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Cognition and nutrition

Morley, John E.

Current Opinion in Clinical Nutrition and Metabolic Care: January 2014 - Volume 17 - Issue 1 - p 1–4
doi: 10.1097/MCO.0000000000000005
AGEING: BIOLOGY AND NUTRITION: Edited by Tommy Cederholm and John E. Morley

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.

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:

© 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins