Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project

Goñi, Leticia; Fernández‐Matarrubia, Marta; Romanos-Nanclares, Andrea; Razquín, Cristina; Ruiz‐Canela, Miguel; Martínez‐González, Miguel Ángel; Toledo, Estefanía

doi:10.1017/s000711452000392x

Cited by 12 publications

(12 citation statements)

References 44 publications

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“…The findings support the beneficial health effects of dietary phenolics including antiplatelet activity [51], antioxidative properties [52] and anti-inflammatory activity [53][54][55]. Furthermore, plant-based diets which provide a reliable source of phenolic compounds are reported to have a potential role in lowering the risk of cognitive disorders [56][57][58].…”

Section: Food and Health Among The Elderlysupporting

confidence: 62%

A Review Study of a Green Diet and Healthy Ageing

Fong

Chiu

Chan

et al. 2021

IJERPH

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Nowadays people are living longer, and there has been a substantial growth in the global elderly population in the past decades. While life expectancy is increasing, there are growing concerns towards the heavy financial and social burdens related to chronic diseases among the elderly. These have been critical health care issues, and healthy ageing is considered a top priority in public health. Diet and eating habits are crucial factors contributing to healthy ageing. These important aspects have attracted much attention in health research, particularly in consideration of the causes and management of chronic conditions which affect most elder adults in the world. Recently, a growing number of investigations have reported significant findings on the association of reduction in the risks of chronic non-communicable diseases with plant-based diets. Meanwhile, there have been worldwide initiatives and programmes implemented for reduction of salt intake. A green diet, which emphasises the consumption of a diet rich in plant foods with minimal portions of red or processed meat and reduced salt intake, is advocated with due consideration to the importance of sustainable environment and healthy ageing. This paper highlights a brief review of the recent advance of knowledge in diet and health, its effects on the elderly and the significance of a green diet on healthy ageing. Implications for a green diet and recommendations for future research are also discussed.

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Section: Food and Health Among The Elderlysupporting

confidence: 62%

A Review Study of a Green Diet and Healthy Ageing

Fong

Chiu

Chan

et al. 2021

IJERPH

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Section: Discussionmentioning

confidence: 99%

“…Up to date, solely two observational studies investigated the association between dietary phenolic acid intake and cognitive status [ 34 , 35 ]. A prospective cohort study of 806 elderlies followed-up for 6 years showed a significant inverse association between higher dietary phenolic acid intake and cognitive decline, however, a clear linear trend in the association was not observed [ 34 ]. The results of SU.VI.MAX study conducted on 2574 middle-aged adults demonstrated that higher intake of hydroxybenzoic acids was positively associated with language and verbal memory, suggesting that diet high in phenolic acids may favor preservation of the verbal memory [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary Phenolic Acids and Their Major Food Sources Are Associated with Cognitive Status in Older Italian Adults

et al. 2021

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Background: Life expectancy is increasing along with the rising prevalence of cognitive disorders. Among the factors that may contribute to their prevalence, modifiable risk factors such as diet may be of primary importance. Unarguably, plant-based diets rich in bioactive compounds, such as polyphenols, showed their potential in decreasing risk of neurodegenerative disorders. Therefore, the aim of the present study is to investigate whether exposure to components of plant-based diets, namely phenolic acids, may affect cognitive status in older Italian adults. Methods: The demographic, lifestyle and dietary habits of a sample of individuals living in southern Italy were analyzed. Dietary intake was assessed through food frequency questionnaires (FFQs). Data on the phenolic acids content in foods were estimated using the Phenol-Explorer database. Cognitive status was evaluated using The Short Portable Mental Status Questionnaire. Multivariate logistic regression analyses were used to assess the associations. Results: The mean intake of phenolic acids was 346.6 mg/d. After adjustment for potential confounding factors, individuals in the highest quartile of total phenolic acid intake were less likely to have impaired cognitive status (OR = 0.36 (95% CI: 0.14, 0.92)); similarly, the analysis for subclasses of phenolic acids showed the beneficial effect toward cognitive status of greater intake of hydroxycinnamic acids (OR = 0.35 (95% CI: 0.13, 0.91)). Among individual compounds, only higher intake of caffeic acid was inversely associated with impaired cognitive status (OR = 0.32 (95% CI: 0.11, 0.93)); notably, the association with ferulic acid intake was significant only when adjusting for background characteristics, and not for adherence to the Mediterranean diet. Conclusions: This study revealed that greater intakes of dietary phenolic acids were significantly inversely associated with impaired cognition, emphasizing the possible role of phenolic acids in the prevention of cognitive disorders.

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“…Higher baseline total flavonoid intakes were associated with reduced cognitive decline over 10 years [2] and improved executive function in adults with mild to moderate Alzheimer's disease [3]. In contrast, total flavonoids were not associated with cognitive change over 6 years in a Spanish prospective cohort study [4]. Higher intakes of flavonols, anthocyanins and flavonoid polymers were associated with a lower risk of Alzheimer disease, and related dementias in the Framingham Offspring Cohort [5] and higher intakes of flavan-3-ols, flavonols and anthocyanins were positively associated with cognitive status, assessed using the Short Portable Mental Status Questionnaire [6].…”

Section: Introductionmentioning

confidence: 99%

Increased habitual flavonoid intake predicts attenuation of cognitive ageing in twins

Jennings

Steves

Macgregor

et al. 2021

BMC Med

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Background Although the pathophysiology of cognitive decline is multifactorial, and modifiable by lifestyle, the evidence for the role of diet on cognitive function is still accumulating, particularly the potentially preventive role of constituents of plant-based foods. Methods We aimed to determine whether higher habitual intake of dietary flavonoids, key components of plant-based diets, were associated with improved cognition and medial temporal lobe volumes using three complementary approaches (longitudinal, cross-sectional and co-twin analyses). In 1126 female twins (n=224 with a 10-year follow-up of diet and cognition data) aged 18–89 years, habitual intakes of total flavonoids and seven subclasses (flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, polymeric flavonoids (and proanthocyanidins separately)) were calculated using validated food frequency questionnaires. Cognition was assessed using the Cambridge Neuropsychological Test Automated Battery test. Hippocampal volumes were measured in a subset using magnetic resonance imaging (16 monozygotic-twin pairs). Statistical models were adjusted for a range of diet and lifestyle factors. Results Higher intakes of flavanones (tertile (T)3-T1=0.45, 95%CI 0.13,0.77; p=0.01) and anthocyanins (T3-T1=0.45, 95%CI 0.08,0.81; p=0.02) were associated with improvements in age-related cognition score over 10 years. In cross-sectional analysis higher intake of flavanones (T3-T1= 0.12, 95% CI 0.02, 0.21; p=0.02) and proanthocyanidins (T3-T1= 0.13, 95% CI 0.02, 0.24; p=0.02) were associated with improved paired-associates learning. Higher intake of anthocyanins was significantly associated with improved executive function (T3-T1= −0.52, 95% CI 0.19, 0.84; p=0.001) and with faster simple reaction times (T3-T1= −18.1, 95% CI −35.4, −0.7; p=0.04). In co-twin analysis, those with higher anthocyanin (2.0%, p=0.01) and proanthocyanidin (2.0%, p=0.02) intakes at baseline had the largest left hippocampal volumes after 12 years. Conclusion Small increases in habitual intake of flavonoid-rich foods (containing anthocyanins, flavanones and proanthocyanidins; equivalent to approximately two servings of oranges and blueberries per day) over long time periods have the potential to attenuate cognitive ageing.

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Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project

Cited by 12 publications

References 44 publications

A Review Study of a Green Diet and Healthy Ageing

A Review Study of a Green Diet and Healthy Ageing

Dietary Phenolic Acids and Their Major Food Sources Are Associated with Cognitive Status in Older Italian Adults

Increased habitual flavonoid intake predicts attenuation of cognitive ageing in twins

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