Effects of Dietary Interventions on the Brain in Mild Cognitive Impairment (MCI)

Enhancing Memory Functions in Patients With Mild Cognitive Impairment by Dietary Interventions and in Combination With Exercise and Cognitive Training - Proof of Concept and Mechanisms

The study will investigate whether dietary modification could provide positive effects on brain functions in elderly people with mild cognitive impairment.

The age-related degradation of cognitive functions even to the point of neurodegenerative disorders such as Alzheimer's disease are a growing public-health concern with devastating effects.

Referring to animal data, empirical studies, and pilot human trials, dietary modification (caloric restriction, omega-3 fatty acids and resveratrol) should improve cognitive functions such as learning and memory. To test this hypothesis, the researchers study general brain functions in elderly subjects (50-80 years old) with mild cognitive impairment.

Inclusion Criteria:

• subjects with mild cognitive impairment
• 50-80 years old
• moderate to heavy weight (BMI 25-35)

Exclusion Criteria:

• dementia
• diabetes
• severe disease
• younger than 50 years
• BMI < 25