Mild Cognitive Impairment and Nutrition in Old Adults

Abstract

As the number of elderly in Korea is growing, the prevalence of cognitive impairment and dementia are increasing. Mild cognitive impairment (MCI) is a transitional state between the cognitive changes of normal aging and dementia. As for the prevention of MCI and dementia, vascular risk factor control, physical activity, social engagement, recognition of depression and high quality diet are suggested. Many epidemiologic studies have reported that inadequate levels of folate, vitamin B12, and vitamin B6 increase the risk of MCI. Elevated plasma homocysteine, which is biochemically associated with low status of B vitamins, similarly increased the risk of MCI. However, B vitamin supplementation studies have not demonstrated a protective or therapeutic cognitive benefit. Oxidative stress seems to play a key role in the development of cognitive impairment, thus, dietary and plasma antioxidants have been studied to investigate the effects on MCI, but the results are inconclusive. Diet quality has been reported to be associated with MCI. In particular, Mediterranean diet has been proposed to provide benefits on cognitive decline, but results are inconsistent. Further studies are warranted to determine the association between nutritional status or diet quality and MCI.