Article
Nutrition & Dietetics
Emilie Croisier, Jaimee Hughes, Stephanie Duncombe, Sara Grafenauer
Summary: This study comprehensively analyzed and compared the changes in breakfast cereal category, nutritional values, and health claims over time, revealing positive changes in nutrient composition within the full dataset, especially in products marketed as the same in both years. The quantity and quality of whole grain products have improved in recent years, but caution should still be exercised in product selection.
Article
Food Science & Technology
Claudia Foerster, Liliam Monsalve, Gisela Rios-Gajardo
Summary: This study investigated the occurrence and levels of mycotoxins in four commonly consumed breakfast cereals in Chile, assessing the exposure and risk in children aged 2 to 13. The results showed that many samples exceeded the EU regulations for processed cereal-based food for young children.
Review
Nutrition & Dietetics
Sarah Gauci, Lauren M. Young, Lizanne Arnoldy, Annie-Claude Lassemillante, Andrew Scholey, Andrew Pipingas
Summary: This systematic review investigated the relationship between dietary patterns in healthy middle-aged adults and neurocognition both in middle age and later in life. The findings were mixed, with some studies reporting a significant positive relationship between adherence to various healthy dietary patterns and neurocognition, but others reporting no such relationship. However, the review suggests that adherence to the Mediterranean diet and other healthy dietary patterns in middle age can protect neurocognition later in life.
Article
Nutrition & Dietetics
Aleksandra Bramorska, Wanda Zarzycka, Wiktoria Podolecka, Katarzyna Kuc, Aneta Brzezicka
Summary: The study found that the frequency of food consumption moderates the relationship between age and cognitive functioning, with dietary patterns having a stronger impact on cognitive performance in older adults.
Article
Food Science & Technology
Raul Gonzalez-Dominguez, Pol Castellano-Escuder, Francisco Carmona, Sophie Lefevre-Arbogast, Dorrain Y. Low, Andrea Du Preez, Silvie R. Ruigrok, Claudine Manach, Mireia Urpi-Sarda, Aniko Korosi, Paul J. Lucassen, Ludwig Aigner, Merce Pallas, Sandrine Thuret, Cecilia Samieri, Alex Sanchez-Pla, Cristina Andres-Lacueva
Summary: This study investigated the association between food-related and microbiota-derived circulating metabolites and cognitive decline in participants free of dementia. Results showed a protective relationship with metabolites from cocoa, coffee, mushrooms, red wine, and polyphenol-rich foods, and a negative association with metabolites related to unhealthy dietary components like artificial sweeteners and alcohol. These findings provide insight into potential targets for preserving cognitive health through diet, gut microbiota, and endogenous metabolism interactions.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Nutrition & Dietetics
Yun Zhang, Xurui Jin, Michael W. Lutz, Sang-Yhun Ju, Keyang Liu, Guang Guo, Yi Zeng, Yao Yao
Summary: The study found that individuals carrying the APOE e4 allele experienced faster cognitive decline, while high DDPI and daily fish intake were associated with slower cognitive decline. Additionally, frequent fish intake was more beneficial in mitigating cognitive decline among APOE e4 allele carriers, especially for women.
CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
Cristiane Teles Lima, Tatiane Monteiro dos Santos, Nathalia de Andrade Neves, Alicia Lavado-Cruz, Luz Maria Paucar-Menacho, Maria Teresa Pedrosa Silva Clerici, Silvia Leticia Rivero Meza, Marcio Schmiele
Summary: Ryegrass, with its high nutritional and functional value, is an underutilized cereal in human nutrition. This study evaluated the potential of using sprouted whole ryegrass flour in extrusion-cooked breakfast cereals. The results showed that partially substituting maize flour with sprouted ryegrass flour increased the content of certain bioactive compounds and improved the physicochemical properties of the cereals. Combining sprouting with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products.
Article
Nutrition & Dietetics
Hua-Tsen Hsiao, Mi-Chia Ma, Hsin- Chang, Ching-Heng Lin, Shih-Wei Hsu, Shu-Hua Huang, Chen-Chang Lee, Chi-Wei Huang, Chiung-Chih Chang
Summary: This study investigated the influence of dietary patterns on cognitive decline and cortical atrophy in Alzheimer's disease (AD). The findings suggest that a normal or overweight BMI, the consumption of coffee/tea, and living with a spouse are considered protective factors for better cognitive outcomes in patients with AD.
Article
Nutrition & Dietetics
Zheng Liang, Xiaokang Gong, Runjia Ye, Yang Zhao, Jin Yu, Yanna Zhao, Jian Bao
Summary: Long-term high-fat diet intake is associated with cognitive impairment in senior citizens over 65 years old, resulting in a significant global health burden. This study found that aged mice fed a high-fat diet exhibited cognitive decline, along with Tau hyperphosphorylation, microglial activation, and increased expression of inflammatory cytokines.
Article
Medicine, General & Internal
Ines Gonzalez Casanova, Angel M. Alonso-Gomez, Dora Romaguera, Estefania Toledo, Linzi Li, Elena Fortuny, Luis Lopez, Raul Ramallal, Jordi Salas-Salvado, Lucas Tojal-Sierra, Olga Castaner, Alvaro Alonso
Summary: This study investigated the associations between lifestyle, weight, heart structure, and cognitive functioning, as well as the potential mediating role of heart structure in these associations. The results showed no significant associations between lifestyle, weight, and cognition, and no mediating effects of heart structure were observed. Due to the limited sample size, larger studies should be conducted to examine potential cardiovascular factors mediating the association between lifestyle and cognition.
JOURNAL OF CLINICAL MEDICINE
(2023)
Article
Biochemistry & Molecular Biology
Rammohan Rao, Sharanya Kumar, Julie Gregory, Christine Coward, Sho Okada, William Lipa, Lance Kelly, Dale E. Bredesen
Summary: The study aimed to explore a novel, comprehensive, and personalized therapeutic system called ReCODE for improving cognitive and metabolic function, finding that MoCA scores significantly improved or stabilized in the entire participant pool, along with significant improvements in other risk factors.
Article
Nutrition & Dietetics
Liyan Huang, Yang Tao, Hui Chen, Xiao Chen, Jie Shen, Caifeng Zhao, Xin Xu, Mengjie He, Dafang Zhu, Ronghua Zhang, Min Yang, Yan Zheng, Changzheng Yuan
Summary: The study aimed to investigate the impact of the Mediterranean-Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) diet on cognitive function in middle-aged and older adults. The results showed that higher adherence to the MIND diet was associated with better cognitive function and potentially slower cognitive decline. Large-scale observational and interventional studies are needed to further explore the cognitive effects of the MIND diet.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Clinical Neurology
Andrea Du Preez, Sophie Lefevre-Arbogast, Vikki Houghton, Chiara de Lucia, Dorrain Y. Low, Catherine Helmer, Catherine Feart, Cecile Delcourt, Cecile Proust-Lima, Merce Pallas, Silvie R. Ruigrok, Barbara Altendorfer, Raul Gonzalez-Dominguez, Alex Sanchez-Pla, Mireia Urpi-Sarda, Cristina Andres-Lacueva, Ludwig Aigner, Paul J. Lucassen, Aniko Korosi, Claudine Manach, Cecilia Samieri, Sandrine Thuret
Summary: Diet and exercise can influence neurogenesis prior to the onset of cognitive decline and dementia, with changes in hippocampal neurogenesis potentially serving as biomarkers for future risk of CD and dementia. Apoptosis plays a key role in mediating the effects of diet and exercise on cognitive decline.
ALZHEIMERS & DEMENTIA
(2022)
Article
Geriatrics & Gerontology
Sokratis Charisis, Eva Ntanasi, Mary Yannakoulia, Costas A. Anastasiou, Mary H. Kosmidis, Efthimios Dardiotis, Georgios Hadjigeorgiou, Paraskevi Sakka, Nikolaos Scarmeas
Summary: Higher adherence to Mediterranean diet was associated with a reduced risk for dementia and cognitive decline in a traditional Mediterranean population.
JOURNAL OF THE AMERICAN GERIATRICS SOCIETY
(2021)
Article
Nutrition & Dietetics
Katie Adolphus, Alexa Hoyland, Jenny Walton, Frits Quadt, Clare L. Lawton, Louise Dye
Summary: The study revealed that consuming breakfast has a positive acute effect on cognition in adolescents, especially showing a greater advantage for performance when baseline cognitive performance is poorer.
EUROPEAN JOURNAL OF NUTRITION
(2021)