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Sex differences in the relationship between dietary pattern adherence and cognitive function among older adults: findings from the NuAge study.

Author(s): D'Amico D, Parrott MD, Greenwood CE, Ferland G, Gaudreau P, Belleville S, Laurin D, Anderson ND, Kergoat MJ, Morais JA, Presse N, Fiocco AJ,

Nutr J. 2020 Jun 20;19(1):58 Authors: D'Amico D, Parrott MD, Greenwood CE, Ferland G, Gaudreau P, Belleville S, Laurin D, Anderson ND, Kergoat MJ, Morais JA, Presse N, Fiocco AJ

Article GUID: 32563260
Nutrition as a component of dementia risk reduction strategies.

Author(s): Greenwood CE, Parrott MD

Healthc Manage Forum. 2017 Jan;30(1):40-45 Authors: Greenwood CE, Parrott MD

Article GUID: 28929899
Title:Nutrition as a component of dementia risk reduction strategies.
Authors:Greenwood CE,  Parrott MD
Link:https://www.ncbi.nlm.nih.gov/pubmed/28929899?dopt=Abstract
DOI:10.1177/0840470416662885
Category:Healthc Manage Forum
PMID:28929899
Dept Affiliation: PERFORM
1 1 Rotman Research Institute, Baycrest Health Sciences, Toronto, Ontario, Canada.
2 2 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
3 3 PERFORM Centre, Concordia University, Montréal, Québec, Canada.

Description:

Nutrition as a component of dementia risk reduction strategies.

Healthc Manage Forum. 2017 Jan;30(1):40-45

Authors: Greenwood CE, Parrott MD

Abstract

According to the Alzheimer Society of Canada, within the next generation, Canada will experience a more than doubling of individuals living with dementia and a potentially economically crippling 10-fold increase in costs to Canadians. Up to 50% of cases with dementia can be attributed to seven modifiable, predominantly vascular and/or lifestyle-associated, risk factors. Multi-modal dementia risk reduction strategies, targeting diet, exercise, mental stimulation, and vascular risk monitoring, are likely to be the most successful. Diet-related strategies need to focus on overall diet quality and not on individual foods or nutrients. High-quality diets that are associated with better cognitive function and lower dementia risk with aging are high in vegetables, fruits, nuts, whole grains, and fish and low in red meat, high-fat dairy products, sweets, and highly processed foods. It is the time to embed risk reduction strategies into our public health and healthcare infrastructure to proactively address the challenges posed by population aging.

PMID: 28929899 [PubMed - in process]