Affiliation:
1. Department of Biomedical and Biotechnological Sciences University of Catania Catania 95123 Italy
2. Statistical Laboratory Faculty of Health Sciences Jagiellonian University Medical College Kraków 31‐501 Poland
3. Human Nutrition Unit Department of Food and Drug University of Parma Parma 43125 Italy
4. Department of Educational Sciences University of Catania Catania 95124 Italy
Abstract
ScopeThis study aims to systematically review observational studies investigating the relation between dietary (poly)phenol consumption and various cognitive outcomes.Methods and resultsEmbase 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.ConclusionHabitual inclusion of flavonoids in the diet may play a preventive role against cognitive disorders.
Subject
Food Science,Biotechnology
Cited by
7 articles.
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