Diet-induced cognitive deficits: The role of fat and sugar, potential mechanisms and nutritional interventions

This 2015 review explored the short and long-term effects of high-energy diets on cognition, and analysed the possible role saturated and polyunsaturated fats and sugar may play in its impairment. Rapid deficits in hippocampal-dependent memory can occur due to high-energy diets, leading to weight gain. Chronic exposure to this diet can impair additional types of memory. Beilharz et al. (2015) discuss the many possible mechanisms in which decrease in cognitive ability is achieved, focusing mainly on inflammation and the brain-derived neurotrophic factor (BRNF). Moreover, the supplements that may attenuate cognitive decline are discussed, namely the evidence-backed omega-3 and curcumin that have shown promising signs in enhancing cognition in both healthy ageing populations and in disease states. This review intends to provide useful data on the causes of diet-induced cognitive deficits and spread awareness of current developments in therapeutics to counteract and minimise cognitive impairment. [NPID: cognition, saturated fat, polyunsaturated fat, sugar, hippocampus, hippocampal-dependent memory, weight gain, cognitive decline, inflammation, BDNF, omega-3, curcumin]

Year: 2015

Reference: Beilharz, J. E., Maniam, J., & Morris, M. J. (2015). Diet-Induced Cognitive Deficits: The Role of Fat and Sugar, Potential Mechanisms and Nutritional Interventions. Nutrients, 7(8), 6719–6738. https://doi.org/10.3390/nu7085307