Abstract
The authors focused on nutritional therapy, including low carbohydrate diets (LCD), calorie restriction (CR), lipids, olive oil, and other dietary studies. Recent topics on cognitive impairment related to olive oil, fruits, vegetables, and other factors were described with perspectives. A reverse relationship was observed between total fruit/vegetable intake and dementia risk in the elderly. In a study of 92,383 cases, an intake of more than 7g/day of olive oil showed a 28% decreased risk of dementia-related death. Dietary patterns may influence cognitive mechanisms. Among 8,692 elderly participants, lower odds ratios (OR) for cognitive impairment were found for a protein-enriched diet (PED) at 0.910 and an anti-inflammatory diet (AID) at 0.789.
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