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KMID : 0380620200520050450
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.450 ~ p.458
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Criteria for diet pattern and meal management to improve cognitive function: A systematic review
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Park Young-Sook
Lee Hyun-Jung
Choi Kui-Jeong
Xu Lin
Nam Ye-Rim
Kim Yoon-Ha
Kim Min-Ji
Shin Weon-Sun
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Abstract
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The purpose of this study was to conduct a systematic review of the current published research related to improvement in cognitive function. A systematic search was performed in three bibliographic databases (PubMed, Cochrane Library, and EMBASE) using “dementia”, “memory”, “food”, “diet”, and “nutrition” as keywords. Meal management intervention, including Dietary Approaches to Stop Hypertension (DASH) diet, Mediterranean (Med) diet, Diet Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet, and other studies, was also included in the analysis. Through extensive screening, 21 articles, out of 2101 papers retrieved, were used for the final systematic review. The methodological quality of the randomized controlled clinical trials (RCTs) was assessed using the Cochrane Risk of Bias tool. These articles recommended vegetables, fruits, whole grains, olive oil, fish, berries, nuts, and beans. In conclusion, this study suggests the potential use of meal management to improve cognitive function.
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KEYWORD
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systematic review, dietary interventions, meal management, cognition enhancing, recommendable diets
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