Effects of diet on cognitive function

News reports

food

Vegetables, not fruit, help fight memory problems in old age

Copper increases cognitive decline in older adults on high-fat diet

Curry helps older brains

Simple Lifestyle Changes May Improve Cognitive Function

Apple consumption protects against age-related cognitive decline

Lifestyle changes improve seniors’ memory surprisingly quickly

Eating fish associated with slower cognitive decline

Diet, exercise, stimulating environment helps old dogs learn

High-fat diets impair memory

Calorie restriction leads to some brain benefits but not others in mice

Grape juice may help memory in older adults

More support for value of antioxidants in protecting against age-related cognitive decline

High sugar blood levels linked to poor memory

Calorie restriction reduces age-related brain cell death

Antioxidant-rich diets improve age-related cognitive decline in rats

Sunflower seeds helpful in reducing hypertension and associated cognitive impairment

Energy consumption improves memory performance in the elderly

A good breakfast improves memory function in older adults

October 2006

Vegetables, not fruit, help fight memory problems in old age

A study of 3,718 Chicago residents aged 65 and older found that people who ate at least 2.8 servings of vegetables a day had a 40% slower rate of cognitive decline compared to people who consumed less than one serving of vegetables a day — equivalent to about five years of younger age. Green leafy vegetables had the strongest association to slowing the rate of cognitive decline. The benefit was greater the older the person. However, unexpectedly, fruit consumption was not associated with cognitive change.
The study was published in the October 24 issue of Neurology. Full reference
http://www.eurekalert.org/pub_releases/2006-10/aaon-vnf101706.htm

August 2006

Copper increases cognitive decline in older adults on high-fat diet

A six-year study involving 3,718 Chicago residents age 65 years and older has found that among the 16% who had high levels of saturated and trans fats in their diets, cognitive function deteriorated more rapidly the more copper they had in their diets. Copper intake wasn’t a factor for the rest of the group. Previous studies have found higher levels of copper in the blood of patients with Alzheimer's disease. The finding will need to be confirmed by further research. The dietary recommended allowance of copper for adults is .9 milligrams per day. Organ meats, such as liver, and shellfish are the foods with the highest copper levels, followed by nuts, seeds, legumes, whole grains, potatoes, chocolate and some fruits.
The report appeared in the August issue of Archives of Neurology. Full reference
http://www.sciencedaily.com/releases/2006/08/060816013125.htm
http://www.eurekalert.org/pub_releases/2006-08/jaaj-hcd081006.htm

July 2006

Curry helps older brains

Turmeric, an ingredient of curry, contains curcumin, which is a powerful antioxidant and anti-inflammatory that may inhibit the build-up of amyloid plaques in people with Alzheimer's. Now an investigation of 1010 older Asians (between 60 and 93 years) has found that those who ate curry "occasionally" (once or more in 6 months but less than once a month) and "often" (more than once a month) performed better on a standard test of cognitive function than those who only ate curry "never or rarely".
The report was published online on July 26 in the American Journal of Epidemiology. Full reference
http://www.newscientist.com/article/mg19125635.500?DCMP=NLC-nletter&nsref=mg19125635.500

May 2006

Simple Lifestyle Changes May Improve Cognitive Function

A study involving 17 people (35–69 years) with mild self-reported memory complaints but normal baseline memory performance scores, has found that 2 weeks on a program combining a brain healthy diet plan (5 small meals a day; diet rich in omega-3 fats, antioxidants and low-glycemic carbohydrates like whole grains), relaxation exercises, cardiovascular conditioning (daily walks), and mental exercise (such as crosswords and brain teasers) resulted in participants' brain metabolism decreasing 5% in working memory regions (left dorsolateral prefrontal cortex), suggesting an increased efficiency. Compared to the control group, participants also performed better in verbal fluency.
The study was published in the June issue of the American Journal of Geriatric Psychiatry. Full reference
http://www.newsroom.ucla.edu/page.asp?RelNum=7062

January 2006

Apple consumption protects against age-related cognitive decline

Previous research has found apple juice concentrate alleviated cognitive decline in genetically engineered mice compromised by a deficient diet. A study in normal, aging mice has now found that regular consumption of apple juice (in the context of a balanced diet) protected against the oxidative damage to brain cells that occurs in normal aging. Further, stronger mental acuity resulted when the mice consumed the human equivalent of 2-3 cups of apple juice or 2-4 apples a day. Apples are high in antioxidants.
The study was published in the December issue of the Journal of Alzheimer's Disease. Full reference
http://www.eurekalert.org/pub_releases/2006-01/uaa-ami012306.htm

December 2005

Lifestyle changes improve seniors’ memory surprisingly quickly

A small 14-day study found that those following a memory improvement plan that included memory training, a healthy diet, physical exercise, and stress reduction, showed a 5% decrease in brain metabolism in the dorsal lateral prefrontal region of the brain (involved in working memory) suggesting they were using their brain more efficiently. This change in activity was reflected in better performance on a cognitive measure controlled by this brain region, and participants reported that they felt their memory had improved. The memory training involved doing brainteasers, crossword puzzles and memory exercises. Diet involved eating 5 small meals daily (to prevent fluctuations in blood glucose levels) that were rich in omega-3 fats, low-glycemic index carbohydrates (e.g., whole grains) and antioxidants. Physical exercise involved brisk walking and stretching, and stress reduction involved stretching and relaxation exercises.
The study was presented at the American College of Neuropsychopharmacology's Annual Meeting on December 11-15, in Hawaii.
http://www.eurekalert.org/pub_releases/2005-12/g-nsf121205.htm

October 2005

Eating fish associated with slower cognitive decline

Analysis of data from an ongoing longitudinal study of older adults has found that the rate of cognitive decline over a six-year period was reduced by 10-13% in those who ate fish at least once a week.
The study is available online on Archives of Neurology, and will be published in the December issue. Full reference
http://www.eurekalert.org/pub_releases/2005-10/jaaj-efa100605.htm

January 2005

Diet, exercise, stimulating environment helps old dogs learn

A new study of beagles provides more evidence that diet and mental stimulation are important in reducing or preventing age-related cognitive decline. The study, involving 48 older beagles (aged 7 to 11), compared four combinations of behavioral enrichment (regular exercise and lots of mental stimulation) and supplementation of diet with antioxidants had on a beagle's ability to learn: regular diet and regular experience; regular diet and enriched experience; regular experience and an enriched diet; and enriched diet and an enriched experience. The study followed the beagles over two years. Those in the groups with either an enriched diet or enriched environment did better than those without either, but those who had both the enriched diet and an enriched environment did noticeably better than all the rest.
The study was published in the January 2005 issue of Neurobiology of Aging. Full reference
http://www.eurekalert.org/pub_releases/2005-01/uot-mtc011705.htm
http://www.eurekalert.org/pub_releases/2005-01/nioa-des011805.htm

October 2004

High-fat diets impair memory

Several rodent studies have found evidence that a diet high in fat and empty calories may impair memory.
In one study, young adult male mice were divided into four groups by diet: normal (control) diet, high-saturated-fat diet, high-sugar diet, and diet high in saturated fats and sugar. They were kept on the diet for four months, during which mice on the high-fat and high-fat-&-sugar diets gained significantly more weight than those on the control and high sugar diets. At the end of that time, the mice were tested on a maze task. Mice on the high-fat and high-fat-&-sugar diets performed worse than the other mice. The mice were then exposed to a neurotoxin called kainic acid, which is known to damage nerve cells in the hippocampus. Mice on the high-fat and high-fat-&-sugar diets were significantly more impaired by the neurotoxin.
In another mouse study, obese mice were fed a diet containing about 10% fat for seven months, while control mice were fed standard lab chow containing only 5% fat. On testing, it was found that the obese mice took significantly more trials than the normal-weight mice to both acquire and retain a memory of a foot shock. They also required significantly more trials than control mice to learn to press a lever for milk reinforcement.
A rat study explored whether a diet high in cholesterol and hydrogenated fats affected working memory in middle-aged rats (corresponding to 60 and older for humans). The high-fat, high-cholesterol diet produced significantly higher plasma triglycerides, total cholesterol, high density lipoprotein cholesterol, and low density lipoprotein cholesterol compared with controls. Weight increase and food consumption were similar between the groups. Animals on the high-fat regimen made more errors than animals fed the control diet, especially during the trial that placed the highest demand on their working memory.
Another rat study found that a diet high in fats and carbohydrates worsened cognitive deficits in rats exposed to repeated brief periods of low oxygen during sleep (as experienced by people with sleep apnea).
http://www.eurekalert.org/pub_releases/2004-10/sfn-hdh102604.htm

Calorie restriction leads to some brain benefits but not others in mice

A mouse study has found that although severe calorie restriction prevents certain aging-related changes in the brain, such as the accumulation of free radicals, and impairments in coordination and strength, the reduced diet did not seem to prevent age-related cognitive impairment.
http://www.eurekalert.org/pub_releases/2004-10/wuso-crl102204.htm

December 2003

Grape juice may help memory in older adults

A study of older rats has found that Concord grape juice significantly improved their short-term memory in a water maze test as well as their neuro-motor skills in some coordination, balance and strength tests. The results are similar to those found with blueberries. Concord grape juice has the highest total antioxidants of any fruits, vegetables or juices tested (I assume the point of using “Concord” grape juice is the concentration of grape juice, not that this effect is specific to Concord grapes – although the fact that it is a “purple” grape juice is probably significant).
The preliminary report was presented at the 1st International Conference on Polyphenols and Health recently held in Vichy, France.
http://www.eurekalert.org/pub_releases/2003-12/jai-cgj121803.htm

November 2003

Several studies have come out supporting the value of a diet rich in antioxidants to help stave off cognitive impairment in old age. A recent study has found that old dogs on an antioxidant-rich diet performed as well as young animals on a variety of cognitive tests. Young dogs did not benefit from the diet. Two years ago, researchers reported that a blueberry-enriched antioxidant diet may prevent age-related deterioration of object recognition memory in aged rats. A new report, from a study of the same rats, reveals that the diet also prevented an age-related increase in a protein (NF-kappaB) that responds to oxidative stress, a probable cause of brain aging. This adds to growing evidence that a buildup of oxidative damage is an important factor in brain aging. Another rat study has found that blueberries can help lessen some of the damage caused by a brain injury.
The research was presented at the annual meeting of the Society for Neuroscience.
http://www.eurekalert.org/pub_releases/2003-11/sfn-dmi110603.htm

February 2003

A new study takes an important step in explaining cognitive impairment in diabetics, and suggests a possible cause for some age-related memory impairment. The study assessed non-diabetic middle-aged and elderly people. Those with impaired glucose tolerance (a pre-diabetic condition) had a smaller hippocampus and scored worse on tests for recent memory. These results were independent of age or overall cognitive performance. The brain uses glucose almost exclusively as a fuel source. The ability to get glucose from the blood is reduced in diabetes. The study raises the possibility that exercise and weight loss, which help control blood sugar levels, may be able to reverse some of the memory loss that accompanies aging.
The paper was published in the February 18 issue of Proceedings of the National Academy of Sciences. Full reference
http://www.eurekalert.org/pub_releases/2003-02/nyum-hsb013003.htm

January 2003

A recent rat study has shown that certain proteins that increase with age and are linked to cell death were significantly reduced in the brains of rats whose calories were limited (but nutritionally dense, to guard against malnutrition). Moreover, the levels of a beneficial protein known to protect against neuron death were twice as high in older rats whose calories were restricted by 40%. This is consistent with a number of studies of other species that have found calorie restriction not only boosts life span and general health but also increases mental capacity.
The findings were published on Jan. 2 in the online edition of the journal of the Federation of American Societies for Experimental Biology. Full reference
http://www.eurekalert.org/pub_releases/2003-01/uof-usc010903.htm

August 2002

Research in rats has found that linoleic acid improved not only blood pressure, but also hypertension-induced memory decline, suggesting that the early incorporation of linoleic acid in the diet, may not only help in controlling hypertension, but may also improve hypertension-induced cognitive impairment. Linoleic acid is found in vegetable seed oils, such as safflower, sunflower, and hemp seed.
The findings were presented at an American Physiological Society (APS) intersociety meeting. Full reference
http://www.eurekalert.org/pub_releases/2002-08/aps-mk082602.htm

July 2002

Two new animal studies add to the growing body of evidence that certain fruits and vegetables may slow down or reverse age-related cognitive decline. In the first study, older rats fed a diet rich in spinach for six weeks learned a simple association faster than those fed regular rat food. The second study compared three different foods - one group of older rats ate a diet supplemented by spirulina (high in antioxidants), another was fed a daily ration of apple (moderate in antioxidant activity),and the third was given a cucumber-enriched diet (low in antioxidants). Those fed either spirulina-or apple-enriched diets for two weeks demonstrated improved neuron function, and a suppression of inflammatory substances in the brain. Indeed, spirulina reversed the impairment in adrenergic neural function normally associated with aging. There was no improvement in rats fed a diet supplemented with cucumber. The best fruits and vegetables for antioxidant activity are generally the most colorful.
Both reports appeared in the July 15 issue of the Journal of Neuroscience. Full reference 2
http://www.eurekalert.org/pub_releases/2002-07/uosf-adi071002.htm

November 2001

On four occasions, a small group of older people ( 61–79 years) were given, after the night's fast, either a drink containing protein (whey), carbohydrate (glucose), fat (safflower oil), or a nonenergy placebo. Cognitive tests were given 15 and 60 minutes later. Only the carbohydrate drink increased blood glucose levels, but all 3 of the energy drinks improved memory for paragraphs. Other memory improvements were specific to the type of drink. For example, fat was the only one that enhanced attention. In general, improvement was greater 60 minutes after drinking than 15 minutes after.
The report appeared in the American Journal of Clinical Nutrition. Full reference
http://www.eurekalert.org/pub_releases/2001-10/ajoc-ecr101901.htm

November 2000

A study of 41 healthy seniors aged 60 to 84 found that memory function was improved after a breakfast of wholegrain unsweetened cereal, milk, and juice (compared to no breakfast). This improvement was greatest for those with memory problems and those with early signs of adult-onset diabetes. The study was carried out by researchers at the Baycrest Centre for Geriatric Care at the University of Toronto.
Findings were presented to the Society for Neurosciences meeting in New Orleans.
http://www.baycrest.org/news_archive_2001_breakfast_memory.htm

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coffee

Coffee helps you retain mental sharpness later in the day

January 2002

A recent study of 40 older adults (over 65) confirmed the popular belief in the value of caffeine in helping overcome a decline in mental sharpness later in the afternoon. All the participants (like three-quarters of all people in that age group, studies suggest) described themselves as "morning people". Testing confirmed that they were less alert later in the day. Given coffee, but not told whether it was "real" coffee or decaffeinated, those who drank the regular coffee did not experience mental declines in the afternoon tests. Note that participants were already regular coffee drinkers (and were asked to abstain before arriving for the test).
The study was reported in Psychological Science. Full reference
http://www.nytimes.com/2002/01/01/health/psychology/01AGIN.html?rd=hcmcp?p=041sRh041sTt436WO012000mo9$ho9mk

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folate, B-12

Vitamin B12, folate, and cognitive function

Folic acid supplementation may improve cognitive performance

More evidence for value of folate for aging brains

Preventing high levels of homocysteine may protect against age-related cognitive impairment

Folic acid and vitamin B-12 deficiencies linked to cognitive decline

February 2007

Vitamin B12, folate, and cognitive function

Confirming earlier studies, a large epidemiological study has found that older people with normal vitamin B12 status and high levels of folate had higher scores on a test of cognitive function. The study clarifies some inconsistencies in earlier research by disentangling the interaction between these factors. It appears seniors with normal levels of vitamin B12 perform better if folate level is high, but when vitamin B12 is low, high levels of folate are associated with poor cognitive performance, as well as a greater probability of anemia. There are also indications that the combination might be a factor in some other diseases.
The study appeared in the January issue of the American Journal of Clinical Nutrition. Full reference
http://www.eurekalert.org/pub_releases/2007-02/tu-fab020907.htm

January 2007

Folic acid supplementation may improve cognitive performance

A study involving 818 older adults with raised homocysteine levels and normal vitamin B12 levels found that those given daily folic acid supplements (800 micrograms) for 3 years had lower homocysteine levels and improved cognitive performance compared to those given a placebo.
The findings appeared in the January 20 issue of The Lancet. Full reference
http://www.eurekalert.org/pub_releases/2007-01/l-fas011707.htm

September 2005

More evidence for value of folate for aging brains

Confirming a growing body of evidence, a study of 50-85 year old Boston-area men (members of the ongoing Normative Aging Study) found that men who obtained more folate in their diets showed significantly less of a decline in verbal fluency skills over the course of three years than did men with lower dietary folate intake. High folate levels also appeared protective against declines in spatial copying. The effects of folate were independent of its impact on homocysteine, which turned out to be more strongly associated with tests of memory. Folate is a B vitamin found particularly in leafy green vegetables and citrus fruit.
The study was reported in the American Journal of Clinical Nutrition. Full reference
http://www.eurekalert.org/pub_releases/2005-09/tu-lgv092205.htm

Preventing high levels of homocysteine may protect against age-related cognitive impairment

Previous studies have found a link between high levels of homocysteine and poor cognitive performance, but it has been difficult to work out just what the association is, in view of confounding factors such as cardiovascular risk factors and levels of folate, B12, and B6, all of which play a role in high levels of homocysteine. A new analysis has disentangled these factors, and has found that, in people over 60 (but not those under 60), higher levels of homocysteine are independently associated with lower levels of cognitive performance. Similarly, higher levels of vitamin B12 are associated with higher levels of cognitive performance. The researchers suggest vitamins B12, B6, and folate taken before 60 could help protect against later cognitive impairment.
The report appeared in the August 17 issue of the American Journal of Epidemiology. Full reference
http://www.eurekalert.org/pub_releases/2005-09/bu-atp092705.htm

May 2002

Current estimates suggest that more than one million elderly in Europe and about 750,000 elderly in North America become cognitively impaired each year. Recent research suggests that deficiencies of folate or vitamin B-12 and elevations of plasma homocysteine (tHcy) may be partly responsible. A British study of 331 participants in a longitudinal survey found significant negative effects on cognition in the elderly subjects who had deficiencies of folic acid or vitamin B-12 and elevated tHcy. In the older group (aged 76-78), increased levels of tHcy correlated both with lower serum folate and vitamin B-12 concentrations and with lower cognitive test scores. In the younger group (aged 61-63),higher folate concentrations correlated with higher scores on one of the assessment tests, but otherwise no effects of B vitamins or tHcy were apparent.
Green leafy vegetables, citrus fruits and juices, whole wheat bread and dry beans are good sources of folate.
The findings were published in the American Journal of Clinical Nutrition. Full reference 2
http://www.eurekalert.org/pub_releases/2002-04/ajoc-nsa041902.htm

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gingko

Support for gingko biloba

No support for ginkgo as a memory enhancer

November 2003

A study of seniors with age-associated memory impairment found significant improvement in verbal recall among those who took gingko biloba for six months. PET scans revealed a correlation with better brain function in key brain memory centers, although there was no detectable changes in brain metabolism. Studies of gingko biloba have had conflicting results, and it is suggested that both length of time (most studies have looked at the effect over 3 months or less) and quality of supplement, may be important.
The research was presented at the annual meeting of the Society for Neuroscience.
http://www.eurekalert.org/pub_releases/2003-11/uoc--urf111003.htm

August 2002

In a double-blind study of 230 healthy seniors, half of whom were given gingko biloba and half a placebo, ginkgo biloba was found to have no beneficial effect on memory and related mental functions after six weeks (the manufacturer claims beneficial effects can be noticed after four weeks).
The study was reported in the Aug. 21st issue of the Journal of the American Medical Association. Full reference
http://www.eurekalert.org/pub_releases/2002-08/wc-gfi081602.htm

ginseng

Pilot study finds ginseng may improve memory in stroke dementia patients

February 2003

Following mouse studies showing that ginseng increased the activities of the brain chemicals acetylcholine and choline acetyltransferase, a pilot study of 40 patients (average age 67) with mild to moderate vascular dementia was undertaken by Chinese researchers. 25 patients were randomly selected to receive ginseng extract, while 15 received the drug Duxil® (used to improve memory in elderly dementia patients). Overall, researchers found that patients who took the ginseng compound significantly improved their average memory function after 12 weeks. More research (larger samples, placebo-controls) is needed before this finding can be confirmed.
The study was reported at the American Stroke Association's 28th International Stroke Conference on February 14 in Phoenix.
http://www.eurekalert.org/pub_releases/2003-02/aha-gmi020403.htm

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cholesterol

Low cholesterol also associated with impaired cognition

More support that high cholesterol is a risk factor for cognitive impairment

Cholesterol bad for brain too

November 2007

Not enough 'good' cholesterol makes it harder to recover from stroke

A large study involving men and women over age 35 in the United States, Canada, and Scotland who had suffered a mild to moderate stroke within the past three months, found several factors predicted memory and disability problems after stroke: increased age, non-Caucasian race, recurrent stroke, diabetes, stroke in the left hemisphere of the brain, higher levels of homocysteine and lower levels of high-density lipoproteins (HDL), otherwise known as “good” cholesterol. “People with low levels of HDL, high levels of homocysteine, and diabetes are twice as likely as those without such problems to have poorer cognitive function and greater disability after stroke … (and) stroke recovery was the most difficult for people over the age of 57 with high levels of homocysteine ...”
The findings were published in the November 27 issue of Neurology.  Full reference
http://www.eurekalert.org/pub_releases/2007-11/aaon-ne112007.php

February 2005

Low cholesterol also associated with impaired cognition

Data from 789 men and 1,105 women from the Framingham Heart Study has found that those who had the lowest total cholesterol performed significantly more poorly on tests of similarities, word fluency, and attention/concentration than patients with higher cholesterol levels. Those in the lowest total cholesterol group (a level of under 200) were 49% more likely to perform poorly and 80% more likely to perform very poorly than were participants in the highest total cholesterol group (240 to 380). The finding should not be taken as a warning against those with high cholesterol taking medication to lower it; the study applies to those with naturally low cholesterol levels, and previous studies have shown that both high and low cholesterol have led to poor cognitive performance.
The study findings were published in the January/February issue of Psychosomatic Medicine. Full reference
http://preventdisease.com/news/articles/021505_low_cholesterol_mental.shtml

February 2004

More support that high cholesterol is a risk factor for cognitive impairment

A new study has found that patients with a history of high cholesterol had a lower risk of cognitive impairment three to six months after stroke. The finding likely relates to high cholesterol treatment, rather than any positive effect of cholesterol. About 45% of the patients were being treated with cholesterol-lowering drugs known as statins before their stroke. Previous observational studies have indicated that statin therapy is associated with a reduced risk of Alzheimer's disease and vascular dementia.
A study of 103 consecutive ischemic stroke patients — 41 diagnosed with VCIND (vascular cognitive impairment-no dementia) and 62 who had no evidence of cognitive impairment after their strokes — identified three statistically significant predictors of cognitive impairment: the patient's level of education, the presence of heart disease, and a history of high cholesterol (hypercholesterolemia). When the researchers controlled for education level (education being an established protective factor for cognitive impairment), only hypercholesterolemia remained as a statistically significant predictor of the risk for cognitive impairment.
The studies were presented at the American Stroke Association's 29th International Stroke Conference.
http://www.eurekalert.org/pub_releases/2004-02/aha-cdm012704.htm

March 2002

An analysis of data on 1037 older women who had participated in a clinical trial of hormone replacement therapy found that high cholesterol levels increase the risk of cognitive impairment. It is speculated that, in addition to clogging arteries, and possibly leading to vascular changes in the brain, cholesterol may promote the clumping of a protein called beta-amyloid, which is believed to damage the brain in Alzheimer’s disease patients.
The study was published in the March issue of Archives of Neurology.
http://www.eurekalert.org/pub_releases/2002-03/uoc--cbf031302.htm

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dietary supplements

French maritime pine bark improves memory in elderly

Long-term beta carotene supplementation may help prevent cognitive decline

Dietary supplements improve old rats' memory and energy levels

March 2008

French maritime pine bark improves memory in elderly

A double-blind, placebo controlled, matched pairs study examined the effects of Pycnogenol (an antioxidant plant extract from the bark of the French maritime pine tree) on a range of cognitive and biochemical measures in 101 senior individuals aged 60-85 years old. Participants had a daily dose of 150mg for three months. Pycnogenol improved both numerical working memory as well as spatial working memory. Blood samples revealed that F2-isoprostanes significantly decreased with Pycnogenol, a sign of reduced oxidation of nerve membranes, suggesting that the antioxidant activity of Pycnogenol plays a major role for the clinical effects. Several recent research studies have found Pycnogenol reduced ADHD symptoms such as hyperactivity and improved attention, concentration and motor-visual coordination in children with ADHD. Pycnogenol extract has been studied for 35 years and is available in more than 600 dietary supplements.
The study will appear in a forthcoming issue of in the Journal of Psychopharmacology, and was presented at the 2008 World Congress on Oxidants and Antioxidants in Biology in Santa Barbara, CA.
http://www.eurekalert.org/pub_releases/2008-03/mg-nsp031708.php

November 2007

Long-term beta carotene supplementation may help prevent cognitive decline

A large, long-running study has found that men who took beta carotene supplements for 15 years or longer had significantly higher scores on several cognitive tests compared with men who took placebo. There was no such effect in those men who took the supplements for a year. The researchers suggest that although the benefits were modest in themselves, they may predict substantial differences in eventual risk of dementia. However, it should be noted that beta carotene is not without risks—for example, it may increase the risk of lung cancer in smokers — and that it would be premature to advise use of such supplements.
The report appeared in the November 12 issue of Archives of Internal Medicine.  Full reference
http://www.eurekalert.org/pub_releases/2007-11/jaaj-lbc110807.php

February 2002

After only a month, older rats fed two chemicals normally found in the body's cells and available as dietary supplements — acetyl-L-carnitine and an antioxidant, alpha-lipoic acid — performed better on memory tests, and had noticeably more energy (on a par with a “middle-aged” rat). It is thought that these chemicals act on the mitochondria, the “power-houses” of the cells. Mitochondria are increasingly being implicated as especially vulnerable to the aging process. Carnitine is a natural compound produced in the cell and obtained in the diet through meats and vegetables. It has been shown to improve balance and short-term memory in human. Lipoic acid is found in green, leafy vegetables.
The University of California has patented use of the combination of the two supplements to rejuvenate cells. Human clinical trials are currently underway.
Three reports appeared in the February 19 issue of the Proceedings of the National Academy of Sciences.Full references
http://www.eurekalert.org/pub_releases/2002-02/uoc--dsm021502.htm
http://www.eurekalert.org/pub_releases/2002-02/osu-crr021902.htm

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alcohol

Moderate alcohol intake associated with better mental function in older women

More support for benefits of some alcohol

Moderate alcohol intake may reduce cognitive decline in older women

Drinking too much alcohol, and not enough, increases risk of cognitive impairment

Moderate alcohol consumption may help prevent dementia

May 2006

Moderate alcohol intake associated with better mental function in older women

A study of over 7,000 older women (65-80) found that those who drink a moderate amount of alcohol have slightly higher levels of mental function than non-drinkers, particularly in verbal abilities. The researcher warned that "Until we better understand the reasons why alcohol consumption is associated with better cognitive functioning, these results on their own are not a reason for people who don't drink to start or for those who drink to increase their intake."
The study is available online in Neuroepidemiology. Full reference
http://www.eurekalert.org/pub_releases/2006-05/wfub-mai053106.htm

January 2006

More support for benefits of some alcohol

A longitudinal study of an elderly community sample found that, over an average of 7 years, mild-to-moderate drinking was associated with less average decline in cognitive function compared to not drinking.
The study appeared in the October issue of Neurology. Full reference
http://www.neurology.org/cgi/content/abstract/65/8/1210

January 2005

Moderate alcohol intake may reduce cognitive decline in older women

Two recent large-scale epidemiological studies have come out recently with similar findings. Data from the Women's Health Initiative Memory Study (involving 4,461 women aged 65 to 79 years) has revealed that women who reported having one or more alcohol drinks daily had a 40% lower risk of significant declines in cognitive function over time, compared to women who reported no alcohol intake. It is possible that moderate alcohol intake may reduce the risk for narrowed vessels in the brain. In addition, alcohol may decrease the formation of plaque that is associated with Alzheimer's disease.
Data from the Nurses' Health Study, begun in 1976 and involving 12,480 women, now aged between 70 and 81 years old, has found that women who had the equivalent of one drink a day had a 23% lower risk of becoming mentally impaired during a two-year period, compared with non-drinkers. It made no significant difference whether they drank beer or wine.
The first study was reported in the February 1 issue of the American Journal of Epidemiology. Full reference
The study was reported in the January 20 issue of the New England Journal of Medicine. Full reference
http://www.eurekalert.org/pub_releases/2005-01/wfub-mai012105.htm (1^st study)
http://www.nature.com/news/2005/050117/full/050117-10.html (2^nd study)

September 2004

Drinking too much alcohol, and not enough, increases risk of cognitive impairment

In Finland, researchers re-examined 1018 participants from a study of 1464 men and women aged 65-79 studied in 1972 or 1977. They found that participants who drank no alcohol in midlife as well as those who drank alcohol frequently were twice as likely to have mild cognitive impairment in old age compared to those who drank alcohol infrequently. The effect of alcohol was however modified by the presence of the apolipoprotein e4 allele (implicated in dementia risk). People who were carriers of the apolipoprotein e4 allele had an increased risk of dementia with increasing alcohol consumption, with carriers of the gene significantly reducing their risk by never drinking.
The study was reported in the September 4 issue of the British Medical Journal. Full reference

December 2001

Recent research has suggested that moderate alcohol consumption may have positive health benefits for cardiovascular and cerebrovascular functioning. Given the connection between dementia in old age and cerebrovascular disease, a recent Italian study analyzed data from 15,807 patients (65 years of age or older) to assess whether there is any link between alcohol consumption and cognitive function. Signs of cognitive derangement were found in 19% of the participants who reported regular alcohol consumption, and in 29% of those who abstained from alcohol. The quantity of daily alcohol consumption was an important factor. The risk of cognitive impairment was reduced among women whose daily alcohol consumption was less than 40 grams and among men who drank less than 80 grams. Higher levels of alcohol consumption showed an increased risk of cognitive impairment when compared with both abstainers and moderate drinkers.
The study was reported in the December issue of Alcoholism: Clinical & Experimental Research. Reference
http://www.eurekalert.org/pub_releases/2001-12/ace-aad121001.htm

A Dutch study suggests that light-to-moderate alcohol consumption could reduce the risk of dementia among older people. Light-to-moderate alcohol consumption (1 to 3 drinks per day) was associated with a 42% risk reduction of all dementia, and around a 70% reduction in risk of vascular dementia.
The study was reported in the 26 January issue of The Lancet. Full reference

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