Toronto, Ontario – November 06, 2007 – Research has shown convincing evidence that dietary patterns practiced during adulthood are important contributors to age-related cognitive decline and dementia risk. An article published in Annals of the New York Academy of Sciences highlights information on the benefits of diets high in fruit, vegetables, cereals and fish and low in saturated fats in reducing dementia risk.
Adults with diabetes are especially sensitive to the foods they eat with respect to cognitive function. Specifically, an adult with diabetes will experience a decline in memory function after a meal, especially if simple carbohydrate foods are consumed. While the precise physiological mechanisms underlying these dietary influences are not completely understood, the modulation of brain insulin levels likely contributes.
This deficit can be prevented through healthful food choices at meals. The findings suggest that weight maintenance reduces the risk of developing obesity-associated disorders, such as high blood pressure and high cholesterol, and is an important component of preserving cognitive health.
The work shows another benefit of maintaining healthful eating practices with aging – the same ones proposed by most diabetes and heart & stroke foundations. “This type of information should be able to empower the individual, knowing that he/she can be actively engaged in activities and lifestyles that should support cognitive health with aging,” says Carol Greenwood, author of the study.
This study, entitled “Dietary Influences on Cognitive Function with Aging,” is published in volume 1114 of the Annals of the New York Academy of Sciences: Healthy Aging and Longevity. Members of the media wishing to receive a PDF of this article may contact journalnews@bos.blackwellpublishing.net.
Carol Greenwood, MSc, Ph.D., is a Professor of Nutrition at the University of Toronto and a Senior Scientist at KLARU Baycrest. She can be reached for questions at carol.greenwood@utoronto.ca.
The Annals of the New York Academy of Sciences is one of the oldest scientific journals in the United States and among the most cited of multidisciplinary scientific serials. Continuously published since 1823, the Annals is the premier publication of the Academy. With 28 volumes published annually by Blackwell Publishing, the Annals provides multidisciplinary perspectives on research of current scientific interest with far-reaching implications for the wider scientific community and society at large. For more information, please visit www.blackwellpublishing.com/nyas.