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The impact of dietary macronutrient intake on cognitive function and the brain
The nutrients needed for optimum functioning are provided by macronutrients, which include lipids, proteins, and carbs. The health of the brain and body are both compromised by inadequate consumption. Muth & Park (2021) compiled studies on the effects of macronutrients from whole meals on healthy individuals’ cognitive performance and determined the underlying processes. Consumption of complex carbs was correlated with favorable brain aging outcomes and increased memory in the short- and long-term, while intake of simple carbohydrates, or “sugars,” is consistently linked to lower global cognition. While consumption of omega-3 fatty acids is favorably correlated with memory scores, consumption of saturated fatty acids is correlated with worse learning and memory scores. Consuming protein increases working memory and executive function during high-demand tasks. Age, glucose metabolism, and physical activity level are among the individual characteristics that impact the link between macronutrients and cognition. The results on cognitive processes are reflected in neural correlates: sugar consumption is correlated with cortical thickness and cerebral amyloid load, whereas consumption of fatty acids is correlated with inflammatory states and cerebral glucose metabolism. The metabolism of glucose and insulin, cerebral oxidation, the activities of neurotransmitters, inflammation, and other pathways are influential ways that dietary macronutrients impact the brain and cognition. In summary, consuming macronutrients influences cognitive performance through both central and peripheral pathways acutely and over time. Inadequate nutrition undermines brain integrity and function, whereas a good diet maintains it. Nutritional suggestions based on diet research can enhance mental well-being and promote healthy aging of the brain. [NPID: Brain, cognition, glucose, inflammation, macronutrients, neurotransmitters]
Year: 2021
