Mediterranean, DASH or MIND Diets (2019)

Alcohol, caffeine and cognitive deficits (2021)

Homocysteine & Alzheimer’s Disease (2002)

A total of 1092 subjects without dementia (667 women and 425 men; average age, 76 years) were followed for an average of 8 years. Their homocysteine levels were monitored and it was noted which of those went onto develop dementia and Alzheimer’s. The authors concluded that an increased level of homocysteine in the blood is a “strong, independent risk factor for the development of dementia and Alzheimer’s Disease”. There was a doubling of risk for Alzheimer’s with a homocysteine level greater than 14mmol/l.

Seshadri S et al,Plasma homocysteine as a risk factor for dementia and Alzheimer’s disease.N Engl J Med., 346(7):476-83, 2002

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Cognitive Performance & Fish Intake (2007)

This study examined the relationship between cognitive performance & fish intake. The study included 2,031 elderly Norwegians. The researchers report those eating at least 10 grams of fish a day performed significantly better in tests for cognitive performance, compared with people who ate less than 10 grams of fish and fish products. The best test scores occurred in those who consumed the most fish and fish products, which equates to 75 grams per day. Positive effects were observed to be more pronounced in unprocessed fish compared with processed fish intake. Interestingly, there was no significant difference between the consumption of lean or fatty fish, suggesting that the effects were due to something other than omega-3 fatty acids. However, further research is required to explore this area further.

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Nurk E et al., ‘Cognitive performance among the elderly and dietary fish intake: the Hordaland Health Study’, Am J Clin Nutr. 2007 Nov;86(5):1470-8

Fish Oil & Cognitive Decline (2007)

This study investigated fish oil & cognitive decline. 210 men aged 70 to 89 years old were followed for 5 years. There was a significant association between intake of fish oil (EPA and DHA) from diet and rate of cognitive decline, with those taking in the most fish oil from oily fish showing the least decline. The measure of decline used the Mini-Mental State Exam (MMSE) which includes questions on orientation to time and place, registration, attention and calculation, recall, language, and visual construction.

B M van Gelder et al, ‘Fish consumption, n-3 fatty acids, and subsequent 5-y cognitive decline in elderly men: the Zutphen Elderly Study’ American Journal of Clinical Nutrition, vol (85)4; 1142-1147, 2007

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Calcium & Cognitive Decline (2007)

A total of 4,500 elderly people were involved in a 5-11 year study of the effects of blood calcium levels on cognitive decline. Cognitive function was measured using the Mini-Mental State Examination (MMSE) and other measures of attention and memory. Higher levels of blood calcium (but still within the normal levels) was associated with worse cognitive function at the beginning of the study. They were also associated with a faster rate of decline in cognitive function during follow-up.

Schram MT et al, ‘Serum calcium and cognitive function in old age’, J Am Geriatr Soc. 2007 Nov;55(11):1786-92

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Omega 3 & Cognitive Decline (2007)

This study investigated omega 3 & cognitive decline. This was a prospective study of 2,000 people aged 50 to 65 years old. Results indicated that risk of global cognitive decline increased with elevated palmitic acid in both fractions and with high arachidonic acid and low linoleic acid in cholesteryl esters. Higher n-3 HUFAs reduced the risk of decline in verbal fluency, particularly in hypertensive and dyslipidemic subjects.

M A Beydoun, ‘Plasma n-3 fatty acids and the risk of cognitive decline in older adults: the Atherosclerosis Risk in Communities Study’, Am J Clin Nutr., vol 85(4):1103-1111, 2007

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Cognitive Activity& Lifespan (2012)

This study investigated cognitive activity & lifespan.  In this study, researchers wanted to compare cognitive and physical activity taken over a person’s lifetime with the amount of a protein called ß-amyloid which had been deposited in their brain. ß-amyloid is the protein which is the key marker of Alzheimer’s disease. In total they studied 86 people (65 healthy older individuals with an average age of 76 years, 10 Alzheimer’s patients with an average age of 75 years, and 11 young healthy people with an average age of 25 years).

The researchers found a significant association between lower levels of ß-amyloid and greater participation in cognitively stimulating activities across the lifespan, particularly when undertaken in early and middle life. The researchers’ findings suggest that keeping your brain active throughout life may prevent or slow deposition of ß-amyloid, perhaps influencing the onset and progression of Alzheimer’s disease.

Landau SM, Marks SM, Mormino EC, Rabinovici GD, Oh H, O’Neil JP, Wilson RS, Jagust WJ. (2012) Association of Lifetime Cognitive Engagement and Low ß-Amyloid Deposition.Arch Neurol. Jan 23. [Epub ahead of print]

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Omega 3 & Cognitive Performance (2007)

This research investigated omega 3 & cognitive performance. Dutch researchers used data from a trial involving 404 men and women (average age 60 at the start). The researchers report that higher blood levels of omega-3 fatty acids was associated with a 60 % lower decline in mental processing speed over three years.

Dullemeijer C et al., ‘n 3 Fatty acid proportions in plasma and cognitive performance in older adults’, Am J Clin Nutr. 2007 Nov;86(5):1479-85

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Fish & Memory (2014)

This study investigated fish & memory. In this study, 260 healthy people were assessed for their level of fish consumption, their cognitive function and also underwent an MRI to assess their brain volume twice with a 10-year interval. It was found that those who ate baked or grilled fish on a weekly basis had better cognitive function and better levels of grey matter in their brain.

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Raji, C. A., Erickson, K. I., Lopez, O. L., Kuller, L. H., Gach, H. M., Thompson, P. M., Riverol, M., & Becker, J. T. (2014). Regular fish consumption and age-related brain gray matter loss. American journal of preventive medicine, 47(4), 444–451. https://doi.org/10.1016/j.amepre.2014.05.037