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P4–272: A randomized, double‐blind, placebo‐controlled clinical trial of Korean ginseng as a functional food in mild cognitive impairment
Author(s) -
Park Keychung,
Jin Hui,
Rhee Hak Young,
Kim Sehyun,
Lee SeungEun,
Kim Young Ock,
Kim GeumSoog,
Kim Seung Yu,
Yim SungVin,
Choi YoungChul
Publication year - 2013
Publication title -
alzheimer's and dementia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.713
H-Index - 118
eISSN - 1552-5279
pISSN - 1552-5260
DOI - 10.1016/j.jalz.2013.05.1665
Subject(s) - ginseng , placebo , cognition , medicine , adverse effect , double blind , randomized controlled trial , neuropsychology , placebo group , traditional medicine , physical therapy , psychology , psychiatry , alternative medicine , pathology
studies, including human clinical Phase I trials, suggest that, together or separately, excess sugar, refined carbohydrates, transfats and saturated fats can accelerate cognitive decline and toxicity of A-beta. Methods: Using all available brain health related evidence, we designed a whole foods Memory Preservation Nutrition (MPN) program emphasizing synergistic contributions of increasing plant foods, especially spices and vegetables, Omega3’s, foods with anti-oxidant, anti-inflammatory properties, and attenuating insulin resistance, together with reducing amounts of refined sugar and carbohydrates, transfats, salt, animal foods, and processed foods.We have been implementing this program for over 6 years in six U.S. Assisted Living communities serve group meals collectively to about 500 older adults. The MPN multi-faceted clinical intervention includes training and educational sessions with all facility staff, with residents, families and referral sources. Periodic assessments and phased improvements occur with respect to menus, recipes, pantry contents, dining experience and customer service Goal is continual improvements toward brain healthy delicious foods that residents enjoy eating. Results: Results suggest feasibility and acceptance of this model brain foods nutritional program, Memory Preservation Nutrition. Staff and referring providers appear eager to learn about better nutrition for themselves as well as their clients. "Brain Healthy Food Tasting" and recipe demonstration events appear to be effective teaching methods for both residents and staff. Conclusions: It is feasible to introduce brain healthier nutrition programs for older adults. These types of programs may become mainstream for both treatment and prevention purposes.