Learn how nutrition can affect cognition! This webinar reviews how dietary patterns, dietary components, and exercise might synergistically help mitigate the adverse effects of the oxidative stress produced by poor dietary choices.
The high polyunsaturated fatty acid, or PUFA, content in the human brain makes it particularly vulnerable to the oxidative stress produced by a typical western-style dietary pattern. An emerging but compelling body of evidence demonstrates that such a dietary pattern can have deleterious effects on cognitive function, and may lead to neuro-degenerative disorders, including but not limited to Alzheimer’s disease, Parkinson’s, schizophrenia, and the like.
The presenter will focus on neurogenesis, neuroplasticity and the role of neurotrophins in modulating neuroplasticity. She will also provide a comprehensive review of the impact of specific factors such as DHA, curcumin, folate, vitamin E, flavonoids, the Mediterranean diet, and caloric restriction on brain-derived neurotrophic factor, or BDNF. The session will also cover gut peptides, the bi-directional gut-brain axis, the role of gut bacteria, how the production of neurotransmitters can influence mood and cognition, and the similarities between Type 2 diabetes and Alzheimer’s. Given the pivotal role that diet plays, it is incumbent upon RDs to translate this research into meaningful food choices for an aging population.