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Exploring associations between nutritional intake and cognitive performance in Spanish older adults
Teresa Lopez de Coca1,2, Lourdes Bosch2, Victoria Villagrasa1,2
1Cátedra DeCo MICOF-CEU UCH, Universidad Cardenal Herrera-CEU, CEU Universities, Valencia, Spain.
Frontiers in Nutrition
|December 15, 2025
Summary
Specific foods like nuts and olive oil may support cognitive health in aging adults. Conversely, high intake of dairy, refined grains, and red meat is linked to poorer cognitive function, especially verbal fluency.
Area of Science:
- Gerontology
- Nutritional Science
- Cognitive Neuroscience
Background:
- Global aging populations necessitate identifying dietary factors for cognitive health.
- Research is shifting from specific nutrients to habitual food group consumption for cognitive domains.
Purpose of the Study:
- To examine the relationship between dietary habits and cognitive domains (memory, verbal fluency, global mental status) in older adults.
- To analyze food consumption patterns in relation to specific cognitive functions.
Main Methods:
- Cross-sectional study analyzing habitual food consumption.
- Spearman correlation coefficients used to assess associations between diet and cognition.
Main Results:
- Nutrient-dense foods (nuts, EVOO, dark chocolate, eggs) associated with better memory and verbal fluency.
- Higher intake of dairy, refined grains, sugary products, and red meat linked to lower verbal fluency.
- Positive association between total fat and monounsaturated fatty acids (MUFA); inverse association with saturated/trans fats and protein.
Conclusions:
- Identifies specific foods correlating with cognitive function in aging adults.
- Highlights potential of food-based dietary strategies for cognitive health preservation.
- Suggests food-based approaches may help delay age-related cognitive decline.
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