饮食因素和认知功能:专注于主观认知衰退
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.
Current nutrition reports
|April 26, 2025
概括
富含黄类,胡卜素和植物蛋白质的健康饮食可能会降低主观认知衰退 (SCD) 的风险. 某些特定的食物,如果,类和绿叶蔬菜,与SCD有强烈的反向关联.
科学领域:
- 营养科学 营养科学
- 神经科学是一个神经科学.
- 老年学是一门学科.
背景情况:
- 与年龄相关的认知能力下降是一个重大的全球健康问题.
- 饮食干预措施在预防或延缓认知衰老方面表现有前途.
- 主观认知衰退 (SCD) 是认知衰老的早期指标.
研究的目的:
- 审查最近关于影响认知功能的饮食因素的文献.
- 专注于饮食和主观认知衰退 (SCD) 之间的关系.
主要方法:
- 现有科学文献的叙述性审查.
- 对调查饮食成分和认知功能的研究进行分析.
- 检查特定食物,饮食模式和SCD之间的关联.
主要成果:
- 摄入较高的黄类,胡卜素和植物性蛋白质与较低的SCD几率相关.
- 果,类水果/果汁,绿叶蔬菜和豆类表现出与SCD的强烈反向关联.
- 像地中海和MIND饮食这样的健康饮食模式与更好的主观认知功能有关.
结论:
- 饮食选择在维持认知健康方面发挥着至关重要的作用.
- 特定的营养丰富的食物和建立的健康饮食模式可能会降低晚年SCD的风险.
- 进一步研究饮食和认知衰老是有必要的.
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