diets. This shows the importance of the diet in the maintenance of cognitive function.

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“…More frequent consumption of plain rolls was associated with significantly lower ratings of their individual sensory attributes and overall acceptability. Findings from previous research partially confirmed our results, showing that repeated consumption of a food generated a decrease in intake and/or in liking of that food (33). However, the study conducted by Touyarou et al (28) confirmed that repeated consumption of a large quantity of bread did not discourage eating bread.…”

“…Both dietary and total riboflavin intakes in subjects diagnosed with MCI and Alzheimer's disease were associated with a number of cognitive measures (101,102). Better cognitive functioning in institutionalized elderly individuals in Madrid, Spain, and lower odds of cognitive decline were associated with adequate intakes of vitamins B 6 , B 12 , and riboflavin (33,45). In contrast, lifelong riboflavin intake in a Scottish cohort was not related to cognitive functioning at age 70 (103).…”

“…For example, in a study of institutionalized elderly individuals in Madrid, Spain, greater intakes of CHOs and cereals (as well as eggs and polyunsaturated fatty acids) were associated with fewer errors on cognitive tests (33). On the other hand, for cognitively normal elderly individuals (mean age ~80 years; N > 900) the combination of high CHO and low fat and protein intakes was associated with nearly twice the risk for developing MCI (20).…”

“…Similarly, adequate vitamin E and cereal intakes, as part of an overall health-promoting diet, were two of the factors associated with better cognitive functioning in Spanish institutionalized elderly subjects (33). A review of 51 studies revealed that cognitive impairment, along with other agerelated morbidities, was associated with low serum levels and intakes of vitamin E (tocopherols) and its isomers (tocotrienols) (133).…”

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Impact of Minerals, Phytochemicals, Specific Grain-Based Foods, and Dietary Patterns on Mild Cognitive Impairment, Alzheimer's Disease, and Parkinson's Disease

“…Institutionalized elderly Spanish subjects (N = 178) with higher cereal and dietary fiber intakes had fewer errors on memory tests and showed improved cognition (76). The results of a statewide survey of elderly adults in Alabama (n = 1,056) showed bread/cereal intake was inversely associated with cognitive impairment, whereas dessert intake was positively associated with cognitive impairment (77).…”