Related Experiment Video

Updated: May 20, 2026

A Machine Learning Approach to Design an Efficient Selective Screening of Mild Cognitive Impairment
12:18

A Machine Learning Approach to Design an Efficient Selective Screening of Mild Cognitive Impairment

Published on: January 11, 2020

Relative intake of macronutrients impacts risk of mild cognitive impairment or dementia

Rosebud O Roberts1, Lewis A Roberts, Yonas E Geda

  • 1Department of Health Sciences Research, Mayo Clinic, Rochester, MN, USA. roberts.rosebud@mayo.edu

Journal of Alzheimer'S Disease : JAD
|July 20, 2012
PubMed

Insights

High carbohydrate intake increases dementia risk, while higher fat and protein intake may reduce it. Dietary patterns impact cognitive health in older adults.

Area of Science:

  • Gerontology
  • Nutritional Science
  • Neurology

Background:

  • High caloric intake is linked to cognitive impairment.
  • Macronutrient distribution significantly influences total caloric intake.

Purpose of the Study:

  • To examine the association between macronutrient energy percentages and the incidence of mild cognitive impairment (MCI) or dementia.
  • Investigate how dietary composition affects cognitive decline in the elderly.

Main Methods:

  • Population-based prospective cohort study of elderly individuals (median age 79.5 years).
  • Follow-up over a median of 3.7 years with regular cognitive assessments (Clinical Dementia Rating scale, neurological evaluation, neuropsychological testing).
  • Dietary intake assessed via food-frequency questionnaires; macronutrient energy percentages calculated.

Main Results:

  • Among 937 cognitively normal participants at baseline, 200 developed MCI or dementia.
  • Elevated risk of MCI or dementia observed with high carbohydrate intake (upper quartile HR 1.89).
  • Reduced risk of MCI or dementia associated with high fat intake (upper quartile HR 0.56) and high protein intake (upper quartile HR 0.79).

Conclusions:

  • Dietary patterns high in carbohydrates and low in fat and protein may increase the risk of MCI or dementia in older adults.
  • Macronutrient composition of the diet plays a crucial role in cognitive health trajectories.

Related Concept Videos

Dementia l: Introduction01:22

Dementia l: Introduction

Dementia is an acquired, progressive syndrome characterized by a decline in multiple cognitive domains severe enough to impair daily functioning and reduce independence. Although memory loss is a central feature, the diagnosis requires additional deficits involving language, executive function, visuospatial skills, judgment, calculation, or abstract reasoning. These cognitive impairments reflect underlying neurodegenerative or vascular processes that gradually disrupt neuronal networks...
Alzheimer Disease l: Introduction01:29

Alzheimer Disease l: Introduction

Alzheimer disease is a chronic, progressive, and irreversible neurodegenerative disorder and the most common cause of dementia in older adults. It leads to gradual neuronal loss, causing cognitive decline, behavioral changes, and loss of functional independence.Risk Factors and EtiologyThe disease is multifactorial. Age is the strongest risk factor, with prevalence doubling every 5 years after age 65. Genetic factors include mutations in genes such as APP, PSEN1, and PSEN2, which are associated...
Dementia01:30

Dementia

Dementia is a collective term for cognitive disorders primarily affecting memory, thinking, and reasoning. It is not a specific disease but a syndrome, with Alzheimer's disease being the most common cause, accounting for approximately 60-80% of cases. Other types include vascular dementia, Lewy body dementia, and frontotemporal dementia. Dementia affects millions worldwide, particularly older adults, though it is not a normal part of aging.
The progression of dementia is generally gradual.
Development of Human Microbiota01:30

Development of Human Microbiota

The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from the skin...
Regulation of Food Intake01:30

Regulation of Food Intake

Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
Gut-Brain Axis01:22

Gut-Brain Axis

The gut–brain axis is a bidirectional communication system that connects the gastrointestinal tract and the brain. This interaction is mediated through multiple pathways, including the vagus nerve, hormonal signals, immune responses, and chemical messengers produced by gut microbes.Microbial Contributions to Brain FunctionGut microbiota contributes significantly to brain function by producing neuroactive compounds. These include neuroactive compounds that influence neurotransmitters such as...