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P1‐301: The relationship of diet to neurocognitive health: A systematic review
Author(s) -
Chen Xi Sophie,
Brodaty Henry,
Oleary Fiona
Publication year - 2015
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.2015.06.516
Subject(s) - neurocognitive , medicine , dementia , vitamin e , environmental health , cohort study , cognitive decline , confounding , population , randomized controlled trial , vitamin , cohort , gerontology , physiology , cognition , biology , antioxidant , disease , psychiatry , biochemistry
Background: Diet and nutrition may play an important role in neurocognitive health. Whether and how effective can single nutrients, or diet patterns be protective against neurocognitive decline, remains controversial. In this paper we review data from cohort studies, case-control studies and RCT relating either signal nutrients or dietary pattern to the risk of cognitive decline and dementia. We focus on the following six groups: caloric restriction, alcohol, vitamin B, antioxidants, fatty acids, and dietary patterns. Methods:We systematically reviewed selected modifiable dietary factors including calorie, alcohol, vitamin B, antioxidants, fatty acids, and dietary patterns that were studied in relation to neurocognitive health, including incident dementia. We searched MEDLINE, EMBASE and SCOPUS for published literature, excluding cross-sectional studies and laboratory trials. Analysis compared study finding consistency across factors, study designs e.g. population size, dosage of supplementation, age group and study-level characteristics. Results: In total, 90 studies were retrieved for systematic review. Research findings are mostly inconsistent even for those mostly studied compound such as vitamin B and antioxidant. Studies indicating daily energy deficit not significantly related to change in cognitive function except for DASH diet combined with a weight reduction program, however limited due to small sample size. A few RCT and cohort studies suggested no significant association between unsaturated fatty acids intake and incident dementia while others provide evidence of the opposite. Most studies found low to moderate alcohol intake lower risk of dementia. Dietary Patterns which is characterized by higher intake of fruits, vegetables, fish, nuts and legumes, and lower intake of meats and butter seemed to be associated with reduced risk of dementia. Conclusions: Conflicting data is found due to methodology issues. Further studies need focus on specific age group, adequate sample size and follow up years, subjects whose diet is assessed and monitored at an earlier stage and adequate dosage of supplementation on nutrient of interest.