Diets that minimise age-related cognitive impairment

Dementia refers to chronic symptoms of cognitive dysfunction and impaired social abilities that affect a large segment of the ageing population. EU-funded scientists are developing medical nutrition and simple dietary interventions to minimise risk.

Dementia is often manifested by loss of memory accompanied by impairment of at least two brain functions such as impaired judgement or inability to perform daily activities. Alzheimer''s disease (AD) is the most common cause of progressive dementia. Research suggests that diets rich in lipids such as omega-3 fatty acids lower the risk of AD.

EU-funded scientists working on the project LIPIDIDIET are conducting applied research to document the role of nutrition in minimising the risk for developing AD. Further, basic research is elucidating potential preventive and therapeutic effects of dietary lipids in models of AD and vascular dementia. Work will also support the role of nutrition in healthy ageing by maintaining normal cognitive function and reducing cerebrovascular risks.

Scientists developed a lipids-based diet for use in ongoing clinical study of volunteers. In addition, LIPIDIDIET has elaborated a list of dietary, life-style and genetic factors correlating with increased or decreased risk for dementia. Furthermore, laboratory research has identified novel neurobiological mechanisms that mediate the effects of dementia-causing molecules on signal transmission, and ways in which lipids and other dietary molecules might alleviate them. As a result, scientists have already developed dietary formulations and diets designed to effectively combat age-related decline in cognitive function.

LIPIDIDIET is using new epidemiological data on the impact of diet, genetic predisposition and biomarkers of lipid metabolism on disease models to enable the knowledge-based design of dietary interventions. Diet is being tested in animal models and clinical trials especially for the prevention rather than treatment of dementia. Targeted and effective dietary changes can reduce the incidence of dementia. This can contribute significantly to a better quality of life for a large ageing population and their families and caretakers.

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