Nutrition strategies that improve cognitive function

This Spanish review article from 2018 lists the associations various components of diet have with cognitive function. These include vitamins (B1, B6, B12, B9/folic acid, D), choline, iron, and iodine, and their neuroprotective and intellectual performance enhancing effects, and the defensive roles of vitamins C, E, A, zinc, selenium, lutein, and zeaxanthin against oxidative stress. This study suggests that diets with an adequate ratio of 5:1 of omega 6:3 fatty acids, namely the Mediterranean Diet, should be consumed due to its link with enhanced memory and decreased risk of cognitive deterioration. It notes high saturated fat’s strong link with cognitive deterioration, while stating that polyunsaturated fatty acids can play a positive role in its prevention. Garcia et al. (2018) also discuss the negative effects of the currently common diet full of highly saturated fats and refined sugars and low levels of fruits, vegetables and water, and recommend the consumption of a better quality diet to optimise brain function and prevent cognitive decline. [NPID: cognition, FV intake, fruits, vegetables, cognitive disorders, Alzheimer’s, dementia, cognitive decline, impairment, polyunsaturated fats, brain function]

Year: 2018

Reference: Martínez García, R. M., Jiménez Ortega, A. I., López Sobaler, A. M., & Ortega, R. M. (2018). Estrategias nutricionales que mejoran la función cognitiva [Nutrition strategies that improve cognitive function]. Nutricion hospitalaria, 35(Spec No6), 16–19. https://doi.org/10.20960/nh.2281