Skip Navigation LinksHome > January 2014 - Volume 17 - Issue 1 > Cognition and nutrition
Current Opinion in Clinical Nutrition & Metabolic Care:
doi: 10.1097/MCO.0000000000000005
AGEING: BIOLOGY AND NUTRITION: Edited by Tommy Cederholm and John E. Morley

Cognition and nutrition

Morley, John E.

Collapse Box


Purpose of review: Aging is associated with a decline in cognition. This review examines the available data on the effects of nutrition on cognitive impairment. It also explores the mechanism(s) by which food may enhance memory.

Recent findings: An increasing body of evidence has supported the role of the Mediterranean diet and extra-virgin olive oil in protecting cognition. A number of nutritional formulations to improve deteriorating memory are being studied. Undernutrition is associated with cognitive decline. Hyperglycemia and hypertriglyceridemia cause cognitive impairment.

Summary: There are increasing data to support the role of nutrition in maintaining cognition.

© 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins


Article Level Metrics

Search for Similar Articles
You may search for similar articles that contain these same keywords or you may modify the keyword list to augment your search.