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Age-related cognitive decline may be moderated by frequency of specific food products consumption
This 2021 study explored whether the type of food eaten and the frequency of consumption influences cognitive functioning in younger and older adults. One of the main focuses was to examine the effect of diets high in added sugars and saturated fat on cognitive performance, particularly on memory. The sample of 204 healthy adults (aged 20-55) were given a cognitive task to perform, as well as dietary and psychological questionnaires to complete. It was discovered that cognitive ability worsened with age, and that the frequency of consuming different types of foods lessens the impact of age on cognitive functioning. In addition, the intake levels of red meat and animal fat were negatively correlated with cognitive performance, although it should be stated that this relationship was dependent on the age of the subjects. On the other hand, increased white meat and fish consumption was linked with better memory. Various indices of dietary patterns were stronger predictors of cognitive task performance in the older adult group. These results provide evidence of diet having an influential role (protective and worsening) in age-related cognitive decline. [NPID: cognition, cognitive, aging, older, diet, meats, white meat, white fish, fish, red meat, animal fat, vegetarian, omnivorous, memory, sugars, fats]
Year: 2021
