The Effect of Healthy Diet on Cognitive Performance Among Healthy Seniors – A Mini Review

Klímová, Blanka; Dziuba, Szymon; Cierniak–Emerych, Anna

doi:10.3389/fnhum.2020.00325

Cited by 28 publications

(15 citation statements)

References 56 publications

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“…All the above factors may affect food intake adversely [ 83 ] and the subsequent nutritional deficiencies lead to more oral health issues. A healthy diet, high in vegetables, soy products, fruit, and fish, has been shown to benefit cognitive function [ 84 , 85 , 86 ]. Thus, improving cognitive function would logically have positive effects on both nutrient intake and oral hygiene.…”

Section: Factors Affecting Optimal Dietary Intake In Older Adultsmentioning

confidence: 99%

Protein Intake and Oral Health in Older Adults—A Narrative Review

et al. 2022

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Oral health is vital to general health and well-being for all ages, and as with other chronic conditions, oral health problems increase with age. There is a bi-directional link between nutrition and oral health, in that nutrition affects the health of oral tissues and saliva, and the health of the mouth may affect the foods consumed. Evidence suggests that a healthy diet generally has a positive impact on oral health in older adults. Although studies examining the direct link between oral health and protein intake in older adults are limited, some have explored the relationship via malnutrition, which is also prevalent among older adults. Protein–energy malnutrition (PEM) may be associated with poor oral health, dental caries, enamel hypoplasia, and salivary gland atrophy. This narrative review presents the theoretical evidence on the impact of dietary protein and amino acid composition on oral health, and their combined impact on overall health in older adults.

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Section: Factors Affecting Optimal Dietary Intake In Older Adultsmentioning

confidence: 99%

Protein Intake and Oral Health in Older Adults—A Narrative Review

et al. 2022

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“…Healthier dietary patterns are associated with better cognitive function outcomes particularly in older adults (70,71). Food insecurity may exacerbate the decline in cognitive function with aging (72).…”

Section: Discussionmentioning

confidence: 99%

A Cross-sectional Analysis of Food Perceptions, Food Preferences, Diet Quality, and Health in a Food Desert Campus

Aldaz

Ortiz

et al. 2022

Preprint

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The sensory properties of foods guide food choices and intake, importantly determining nutritional and health status. In communities that have inconsistent access to nutritious foods, such as food deserts, the food taste perceptions and preferences have yet to be explored. The paucity of data pertaining to food perceptions, preferences, and choices and the complex relationship of socioeconomic status (SES), race/ethnicity, and sex on cardiometabolic and cognitive health warrants further examination. Two hundred fifty participants (aged 18-24 years) living in a food desert campus were recruited for this cross-sectional study where participants underwent taste tests on selected fruits, vegetables, and nuts, and clinical tests (anthropometrics, blood glucose, blood pressure, and endothelial function), cognitive function tests (memory and attention), diet quality assessment (HEI), and food preference and perception assessments. Food taste intensities were influenced by sex with bitter and umami taste intensities of several foods being perceived more intensely by males. Moreover, food liking was largely influenced by ethnicity with Hispanics having higher liking ratings for several foods compared with non-Hispanics. Both, Hispanics and females, had higher total fruit HEI scores and lower attention scores than non-Hispanics and males respectively. Females also had lower blood pressure, reactive hyperemia index, and fasting blood glucose. Food-insecure individuals rated cost and convenience as more important factors for overall food consumption and had lower attention scores than those with higher food-security status. Future research should consider the complex interactions of factors such as taste and flavor perception, sex, ethnicity, prior exposure to foods, and other environmental factors when studying food preferences and health in young adults.

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Section: Food Processingmentioning

confidence: 99%

“…Currently, there is no effective pharmaceutical treatment for dementia (Klimova et al, 2020). Therefore, nutritional interventions are of high importance and can potentially reduce the burden of disease (Klimova et al, 2020). This narrative review aims to discuss the evidence for various dietary patterns and their association with cognition with particular focus on older age.…”

Section: Food Processingmentioning

confidence: 99%

Are dietary patterns becoming more processed? The effects of different dietary patterns on cognition: A review

et al. 2022

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Background: Identifying dietary patterns that promote healthy aging has become increasingly important due to changes in food processing and consumption of processed foods. Recently, the effects of these foods and unhealthy dietary patterns on cognitive function have become more widely recognized. Aim: The aim of this review is to discuss the association between various dietary patterns and cognition in older age, while also highlighting growing evidence that ultra processed food (UPF) may negatively impact healthy aging. Methods: We have performed a non-systematic literature review searches in Google Scholar electronic database with pre-defined terms relating to UPF, diet, dietary patterns, cognition and ageing. Results: The most prevalent diets in the literature include the Western, Mediterranean, Dietary Approach to Stop Hypertension (DASH), Mediterranean-DASH Intervention for Neurogenerative Delay (MIND), Japanese, Nordic, and plant-based diets. Based on the findings, higher intakes of fresh fruit and vegetables, wholegrains and oily fish are common components of dietary patterns that are positively associated with better cognitive function. In contrast, the characteristics of a Western style dietary pattern, consisting of high amounts of UPF's, are increasing in many countries even where the staple dietary pattern was identified as healthy (i.e. Japan). Conclusion: The consumption of UPF, classified by the NOVA food classification system as industrially manufactured foods containing high levels of starches, vegetable oils, sugar, emulsifiers, and foods additives, has a negative impact on the overall nutritional quality of individual diets.

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The Effect of Healthy Diet on Cognitive Performance Among Healthy Seniors – A Mini Review

Cited by 28 publications

References 56 publications

Protein Intake and Oral Health in Older Adults—A Narrative Review

Protein Intake and Oral Health in Older Adults—A Narrative Review

A Cross-sectional Analysis of Food Perceptions, Food Preferences, Diet Quality, and Health in a Food Desert Campus

Are dietary patterns becoming more processed? The effects of different dietary patterns on cognition: A review

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