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The Impact of Nutrition on Cognition in the Elderly

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Abstract

The possibility that nutritional manipulation may protect against cognitive decline and dementia is an inviting prospect. However data supporting a beneficial effect of a particular dietary pattern is limited. Although studies have demonstrated a health benefit to dietary plans that are high in fiber, whole grains, natural sugar and fish while maintaining lower intake in meat dairy and poultry, the ability to identify the most salient factors of these diets have been unsuccessful. Several aspects of diet have been studied in detail and provided support for potential mechanisms for improving cognition. Clinical trials have explored these mechanisms through supplementation studies with minimal benefits being observed. Continuing work to hone the mechanisms and refine our knowledge of dietary benefits is described.

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Acknowledgments

The authors work is supported by AG005138 from the National Institute on Aging.

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Authors and Affiliations

  1. Department of Psychiatry, Mount Sinai School of Medicine, One Gustave L. Levy Place, Box 1230, New York, NY, 10029, USA

    Kathleen Van Dyk & Mary Sano

  2. James J Peters VAMC, 130 Kingsbridge Rd, Rm1F01, Bronx, NY, 10468, USA

    Mary Sano

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  1. Kathleen Van Dyk
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Correspondence to Mary Sano.

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Special issue dedicated to John P. Blass.

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Van Dyk, K., Sano, M. The Impact of Nutrition on Cognition in the Elderly. Neurochem Res 32, 893–904 (2007). https://doi.org/10.1007/s11064-006-9241-5

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