A diet based on multiple functional concepts improves cognitive performance in healthy subjects

Nutrition & Metabolism

Inger Björck³  Karl Radeborg¹  Maria Johansson³  Juscelino Tovar³  Anne Nilsson² 

[1] Department of Psychology, Lund University, Lund, Sweden;Department of Applied Nutrition and Food Chemistry, Lund University, P.O. Box 124, Lund, SE-221 00, Sweden;Antidiabetic Food Centre, Lund University, Lund, SE-221 00, Sweden

关键词: Crossover design;    Randomized controlled trial;    Dietary prevention;    Metabolic syndrome;    Metabolic disease;    Metabolic disorders;    Ageing;    Diet and cognitive functions;    Cognitive decline;    Cognitive performance;   

Others  :  803316
DOI  :  10.1186/1743-7075-10-49

 received in 2013-02-07, accepted in 2013-07-11,  发布年份 2013

【 摘 要 】

Background

Disorders such as the metabolic syndrome (MetS), impaired glucose tolerance and diabetes, are associated with increased risk of cognitive decline. Also several of the individual key features that define the MetS, e.g. hypertension, impaired glucose regulation, dyslipidemia, obesity, and inflammation, are related to an increased risk of cognitive decline. Consequently, a diet that prevents metabolic disorders might be expected to prevent cognitive decline. The purpose of the present study was to, in overweight but otherwise healthy subjects, investigate effects on cognitive functions of a dietary regime combining multiple functional concepts potentially beneficial to risk markers associated with MetS. The purpose was in addition to evaluate cognitive performance in relation to results on cardiometabolic risk variables (BMI, blood pressure, glucose, insulin, cholesterol, triglycerides, free fatty acids, lipoprotein A-1 and B, hs-CRP, HbA1c, interleukin-6, TNF-α, and PAI-1).

Methods

Fourty-four healthy women and men (50–73 years, BMI 25–33, fasting glycemia ≤ 6.1 mmol/L) participated in a randomized, controlled crossover intervention, comparing a multifunctional diet (active diet (AD)) including foods with a potential anti-inflammatory action, with a control diet (CD) devoid of the “active” components. Both diets were composed in close agreement with the Nordic dietary recommendations. Each diet was consumed during 4 wk, separated by a 4 wk washout period. Cognitive tests were performed at fasting and in the postprandial period after a standardized breakfast, after each diet period.

Results

In comparison with the CD, the AD improved performance in the Rey Auditory-Verbal Learning test (recognition test, p < 0.05, ANOVA, n = 42) and significantly improved performance in test of selective attention, which also included aspects of working memory (p < 0.05, n = 40). Performance in cognitive tests was inversely associated with plasma concentrations of cardiometabolic risk markers (fasting cholesterol, blood glucose, blood pressure) and cardiovascular risk scores (Framingham and Reynols), and positivly associated with apolipoprotein A1 (p < 0.05).

Conclusions

The results indicate that diet characteristics may modulate cognitive performance. A relationship seems to exist between cardiometabolic risk markers and cognitive performance in apparently healthy subjects. The results provide additional motives for diet based prevention of metabolic disturbances related to the MetS.

【 授权许可】

   
2013 Nilsson et al.; licensee BioMed Central Ltd.

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