Diet, nutrition and the ageing brain: current evidence and new directions

Abstract

Globally populations are ageing. By 2050, it is estimated that there will be two billion people aged 60 years or over, of which 131 million are projected to be affected by dementia, while depression is predicted to be the second leading cause of disability worldwide by 2020. Preventing or delaying the onset of these disorders should therefore be a public health priority. There is some evidence linking certain dietary patterns, particularly the Mediterranean diet, with a reduced risk of dementia and depression. Specific dietary components have also been investigated in relation to brain health, with emerging evidence supporting protective roles for n-3 PUFA, polyphenols, vitamin D and B-vitamins. At this time, the totality of evidence is strongest in support of a role for folate and the metabolically related B-vitamins (vitamin B12, vitamin B6 and riboflavin) in slowing the progression of cognitive decline and possibly reducing the risk of depression in ageing. Future studies incorporating new technologies, such as MRI and magnetoencephalography, offer much promise in identifying effective nutrition interventions that could reduce the risk of cognitive and mental disorders. This review will explore the ageing brain and the emerging evidence linking diet and specific nutrients with cognitive function and depression in ageing, with the potential to develop strategies that could improve quality of life in our ageing population.

Association of dietary ω-3 and ω-6 fatty acids intake with cognitive performance in older adults: National Health and nutrition examination Survey (NHANES) 2011–2014

“…Previous studies have shown that cognitive performance was determined by both genetic and environmental factors [8][9][10][11][12][13][14][15]. For instance, fruits and vegetables [16], vitamin D [13], vitamin B, protein, folate [11,12] and polyphenols [17] have been proved to have protective effects on cognitive function, whereas some studies [14,15] indicated that high level of saturated fat and refined sugar were associated with impaired cognitive performance.…”

A holistic approach to healthy ageing: how can people live longer, healthier lives?

“…Although there are certain factors, including the physical environment and socio-economic influences, that are often beyond an individual's control, there is good evidence to support possible changes to other aspects, including lifestyle (83) , diet (30) and physical activity (100,101) . In terms of cognitive function, there may be a role for targeted nutritional approaches including focusing on omega-3 fatty acids, polyphenols, vitamin D and B-vitamins (30) . Exercise and remaining active, as well as social interaction, have also been shown to link to better cognition and overall mood in older age, as well as to cardiorespiratory fitness (100,101) .…”

“…The totality of scientific evidence at this time most strongly supports roles for folate and the metabolically related B-vitamins (B 12 and B 6 ) in protecting cognitive function in older age (30) . These B-vitamins are required for one-carbon metabolism where they act as co-factors in DNA synthesis and repair, amino acid metabolism, and in the methylation of phospholipids, proteins, neurotransmitters and DNA.…”

“…Emerging scientific evidence in this area implicates deficiencies of certain nutrients in cognitive decline at the same time as demonstrating that a better nutritional status may be important in preserving cognition in older adults (30) . Higher intakes of fish or fruits and vegetables have been linked with better cognitive health (31,32) .…”

Alzheimer’s Disease and Parkinson’s Disease: A Nutritional Toxicology Perspective of the Impact of Oxidative Stress, Mitochondrial Dysfunction, Nutrigenomics and Environmental Chemicals

“…Reference (48) reported that consumption of diet rich in antioxidants (such as fruits, nuts, vegetables and spices), reduced caloric intake by consuming less carbohydrate and low consumption of alcohol may lower age-relative cognitive decline and lessen the risk of developing neurodegenerative disease. Emerging evidence supports the role of B-vitamins (vitamin B12, vitamin B6 and riboflavin), vitamin D, folate, polyphenols, and n-3 polyunsaturated fatty acids (PUFAs)eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in neuroprotection and reducing the risk of cognitive decline (49). In addition to a healthy diet, cooking methods should also be considered.…”