Cognition and nutrition : Current Opinion in Clinical Nutrition & Metabolic Care

Journal Logo

Advanced Search
AGEING: BIOLOGY AND NUTRITION: Edited by Tommy Cederholm and John E. Morley

Cognition and nutrition

Morley, John E.

Author Information

Divisions of Geriatric Medicine and Endocrinology, Saint Louis University School of Medicine, St. Louis, Missouri, USA

Correspondence to John E. Morley, MB, BCh, Division of Geriatric Medicine, Saint Louis University School of Medicine, 1402 S. Grand Blvd., M238, St. Louis, MO 63104, USA. E-mail: [email protected]

Current Opinion in Clinical Nutrition and Metabolic Care 17(1):p 1-4, January 2014. | DOI: 10.1097/MCO.0000000000000005

Abstract

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

Full Text Access for Subscribers:

Not a Subscriber?

Buy
Request Permissions

You can read the full text of this article if you:

Access through Ovid