The Relationship between Whole-Grain Intake and Measures of Cognitive Decline, Mood, and Anxiety—A Systematic Review

Ross, Alastair B.; Shertukde, Shruti P.; Staffier, Kara Livingston; Chung, Mei; Jacques, Paul F.; McKeown, Nicola M.

doi:10.1016/j.advnut.2023.04.003

Cited by 13 publications

(4 citation statements)

References 100 publications

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“…A systematic review by Ross et al (2023) highlighted that most studies reported a positive relationship between whole-grain consumption and measures of cognitive decline, anxiety, and mood. Furthermore, a higher intake of whole grains, in contrast to refined grains, always correlates with a reduced risk of type 2 diabetes and cardiovascular disease, both of which are factors related to cognitive decline [ 55 ]. Oats, rich in health benefits, contain dietary fibres like β-glucan, resistant to digestion and absorption in the small intestine, thereby mitigating blood cholesterol—a factor linked to a lowered risk of Alzheimer’s disease [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

Development of Malaysian-MIND diet scores for prediction of mild cognitive impairment among older adults in Malaysia

M Zapawi,

You,

Shahar

et al. 2024

BMC Geriatr

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Background Mild Cognitive impairment (MCI) is a pre-demented state in the elderly populace. The Mediterranean & Dietary Approaches to Stop Hypertension (DASH) Intervention for Neurodegenerative Delay (MIND) diet has shown promise in reducing the risk of MCI and Alzheimer’s disease in older people. Notably, the existing MIND diet is not adapted to the specific needs of older adults in Malaysia, considering distinct food cultures and availability. Consequently, this study aimed to develop the Malaysian version of the MIND diet (MY-MINDD) scores and investigate their association with MCI in the older adult populace of Malaysia. Methods A comprehensive pooled data analysis was conducted on combined data from 810 participants sourced from the longitudinal Long-Term Research Grant Scheme-Towards Useful Aging (LRGS-TUA) and Fundamental Research Grant Scheme (FRGS) studies. The MY-MINDD scores were developed by incorporating existing MIND diet food groups, their corresponding scoring mechanisms, and consideration of common Malaysian foods which are proven to be beneficial and detrimental to cognitive function. To substantiate the MY-MINDD scoring system, its association with MCI was evaluated using a series of validated neuropsychological test batteries. Results MY-MINDD consists of seven food groups promote brain health and four food groups exert negative cognitive outcomes. The study participants had an average age of 67.9 ± 4.7 years. The collective MY-MINDD score for all participants was 6.4 ± 0.1 (out of a maximum 11 points), revealing a lower score in individuals with MCI at 6.0 ± 1.7 compared to those without MCI at 6.6 ± 1.6 (p < 0.001). According to hierarchical multivariate binary logistic regression analysis, being in the highest tertile of MY-MINDD score was linked to reduced odds of MCI (odds ratio (OR) = 0.43, 95% confidence interval (CI): 0.26–0.72, p < 0.001) in the fully adjusted model in comparison to the lowest tertile. Conclusion The development of the MY-MINDD scores for Malaysian older population revealed that a stronger adherence to this diet is linked to a reduced risk of MCI. Further substantiation of the MY-MINDD scores using more objective measures, such as neuroimaging approaches and other neuropsychological batteries, is necessary.

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Section: Discussionmentioning

confidence: 99%

Development of Malaysian-MIND diet scores for prediction of mild cognitive impairment among older adults in Malaysia

M Zapawi,

You,

Shahar

et al. 2024

BMC Geriatr

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“…Given that cognitive decline frequently coincides with certain metabolic disorders, there has been a significant focus on exploring optimal dietary patterns as a gentle and sustained approach to either enhance cognitive development or prevent cognitive decline. SDS, RS, and many whole grains could reduce the risks of these metabolic diseases through a smooth postprandial glucose response and positive regulation of the gut microenvironment, thus hindering and delaying the related cognitive decline [158,159]. Impaired performance on a location recognition task was found in both groups.…”

Section: Carbohydrate Dietary Strategies Beneficial For Neurocognitiv...mentioning

confidence: 93%

A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control

Yin,

Cheng,

Hong

et al. 2023

Nutrients

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Improper glycemic carbohydrates (GCs) consumption can be a potential risk factor for metabolic diseases such as obesity and diabetes, which may lead to cognitive impairment. Although several potential mechanisms have been studied, the biological relationship between carbohydrate consumption and neurocognitive impairment is still uncertain. In this review, the main effects and mechanisms of GCs’ digestive characteristics on cognitive functions are comprehensively elucidated. Additionally, healthier carbohydrate selection, a reliable research model, and future directions are discussed. Individuals in their early and late lives and patients with metabolic diseases are highly susceptible to dietary-induced cognitive impairment. It is well known that gut function is closely related to dietary patterns. Unhealthy carbohydrate diet-induced gut microenvironment disorders negatively impact cognitive functions through the gut–brain axis. Moreover, severe glycemic fluctuations, due to rapidly digestible carbohydrate consumption or metabolic diseases, can impair neurocognitive functions by disrupting glucose metabolism, dysregulating calcium homeostasis, oxidative stress, inflammatory responses, and accumulating advanced glycation end products. Unstable glycemic status can lead to more severe neurological impairment than persistent hyperglycemia. Slow-digested or resistant carbohydrates might contribute to better neurocognitive functions due to stable glycemic response and healthier gut functions than fully gelatinized starch and nutritive sugars.

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“…In contrast, lifestyle regulations such as adopting a healthy diet and engaging in physical activity have received prior attention for prevention and management of T2DM due to their low cost and minimised hazardous consequences (Bozbulut & Sanlier, 2019). Numerous recent studies have consistently revealed that the consumption of whole foods can significantly reduce the incidence of T2DM (Guo et al ., 2020; Li et al ., 2021; Obadi et al ., 2021; Kelly et al ., 2023; Ross et al ., 2023). In this regard, barley grains have gained recognition as a promising dietary choice for their rich dietary fibres and beneficial bioactive components.…”

Section: Introductionmentioning

confidence: 99%

Exploring the therapeutic potential of barley grain in type 2 diabetes management: a review

Gebre,

Liu,

Zhang

et al. 2024

Int J of Food Sci Tech

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SummaryA healthy lifestyle with a high intake of whole grains is preferred for the effective type 2 diabetes mellitus (T2DM) prevention. Plenty of studies have shown the health benefits of barley on metabolic diseases, but there is a dearth of review articles specifically focused on antidiabetic effects. Hence, it is urgent to consolidate the up‐to‐date findings and provide guidance for future research endeavours in a timely review. This review aims to provide an overview on barley consumption for T2DM prevention and management, focusing on certain key aspects such as glycaemic control, insulin sensitivity and lipid profile. Extensive research has highlighted the potential benefits of barley grains in T2DM prevention, attributed to their high dietary fibre content, a diverse array of phytochemicals, and bioactive peptides. The dietary fibre (e.g., β‐glucan and arabinoxylan), characterised by their viscous and water‐soluble nature, is involved in modulating gastrointestinal physiology, thereby exerting regulatory effects on blood glucose and insulin levels. Phenolic compounds in barley have the potential to inhibit α‐amylase and α‐glucosidase enzymes, offering further support for glucose homeostasis. In addition, outer layers of barley are found to have high levels of fibres and bioactive compounds. The levels of these bioactive compounds can be improved through food processing techniques. Future investigation is necessary to establish the relationships between barley bioactive components and their specific antidiabetic capacity to improve study consistency and innovative strategies to incorporate barley into daily diet.

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The Relationship between Whole-Grain Intake and Measures of Cognitive Decline, Mood, and Anxiety—A Systematic Review

Cited by 13 publications

References 100 publications

Development of Malaysian-MIND diet scores for prediction of mild cognitive impairment among older adults in Malaysia

Development of Malaysian-MIND diet scores for prediction of mild cognitive impairment among older adults in Malaysia

A Comprehensive Review of the Effects of Glycemic Carbohydrates on the Neurocognitive Functions Based on Gut Microenvironment Regulation and Glycemic Fluctuation Control

Exploring the therapeutic potential of barley grain in type 2 diabetes management: a review

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