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Diet, Lifestyle and Cognition Ageing

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Dr. Yian Gu

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Departments of Neurology, Department of Epidemiology, Taub Institute for Research in Alzheimer’s Disease and the Aging Brain, and Sergievsky Center Columbia University, New York, NY 10032, USA
Interests: dietary factors in brain aging; lifestyle factors in relation to cognitive and functional decline among elderly; nutritional epidemiology of cognitive decline and Alzheimer's disease among elderly

Special Issue Information

Dear Colleagues,

Age-related declines in many cognitive abilities are well-documented and highly associated with subsequent development of Alzheimer’s disease or other types of dementia. Cognitive decline and dementia affect quality of life, functionality, and independence in older adults. While the multifactorial nature of cognitive aging is partially determined by individuals’ genetic profile, growing evidence suggests that nongenetic factors such as diet and physical activity also play important roles. However, despite the increasing evidence supporting the effects of diet quality and physical activity/exercise behaviors on cognitive and brain aging, several research gaps remain. Specifically, there is a need for more studies including underrepresented populations, evaluating gender difference in terms of the effects of nutrients and activities on aging, biological mechanisms explaining the benefits of healthy lifestyles, longitudinal studies and clinical trials, and others. A comprehensive understanding of the role of lifestyle factors in cognition aging may help us to identify potential preventive measures for cognitive decline.

This Special Issue of Nutrients, entitled “Diet and Lifestyle Factors in Cognition Ageing”, describes how lifestyles including nutrition and physical activity influence the health problems associated with aging. Original research, systematic reviews, and meta-analyses are all welcome.

Dr. Yian Gu
Guest Editor

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Keywords

nutrients
dietary pattern
physical activity
cognitive reserve
cognitive aging
dementia

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12 pages, 716 KiB

Open AccessArticle

Prospective Study of Diet Quality and the Risk of Dementia in the Oldest Old

by Ashley C. Flores, Gordon L. Jensen, Diane C. Mitchell, Muzi Na, G. Craig Wood, Christopher D. Still and Xiang Gao

Nutrients 2023, 15(5), 1282; https://doi.org/10.3390/nu15051282 - 04 Mar 2023

Cited by 2 | Viewed by 2089

Abstract

This study examined the associations between overall diet quality and the risk of dementia in a rural cohort among the oldest old. Included in this prospective cohort study were 2232 participants aged

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80 years and dementia-free at the baseline according to the [...] Read more.

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80 years and dementia-free at the baseline according to the Geisinger Rural Aging Study (GRAS), a longitudinal cohort in rural Pennsylvania. In 2009, diet quality was assessed by a validated dietary screening tool (DST). Incident cases of dementia during 2009–2021 were identified using diagnosis codes. This approach was validated by a review of electronic health records. Associations between diet quality scores and the incidence of dementia were estimated using the Cox proportional hazards models, adjusted for potential confounders. Across a mean of 6.90 years of follow-up, we identified 408 incident cases of all-cause dementia. Having a higher diet quality was not significantly associated with a lower risk for incidents of all-cause dementia (adjusted HR for the highest compared with the lowest tertile: 1.01, 95% CI: 0.79, 1.29, P-trend = 0.95). Similarly, we did not observe a significant association between diet quality and altered risks of Alzheimer’s disease and other forms of dementia. Overall, having a higher diet quality was not significantly associated with a lower risk of dementia among the oldest old during the full follow-up. Full article

(This article belongs to the Special Issue Diet, Lifestyle and Cognition Ageing)

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