Original Paper

Neurochemical Research

, Volume 32, Issue 4, pp 893-904

First online:

The Impact of Nutrition on Cognition in the Elderly

  • Kathleen Van DykAffiliated withDepartment of Psychiatry, Mount Sinai School of Medicine
  • , Mary SanoAffiliated withDepartment of Psychiatry, Mount Sinai School of MedicineJames J Peters VAMC Email author 

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access


The possibility that nutritional manipulation may protect against cognitive decline and dementia is an inviting prospect. However data supporting a beneficial effect of a particular dietary pattern is limited. Although studies have demonstrated a health benefit to dietary plans that are high in fiber, whole grains, natural sugar and fish while maintaining lower intake in meat dairy and poultry, the ability to identify the most salient factors of these diets have been unsuccessful. Several aspects of diet have been studied in detail and provided support for potential mechanisms for improving cognition. Clinical trials have explored these mechanisms through supplementation studies with minimal benefits being observed. Continuing work to hone the mechanisms and refine our knowledge of dietary benefits is described.


Alzheimer’s Disease Dementia Cognitive Impairment Nutrition