Review on Association Between Nutrition Intake Lifestyles Intervention on Mild Cognitive Impairment in Older Adults



Wong, Khai Sin (2021) Review on Association Between Nutrition Intake Lifestyles Intervention on Mild Cognitive Impairment in Older Adults. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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The early stage of cognitive impairment is termed as mild cognitive impairment (MCI). Cognitive function decline with advance age in many healthy individuals. Although decline in function does not obviously influence on daily activities but happened in a subtle moment or cognitive become slow down especially related to memories and attention activities. Therefore, the purpose of this project is to investigate the relationship between nutrition intake and mild cognitive impairment in older adults as well as evaluate the efficiency of nutritional intervention in slowing down cognitive impairment. Several dietary components have been examined, including vitamin D, B vitamins, fatty acids, and antioxidants. In addition, whole dietary eating plans, including the MeDi, and the DASH diet are used to examine the food matrix effect on biological effects which is particularly important in the study of cognitive decline. All the 12 studies obtained from databases were extracted, compile, and recorded in this project. This review sorts out that there was greater occurrence of journals that showed that deficiency in vitamin D (25(OH)D) significantly associated with three-fold increase risk of AD from dementia (hazard ratio = 2.85, 95% CI 1.37–5.97). Moreover, there was also significant association between omega-3 fatty acid supplementation with recommended dose (1.2 g/day) as well as higher dietary antioxidant capacity were associated with improving memory delays in elderly but no significant effects of vitamin B12 and folic acid supplementation correlating in attenuating cognitive loss in older adults with mild cognitive impairment. Besides, higher adherence to the MeDi or DASH diets is correlated with a better cognitive performance, lower cognitive impairment and a lower risk of AD development. Hence, the results from this project shown the major nutrient intake for improvement or preventive measure in cognitive decline which can be used by food manufacturer to develop a functional food that will beneficial for older adult.

Item Type: Final Year Project
Subjects: Medicine > Public aspects of medicine > Public health. Hygiene. Preventive Medicine > Nutrition
Technology > Food Technology
Faculties: Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science
Depositing User: Library Staff
Date Deposited: 12 Mar 2021 16:18
Last Modified: 12 Mar 2021 16:18