饮食因素与认知功能：聚焦主观认知衰退
Dietary Factors and Cognitive Function: with a Focus on Subjective Cognitive Decline.
作者信息
Yeh Tian-Shin, Blacker Deborah, Willett Walter C
机构信息
Department of Physical Medicine and Rehabilitation, School of Medicine, College of Medicine, Taipei Medical University, No.250, Wuxing St, Taipei, 11031, Taiwan.
Department of Physical Medicine and Rehabilitation, Shuang Ho Hospital, Taipei Medical University, New Taipei, 23561, Taiwan.
出版信息
Curr Nutr Rep. 2025 Apr 26;14(1):62. doi: 10.1007/s13668-025-00638-z.
PURPOSE OF THE REVIEW
Age-related cognitive decline is an important global challenge. Substantial evidence suggests that diet may prevent or delay cognitive aging. This narrative review examines recent literature on how dietary factors influence cognitive function, with a focus on subjective cognitive decline (SCD).
RECENT FINDINGS
Higher intakes of flavonoids, carotenoids, and plant-based protein were associated with lower odds of SCD. Berries, citrus fruits and juices, carotenoid-rich and green leafy vegetables, and beans/legumes were among the foods with the strongest inverse associations with SCD. Healthy dietary patterns, such as the Mediterranean and MIND diet, may be beneficial for maintaining subjective cognitive function. Healthy choice of diet may play a role in lowering the risk of late-life SCD.
综述目的
与年龄相关的认知衰退是一项重大的全球性挑战。大量证据表明，饮食可能预防或延缓认知衰老。本叙述性综述探讨了近期关于饮食因素如何影响认知功能的文献，重点关注主观认知衰退（SCD）。
最新发现
黄酮类化合物、类胡萝卜素和植物性蛋白质的摄入量较高与SCD几率较低相关。浆果、柑橘类水果及其果汁、富含类胡萝卜素的绿叶蔬菜以及豆类是与SCD呈最强负相关的食物。健康的饮食模式，如地中海饮食和MIND饮食，可能有助于维持主观认知功能。健康的饮食选择可能在降低晚年SCD风险方面发挥作用。
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