The impact of fruit flavonoids from cherries on memory and cognition in older adults with mild to moderate dementia

Abstract

s / Journal of Nutrition & Intermediary Metabolism 1 (2014) 1e55 18 Results: Eighty three participants completed the intervention (HP-D 1⁄4 34, HP-S 1⁄4 26, TP 1⁄4 23). Strength increased in all treatment groups, but the increase was significantly less in HP-S compared with HP-D and TP (p 1⁄4 0.006; HP-S, 63.0 ± 23.8%; HP-D, 92.1 ± 40.8%; TP, 92.3 ± 35.4%). There was no difference between HP-D and TP (p 1⁄4 0.99). Lean body mass increased and fat mass decreased (p1⁄4 0.006), with no differential effect between any treatments (p 1⁄4 0.06). Conclusions: Increased intake of soy protein attenuated gains in muscle strength compared with increased intake of dairy protein or a typical protein intake. Funding source(s): Dairy Health & Nutrition Consortium. Concurrent session 5: plant foods THE IMPACT OF FRUIT FLAVONOIDS FROM CHERRIES ON MEMORY AND COGNITION IN OLDER ADULTS WITH MILD TO MODERATE DEMENTIA K. Caldwell , K. Charlton , S. Roodenrys , M. Batterham, J. Potter , R. Richards , H. Gilbert , O. Morgan . 1 School of Medicine, University of Wollongong, Australia; 2 School of Psychology, University of Wollongong, Australia; 3 Statistical Consulting Service, University of Wollongong, Australia; 4 Illawarra Shoalhaven Local Health District, Australia E-mail: katherine_caldwell@uow.edu.au (K. Caldwell) Background/Aims: A high consumption of dietary flavonoids, including anthocyanins, show promising results for improving cognitive outcomes, and may be beneficial for the prevention and treatment of dementia. We aimed to assess whether further cognitive decline could be delayed or prevented in dementia patients through daily intake of anthocyanin-rich cherry juice. Secondary outcomes included blood pressure and anti-inflammatory effects. Methods:A12-week randomisedcontrolled trial assessedmultiple cognitive outcomes in older adults (n 1⁄4 49) with mild to moderate Alzheimer’s type dementia (70+ years) after consumption of 200mL/day of either cherry juice or a control juice with negligible anthocyanin content. Repeated measures ANCOVA were performed. Blood pressure and inflammatory markers [Creactive protein (CRP), IL-6] were measured at 6 and 12 weeks. Results: Cognitive improvements were seen in tasks relating to verbal fluency (p1⁄4 0.014), short termmemory (p1⁄4 0.014) and long termmemory (p < 0.001) in the cherry juice group. There was a trend for systolic (p 1⁄4 0.038) and diastolic (p 1⁄4 0.160) blood pressure reduction in the intervention group. Markers of inflammation (CRP and IL-6) were not altered in either group. Conclusions: For older adults with dementia, the inclusion of an anthocyanin-rich beverage may be a practical way to improve their total flavonoid consumption, with potential to improve specific cognitive outcomes. Funding source(s): Illawarra Health and Medical Research Institute. CELLULOSE CAN ATTENUATE GLUCOSE RELEASE FROM STARCHY FOODS S. Dhital , F.J. Warren , M.J. Gidley . ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia,