Dietary (Poly)phenols and Cognitive Decline: A Systematic Review and Meta-Analysis of Observational Studies.

Autor: Godos J; Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, 95123, Italy., Micek A; Statistical Laboratory, Faculty of Health Sciences, Jagiellonian University Medical College, Kraków, 31-501, Poland., Mena P; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, 43125, Italy., Del Rio D; Human Nutrition Unit, Department of Food and Drug, University of Parma, Parma, 43125, Italy., Galvano F; Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, 95123, Italy., Castellano S; Department of Educational Sciences, University of Catania, Catania, 95124, Italy., Grosso G; Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, 95123, Italy.
Jazyk: angličtina
Zdroj: Molecular nutrition & food research [Mol Nutr Food Res] 2024 Jan; Vol. 68 (1), pp. e2300472. Date of Electronic Publication: 2023 Oct 27.
DOI: 10.1002/mnfr.202300472
Abstrakt: Scope: This study aims to systematically review observational studies investigating the relation between dietary (poly)phenol consumption and various cognitive outcomes.
Methods and Results: Embase and PubMed databases are searched from inception to April 2023 for observational studies investigating the relation between dietary (poly)phenol intake and cognitive outcomes. For quantitative analyses, random effects models, subgroup analyses, and dose-response analyses are performed. A total of 37 studies are included in the systematic review. Among (poly)phenols, a higher intake of flavonoids is associated with better cognitive function and lower odds of cognitive decline (although with some exceptions). A quantitative meta-analysis shows an overall inverse association with cognitive impairment and reduced association with the incidence of dementia or related disorders for total flavonoids (relative risk (RR) = 0.83, 95% confidence interval (CI): 0.76, 0.89), anthocyanins (RR = 0.73, 95% CI: 0.60, 0.89), flavones (RR = 0.77, 95% CI: 0.63, 0.94), flavan-3-ols (RR = 0.86, 95% CI: 0.82, 0.91), and flavonols (RR = 0.88, 95% CI: 0.80, 0.96). Data on other (poly)phenolic compounds (i.e., phenolic acids) are promising but too preliminary.
Conclusion: Habitual inclusion of flavonoids in the diet may play a preventive role against cognitive disorders.
(© 2023 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.)
Databáze: MEDLINE
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