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Dietary Factors and Cognitive Function: with a Focus on Subjective Cognitive Decline
Tian-Shin Yeh1,2,3,4,5, Deborah Blacker6,7, Walter C Willett8
1Department of Physical Medicine and Rehabilitation, School of Medicine, College of Medicine, Taipei Medical University, No.250, Wuxing St, Taipei, 11031, Taiwan. tianshin.yeh@gmail.com.
A healthy diet rich in flavonoids, carotenoids, and plant proteins may reduce the risk of subjective cognitive decline (SCD). Specific foods like berries, citrus, and leafy greens show strong inverse associations with SCD.
Area of Science:
- Nutrition science
- Neuroscience
- Gerontology
Background:
- Age-related cognitive decline is a significant global health concern.
- Dietary interventions show promise in preventing or delaying cognitive aging.
- Subjective cognitive decline (SCD) is an early indicator of cognitive aging.
Purpose of the Study:
- To review recent literature on dietary factors influencing cognitive function.
- To focus on the relationship between diet and subjective cognitive decline (SCD).
Main Methods:
- Narrative review of existing scientific literature.
- Analysis of studies investigating dietary components and cognitive function.
- Examination of associations between specific foods, dietary patterns, and SCD.
Main Results:
- Higher intake of flavonoids, carotenoids, and plant-based protein correlated with lower odds of SCD.
- Berries, citrus fruits/juices, leafy greens, and legumes demonstrated strong inverse associations with SCD.
- Healthy dietary patterns like the Mediterranean and MIND diets were linked to better subjective cognitive function.
Conclusions:
- Dietary choices play a crucial role in maintaining cognitive health.
- Specific nutrient-rich foods and established healthy dietary patterns may lower the risk of late-life SCD.
- Further research into diet and cognitive aging is warranted.
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