Dietary influences on cognitive function with aging: from high-fat diets to healthful eating.

Abstract

Human epidemiologic studies provide convincing evidence that dietary patterns practiced during adulthood are important contributors to age-related cognitive decline and dementia risk. Diets high in fat, especially trans and saturated fats, adversely affect cognition, while those high in fruits, vegetables, cereals, and fish are associated with better cognitive function and lower risk of dementia. While the precise physiologic mechanisms underlying these dietary influences are not completely understood, modulation of brain insulin activity and neuroinflammation likely contribute. Not surprisingly, deficits in cognitive functions, especially those dependent on the medial temporal lobes, are apparent in type 2 diabetes mellitus (T2DM). Special care in food selection at meals should be exercised by those with T2DM since ingestion of rapidly absorbed, high-glycemic index carbohydrate foods further impairs medial temporal lobe function, with food-induced increases in oxidative stress and cytokine release likely explaining the association between food ingestion and reduction in cognitive function in those with T2DM.

0100200300200920102011201220132014201520162017
Citations per Year

732 Citations

Semantic Scholar estimates that this publication has 732 citations based on the available data.

See our FAQ for additional information.

Cite this paper

@article{Parrott2007DietaryIO, title={Dietary influences on cognitive function with aging: from high-fat diets to healthful eating.}, author={Matthew D. Parrott and Carol E. Greenwood}, journal={Annals of the New York Academy of Sciences}, year={2007}, volume={1114}, pages={389-97} }