The role of diet in preventing and reducing cognitive decline

Angeloni, Cristina; Businaro, Rita; Vauzour, David

doi:10.1097/yco.0000000000000605

Cited by 40 publications

(40 citation statements)

References 77 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mainly observational, but also some clinical trials have shown that various single nutrients (B vitamins, vitamin D, polyphenols, n-3 fatty acids), food groups (fish/seafood and vegetables), and dietary patterns (MED: Mediterranean, DASH: Dietary Approaches to Stop Hypertension, MIND: combination of MED and DASH) may protect against the development of age-related cognitive decline and pathological neurodegeneration via various mechanisms 5 – 7 . These mechanisms include, but not limited to (i) a reduction in neuroinflammation, (ii) an increase in endogenous antioxidant defence, and (iii) a modulation of the gut microbiota structure and function 5 – 7 . However, the findings to date are not very conclusive and they are heterogenous in terms of cognitive tests administered.…”

Section: Introductionmentioning

confidence: 99%

Diet and general cognitive ability in the UK Biobank dataset

Hepsomali

Groeger

2021

Sci Rep

View full text Add to dashboard Cite

Accumulating evidence suggests that dietary interventions might have potential to be used as a strategy to protect against age-related cognitive decline and neurodegeneration, as there are associations between some nutrients, food groups, dietary patterns, and some domains of cognition. In this study, we aimed to conduct the largest investigation of diet and cognition to date, through systematically examining the UK Biobank (UKB) data to find out whether dietary quality and food groups play a role on general cognitive ability. This cross-sectional population-based study involved 48,749 participants. UKB data on food frequency questionnaire and cognitive function were used. Also, healthy diet, partial fibre intake, and milk intake scores were calculated. Adjusted models included age, sex, and BMI. We observed associations between better general cognitive ability and higher intakes of fish, and unprocessed red meat; and moderate intakes of fibre, and milk. Surprisingly, we found that diet quality, vegetable intake, high and low fibre and milk intake were inversely associated with general cognitive ability. Our results suggest that fish and unprocessed red meat and/or nutrients that are found in fish and unprocessed red meat might be beneficial for general cognitive ability. However, results should be interpreted in caution as the same food groups may affect other domains of cognition or mental health differently. These discrepancies in the current state of evidence invites further research to examine domain-specific effects of dietary patterns/food groups on a wide range of cognitive and affective outcomes with a special focus on potential covariates that may have an impact on diet and cognition relationship.

show abstract

Section: Introductionmentioning

confidence: 99%

Diet and general cognitive ability in the UK Biobank dataset

Hepsomali

Groeger

2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Although it has not been established whether polyphenols can cross the blood–brain barrier (BBB) to directly affect central mechanisms underlying cognitive processes (Schaffer and Halliwell, 2012 ), other physiologically plausible candidate modes of action have been identified. These include (i) reducing neuroinflammation, (ii) modulating the gut microbiota structure and function, (iii) activating the endogenous antioxidant defence system, and (iv) affecting the cardiovascular system to improve neurovascular coupling (Angeloni et al, 2020 ; Lamport and Williams, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Acute Effects of Polyphenols on Human Attentional Processes: A Systematic Review and Meta-Analysis

et al. 2021

Self Cite

View full text Add to dashboard Cite

Background: The effects of polyphenols on cognitive functions have been extensively studied. Due to the large heterogeneity in the study designs, however, it is often difficult to interpret their efficacy. To address this issue, we conducted a systematic review and meta-analyses to examine whether acute polyphenol intake may have a beneficial effect on cognition and specifically on the accuracy and speed of attention.Methods: PubMed and Scopus databases were systematically searched for studies published up to end of August 2020 following PRISMA guidelines (PROSPERO registration number: CRD42021232109). Only placebo-controlled human intervention trials that assessed acute effects of polyphenols on accuracy and speed of attention were included in the meta-analyses. When cognitive tasks were repeated over time, pooled means and standard deviations for intervention and placebo over repetitions separately for each task for both speed and accuracy were calculated. We also conducted separate analyses focusing only on the last repetition. Furthermore, confounding effects of age and source of polyphenols were also considered.Results: Eighteen studies met the inclusion criteria. The pooled analysis of last task repetitions showed that the acute consumption of polyphenols improved rapid visual information processing speed in young participants (SMD = 0.26; 95%CI = [0.03–0.50]; I2= 0%; p = 0.02; k = 5). All other analyses did not reach significance.Conclusion: The results of the current study indicate that acute polyphenol consumption might improve speed in rapid visual information processing task, a higher order task with elements of vigilance, working memory, and executive function, in young participants; however, as the current literature is inconsistent and limited, further acute intervention studies are warranted to achieve more conclusive results.

show abstract

“…In recent studies, there is a trend to combine together several antioxidants. In fact, synergetic effects of antioxidants have been proved when supplemented in combination [62].…”

Section: Discussionmentioning

confidence: 99%

Glaucoma and Antioxidants: Review and Update

et al. 2020

View full text Add to dashboard Cite

Glaucoma is a neurodegenerative disease characterised by the progressive degeneration of retinal ganglion cells. Oxidative stress has been related to the cell death in this disease. Theoretically, this deleterious consequence can be reduced by antioxidants substances. The aim of this review is to assemble the studies published in relation to antioxidant supplementation and its effects on glaucoma and to offer the reader an update on this field. With this purpose, we have included studies in animal models of glaucoma and clinical trials. Although there are variable results, supplementation with antioxidants in glaucoma may be a promising therapy in glaucoma.

show abstract

The role of diet in preventing and reducing cognitive decline

Cited by 40 publications

References 77 publications

Diet and general cognitive ability in the UK Biobank dataset

Diet and general cognitive ability in the UK Biobank dataset

Acute Effects of Polyphenols on Human Attentional Processes: A Systematic Review and Meta-Analysis

Glaucoma and Antioxidants: Review and Update

Contact Info

Product

Resources

About