Dietary influences on cognitive function with aging: from high-fat diets to healthful eating

摘要: Human epidemiologic studies provide convincing evidence that dietary patterns practiced during adulthood are important contributors to age-related cognitive decline and dementia risk. Diets high in fat, especially trans saturated fats, adversely affect cognition, while those fruits, vegetables, cereals, fish associated with better function lower risk of dementia. While the precise physiologic mechanisms underlying these influences not completely understood, modulation brain insulin activity neuroinflammation likely contribute. Not surprisingly, deficits functions, dependent on medial temporal lobes, apparent type 2 diabetes mellitus (T2DM). Special care food selection at meals should be exercised by T2DM since ingestion rapidly absorbed, high-glycemic index carbohydrate foods further impairs lobe function, food-induced increases oxidative stress cytokine release explaining association between reduction T2DM.