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Exploring associations between nutritional intake and cognitive performance in Spanish older adults
As global populations age, identifying modifiable dietary factors to support cognitive health has become a critical research and public health objective. While specific nutrients have been associated with cognitive outcomes, there is a scarcity of studies examining the links between habitual food group consumption and specific cognitive domains using standardized screening tools. This study investigates the associations between dietary habits and distinct cognitive domains in older adults by analyzing food consumption in relation to memory, verbal fluency, and global mental status. Spearman correlation coefficients were utilized to assess these associations.
The analysis revealed that several nutrient-dense foods, including nuts, extra virgin olive oil (EVOO), dark chocolate, and eggs, were positively correlated with improved memory and verbal fluency. Conversely, a higher intake of dairy products, refined grains, sugary products, and red meat was associated with lower cognitive performance, particularly in verbal fluency. Additionally, a higher proportion of saturated and trans fats, as well as proteins, was inversely related to cognitive function, while total fat and monounsaturated fatty acids (MUFA) intake demonstrated positive associations, aligning with the protective role attributed to EVOO.
This research identifies specific, commonly consumed foods that correlate with cognitive function in aging adults. Although the cross-sectional design precludes causal interpretations, the findings emphasize the potential of food-based dietary strategies, rather than isolated nutrient interventions, in preserving cognitive health and potentially delaying age-related cognitive decline. [NPID: Cognitive function, EVOO, cognition, memory, aging]
Year: 2025
