Nutritional interventions and cognitive-related outcomes in patients with late-life cognitive disorders: A systematic review.
Brain
Year Published: 2018
Journal
Neurosci Biobehav Rev
Authors
Solfrizzi V, Agosti P, Lozupone M, Custodero C, Schilardi A, Valiani V, Santamato A, Sardone R, Dibello V, Di Lena L, Stallone R, Ranieri M, Bellomo A, Greco A, Daniele A, Seripa D, Sabbà C, Logroscino G, Panza F
Methods
In this review, authors examined 32 feeding studies over the last 4 years to look at foods associated with cognitive impairment and Alzheimer's in patients aged 60 years and older.
Key Findings
Key Findings: "Antioxidant-rich foods (nuts, grapes, cherries) and fatty acid supplementation, mainly n-3 polyunsaturated fatty acids (PUFA), improved specific cognitive domains and cognitive-related outcomes in mild cognitive impairment (MCI), mild-to-moderate dementia, and AD."
