Mediterranean Diet, Cognitive Function, and Dementia

Lourida, Ilianna; Soni, Maya; Thompson-Coon, Jo; Purandare, Nitin; Lang, Iain; Ukoumunne, Obioha C; Llewellyn, David J.

doi:10.1097/ede.0b013e3182944410

Cited by 468 publications

(290 citation statements)

References 46 publications

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“…Among theoretically (a priori) defined patterns, the Mediterranean diet has been associated with positive health outcomes in many studies (10)(11)(12)(13)(14) . Similarly, a Nordic Food Index has been suggested for the Nordic countries.…”

mentioning

confidence: 99%

Dietary patterns and whole grain cereals in the Scandinavian countries – differences and similarities. The HELGA project

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Tjønneland

et al. 2014

Public Health Nutr.

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confidence: 99%

Dietary patterns and whole grain cereals in the Scandinavian countries – differences and similarities. The HELGA project

Hofoss

Olsen

Tjønneland

et al. 2014

Public Health Nutr.

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“…cluster analysis) have been linked to reduced risk of common age-related diseases (e.g. CVD, stoke and dementia) (46)(47)(48)(49) and mortality (50,51) . Compared with less healthy DP, healthy DP are characterised by higher intake of beneficial foods (e.g.…”

Section: Dietary Patterns and Health In The Very Oldmentioning

confidence: 99%

What do we know about the nutritional status of the very old? Insights from three cohorts of advanced age from the UK and New Zealand

et al. 2016

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Very old people (referred to as those aged 85 years and over) are the fastest growing age segment of many Western societies owing to the steady rise of life expectancy and decrease in later life mortality. In the UK, there are now more than 1·5 million very old people (2·5 % of total population) and the number is projected to rise to 3·3 million or 5 % over the next 20 years. Reduced mobility and independence, financial constraints, higher rates of hospitalisation, chronic diseases and disabilities, changes in body composition, taste perception, digestion and absorption of food all potentially influence either nutrient intake or needs at this stage of life. The nutritional needs of the very old have been identified as a research priority by the British Nutrition Foundation's Task Force report, Healthy Ageing: The Role of Nutrition and Lifestyle. However, very little is known about the dietary habits and nutritional status of the very old. The Newcastle 85+ study, a cohort of more than 1000 85-year olds from the North East of England and the Life and Living in Advanced Age study (New Zealand), a bicultural cohort study of advanced ageing of more than 900 participants from the Bay of Plenty and Rotorua regions of New Zealand are two unique cohort studies of ageing, which aim to assess the spectrum of health in the very old as well as examine the associations of health trajectories and outcomes with biological, clinical and social factors as each cohort ages. The nutrition domain included in both studies will help to fill the evidence gap by identifying eating patterns, and measures of nutritional status associated with better, or worse, health and wellbeing. This review will explore some of this ongoing work. The European Commission's 2015 ageing reports that the percentage of those aged ⩾80 years in the total population in Europe will increase from 5 % in 2013 to 12 % in 2060 (1) . Over the next 20 years, the population of England and Wales will increase by almost 10 %; in comparison, older people in the over 85 years age group will increase by around two-thirds (2) . In addition to the policy priority assigned to improving the healthcare of older

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“…Since the first published studies showing the cognitive benefits of adherence to the Mediterranean Diet, studies from New York, rural Utah, and Australia have shown that greater compliance with such dietary patterns from the middle decades of life and beyond is associated with reduced risk for MCI and Alzheimer's disease and slower progression of the disease (89,90,93,97,(106)(107)(108)(109)(110)(111)(112)(113)(114)(115)(116)(117). Similarly, high adherence to DASH and other balanced dietary patterns that emphasize intake of fruits, vegetables, cereals, and whole grains have also been associated with a lower likelihood of developing Alzheimer's disease (90,97,110,115).…”

Section: Grain-based Foods As Part Of Healthy Dietary Patternsmentioning

confidence: 99%

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Mediterranean Diet, Cognitive Function, and Dementia

Cited by 468 publications

References 46 publications

Dietary patterns and whole grain cereals in the Scandinavian countries – differences and similarities. The HELGA project

Dietary patterns and whole grain cereals in the Scandinavian countries – differences and similarities. The HELGA project

What do we know about the nutritional status of the very old? Insights from three cohorts of advanced age from the UK and New Zealand

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