@article{Custodero_Villani_Agosti_Schilardi_D’Introno_Lozupone_La Montagna_Panza_Solfrizzi_Sabbà_2018, title={Dietary patterns, foods, and food groups: relation to late-life cognitive disorders}, volume={66}, url={https://www.jgerontology-geriatrics.com/article/view/110}, abstractNote={<p>The limited efficacy of disease-modifying therapeutic strategies for mild cognitive impairment (MCI) and Alzheimer’s&nbsp;dementia (AD) underscores the need for preventive measures to reduce the burden of late-life cognitive&nbsp;impairment. The aim of the present review article was to investigate the relationship among dietary patterns,&nbsp;foods, and food groups and late-life cognitive disorders considering the results of observational studies published&nbsp;in the last three years (2014-2016). In the last decade, the association between diet and cognitive function&nbsp;or dementia has been largely investigated. However, more recently, the National Institute on Aging-Alzheimer’s&nbsp;Association guidelines for AD and cognitive decline due to AD pathology introduced some evidence suggesting&nbsp;a direct relation between diet and changes in the brain structure and activity. Several studies focused on the role&nbsp;of the dietary patterns on late-life cognition, with accumulating evidence that combinations of foods and nutrients&nbsp;into certain patterns may act synergistically to provide stronger health effects than those conferred by their&nbsp;individual dietary components. In particular, higher adherence to a Mediterranean-type diet was associated with&nbsp;decreased cognitive decline, although the Mediterranean diet (MeDi) combines several foods, micronutrients,&nbsp;and macronutrients already separately proposed as potential protective factors against dementia and MCI. Moreover,&nbsp;also other emerging healthy dietary patterns such as the Dietary Approach to Stop Hypertension (DASH)&nbsp;and the Mediterranean-DASH diet Intervention for Neurodegenerative Delay (MIND) diets were associated with&nbsp;slower rates of cognitive decline and significant reduction in AD rate. Furthermore, some foods or food groups&nbsp;traditionally considered harmful such as eggs and red meat have been partially rehabilitated, while there is still a&nbsp;negative correlation of cognitive functions with added sugars and trans fatty acids, nutrients also increasing the&nbsp;cardiovascular risk. This would suggest a genesis for the same damage for aging brain.</p&gt;}, number={02 Special}, journal={JOURNAL OF GERONTOLOGY AND GERIATRICS}, author={Custodero, C. and Villani, V. and Agosti, P. and Schilardi, A. and D’Introno, A. and Lozupone, M. and La Montagna, M. and Panza, F. and Solfrizzi, V. and Sabbà, C.}, year={2018}, month={Jun.}, pages={75-86} }