Diet, nutrition and the ageing brain: current evidence and new directions

Research output: Contribution to journalReview article

24 Citations (Scopus)

Abstract

Globally populations are ageing. By 2050, it is estimated that there will be two billion people aged 60 years or over, of which 131 million are projected to be affected by dementia, while depression is predicted to be the second leading cause of disability worldwide by 2020. Preventing or delaying the onset of these disorders should therefore be a public health priority. There is some evidence linking certain dietary patterns, particularly the Mediterranean diet, with a reduced risk of dementia and depression. Specific dietary components have also been investigated in relation to brain health, with emerging evidence supporting protective roles for n-3 PUFA, polyphenols, vitamin D and B-vitamins. At this time, the totality of evidence is strongest in support of a role for folate and the metabolically related B-vitamins (vitamin B12, vitamin B6 and riboflavin) in slowing the progression of cognitive decline and possibly reducing the risk of depression in ageing. Future studies incorporating new technologies, such as MRI and magnetoencephalography, offer much promise in identifying effective nutrition interventions that could reduce the risk of cognitive and mental disorders. This review will explore the ageing brain and the emerging evidence linking diet and specific nutrients with cognitive function and depression in ageing, with the potential to develop strategies that could improve quality of life in our ageing population.
LanguageEnglish
Pages152-163
JournalPROCEEDINGS OF THE NUTRITION SOCIETY
Volume77
Issue number2
Early online date10 Jan 2018
DOIs
Publication statusPublished - 31 May 2018

Fingerprint

Depression
Diet
Vitamin B Complex
Brain
Dementia
Mediterranean Diet
Magnetoencephalography
Health Priorities
Vitamin B 6
Riboflavin
Omega-3 Fatty Acids
Polyphenols
Vitamin B 12
Folic Acid
Mental Disorders
Vitamin D
Cognition
Population
Public Health
Quality of Life

Keywords

  • Nutrition: Cognition: Depression: Ageing: B-vitamins

Cite this

@article{5aba3f0331e54c86bac60e9e02a0ad0e,
title = "Diet, nutrition and the ageing brain: current evidence and new directions",
abstract = "Globally populations are ageing. By 2050, it is estimated that there will be two billion people aged 60 years or over, of which 131 million are projected to be affected by dementia, while depression is predicted to be the second leading cause of disability worldwide by 2020. Preventing or delaying the onset of these disorders should therefore be a public health priority. There is some evidence linking certain dietary patterns, particularly the Mediterranean diet, with a reduced risk of dementia and depression. Specific dietary components have also been investigated in relation to brain health, with emerging evidence supporting protective roles for n-3 PUFA, polyphenols, vitamin D and B-vitamins. At this time, the totality of evidence is strongest in support of a role for folate and the metabolically related B-vitamins (vitamin B12, vitamin B6 and riboflavin) in slowing the progression of cognitive decline and possibly reducing the risk of depression in ageing. Future studies incorporating new technologies, such as MRI and magnetoencephalography, offer much promise in identifying effective nutrition interventions that could reduce the risk of cognitive and mental disorders. This review will explore the ageing brain and the emerging evidence linking diet and specific nutrients with cognitive function and depression in ageing, with the potential to develop strategies that could improve quality of life in our ageing population.",
keywords = "Nutrition: Cognition: Depression: Ageing: B-vitamins",
author = "Katie Moore and Catherine Hughes and Mary Ward and Leane Hoey and Helene McNulty",
year = "2018",
month = "5",
day = "31",
doi = "10.1017/S0029665117004177",
language = "English",
volume = "77",
pages = "152--163",
journal = "Proceedings of the Nutrition Society.",
issn = "0029-6651",
publisher = "Cambridge University Press",
number = "2",

}

Diet, nutrition and the ageing brain: current evidence and new directions. / Moore, Katie; Hughes, Catherine; Ward, Mary; Hoey, Leane; McNulty, Helene.

In: PROCEEDINGS OF THE NUTRITION SOCIETY, Vol. 77, No. 2, 31.05.2018, p. 152-163.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Diet, nutrition and the ageing brain: current evidence and new directions

AU - Moore, Katie

AU - Hughes, Catherine

AU - Ward, Mary

AU - Hoey, Leane

AU - McNulty, Helene

PY - 2018/5/31

Y1 - 2018/5/31

N2 - Globally populations are ageing. By 2050, it is estimated that there will be two billion people aged 60 years or over, of which 131 million are projected to be affected by dementia, while depression is predicted to be the second leading cause of disability worldwide by 2020. Preventing or delaying the onset of these disorders should therefore be a public health priority. There is some evidence linking certain dietary patterns, particularly the Mediterranean diet, with a reduced risk of dementia and depression. Specific dietary components have also been investigated in relation to brain health, with emerging evidence supporting protective roles for n-3 PUFA, polyphenols, vitamin D and B-vitamins. At this time, the totality of evidence is strongest in support of a role for folate and the metabolically related B-vitamins (vitamin B12, vitamin B6 and riboflavin) in slowing the progression of cognitive decline and possibly reducing the risk of depression in ageing. Future studies incorporating new technologies, such as MRI and magnetoencephalography, offer much promise in identifying effective nutrition interventions that could reduce the risk of cognitive and mental disorders. This review will explore the ageing brain and the emerging evidence linking diet and specific nutrients with cognitive function and depression in ageing, with the potential to develop strategies that could improve quality of life in our ageing population.

AB - Globally populations are ageing. By 2050, it is estimated that there will be two billion people aged 60 years or over, of which 131 million are projected to be affected by dementia, while depression is predicted to be the second leading cause of disability worldwide by 2020. Preventing or delaying the onset of these disorders should therefore be a public health priority. There is some evidence linking certain dietary patterns, particularly the Mediterranean diet, with a reduced risk of dementia and depression. Specific dietary components have also been investigated in relation to brain health, with emerging evidence supporting protective roles for n-3 PUFA, polyphenols, vitamin D and B-vitamins. At this time, the totality of evidence is strongest in support of a role for folate and the metabolically related B-vitamins (vitamin B12, vitamin B6 and riboflavin) in slowing the progression of cognitive decline and possibly reducing the risk of depression in ageing. Future studies incorporating new technologies, such as MRI and magnetoencephalography, offer much promise in identifying effective nutrition interventions that could reduce the risk of cognitive and mental disorders. This review will explore the ageing brain and the emerging evidence linking diet and specific nutrients with cognitive function and depression in ageing, with the potential to develop strategies that could improve quality of life in our ageing population.

KW - Nutrition: Cognition: Depression: Ageing: B-vitamins

U2 - 10.1017/S0029665117004177

DO - 10.1017/S0029665117004177

M3 - Review article

VL - 77

SP - 152

EP - 163

JO - Proceedings of the Nutrition Society.

T2 - Proceedings of the Nutrition Society.

JF - Proceedings of the Nutrition Society.

SN - 0029-6651

IS - 2

ER -