Eating Better for Improved Cognition

According to a review by researchers from William S. Middleton Memorial Veterans Hospital, University of Wisconsin Hospital and Clinics, and University of Wisconsin-Madison School of Nursing, eating some foods while avoiding others could help improve cognitive function in patients living with heart failure.  

According to the researchers, cognitive impairment is common in older adults living with heart failure and can cause problems with attention, memory, visuospatial skills, executive function, and psychomotor speed. Although the cause is unknown, the authors write that it is most likely multifactorial, including vascular issues, and nutritional factors may play a big part.

The researchers examined 4 studies on the impact of nutrition on cognition in patients living with heart failure; none included an intervention. Their review suggests greater consumption of sugary beverages, snack foods, and dairy products was a factor in reduced cognition.

Specifically, the data linked increased consumption of sugary drinks to poorer performance on measures of executive function. Greater consumption of snack chips and crackers was associated with poorer language and memory performance. Those findings, the researchers say, can be compared with those of previous studies that have shown a higher intake of saturated and trans fats is associated with global cognitive impairment in otherwise healthy older adults. Although greater dairy intake was associated with poorer memory in older adults, this finding is inconsistent with other studies that have reported higher dairy intake lowering the risk of dementia, the researchers say.

Anemia, hyponatremia, hypokalemia, hyperglycemia, and hypoalbuminemia—biomarkers routinely used to determine nutritional status—were also predictors of poor cognition. These conditions also indicate cognitive impairment in certain other patient populations. For instance, hypoglycemia is linked to cognitive impairment across several domains in people with diabetes. Patients living with heart failure often take potassium-wasting diuretics, which also places them at risk for hypokalemia.

Conversely, normalization of glucose, potassium, and hemoglobin levels was associated with maintained or improved cognition.

The researchers that advise specific nutritional interventions could help, such as more leafy green vegetables to boost hemoglobin levels. They also note that eating more fruit, vegetables, and fish while consuming fewer processed foods and saturated fat may improve attention and executive function in patients living with heart failure. But they suggest that nutritional interventions and educational materials should be designed to compensate for domains that are most commonly impaired, such as attention, memory, and executive function.

Source:
Stewart MW, Traylo AC, Bratzke LC. J Gerontol Nurs. 2015;41(11):50-59.
doi: 10.3928/00989134-20151015-06.

According to a review by researchers from William S. Middleton Memorial Veterans Hospital, University of Wisconsin Hospital and Clinics, and University of Wisconsin-Madison School of Nursing, eating some foods while avoiding others could help improve cognitive function in patients living with heart failure.  

According to the researchers, cognitive impairment is common in older adults living with heart failure and can cause problems with attention, memory, visuospatial skills, executive function, and psychomotor speed. Although the cause is unknown, the authors write that it is most likely multifactorial, including vascular issues, and nutritional factors may play a big part.

The researchers examined 4 studies on the impact of nutrition on cognition in patients living with heart failure; none included an intervention. Their review suggests greater consumption of sugary beverages, snack foods, and dairy products was a factor in reduced cognition.

Specifically, the data linked increased consumption of sugary drinks to poorer performance on measures of executive function. Greater consumption of snack chips and crackers was associated with poorer language and memory performance. Those findings, the researchers say, can be compared with those of previous studies that have shown a higher intake of saturated and trans fats is associated with global cognitive impairment in otherwise healthy older adults. Although greater dairy intake was associated with poorer memory in older adults, this finding is inconsistent with other studies that have reported higher dairy intake lowering the risk of dementia, the researchers say.

Anemia, hyponatremia, hypokalemia, hyperglycemia, and hypoalbuminemia—biomarkers routinely used to determine nutritional status—were also predictors of poor cognition. These conditions also indicate cognitive impairment in certain other patient populations. For instance, hypoglycemia is linked to cognitive impairment across several domains in people with diabetes. Patients living with heart failure often take potassium-wasting diuretics, which also places them at risk for hypokalemia.

Conversely, normalization of glucose, potassium, and hemoglobin levels was associated with maintained or improved cognition.

The researchers that advise specific nutritional interventions could help, such as more leafy green vegetables to boost hemoglobin levels. They also note that eating more fruit, vegetables, and fish while consuming fewer processed foods and saturated fat may improve attention and executive function in patients living with heart failure. But they suggest that nutritional interventions and educational materials should be designed to compensate for domains that are most commonly impaired, such as attention, memory, and executive function.

Source:
Stewart MW, Traylo AC, Bratzke LC. J Gerontol Nurs. 2015;41(11):50-59.
doi: 10.3928/00989134-20151015-06.

According to a review by researchers from William S. Middleton Memorial Veterans Hospital, University of Wisconsin Hospital and Clinics, and University of Wisconsin-Madison School of Nursing, eating some foods while avoiding others could help improve cognitive function in patients living with heart failure.  

According to the researchers, cognitive impairment is common in older adults living with heart failure and can cause problems with attention, memory, visuospatial skills, executive function, and psychomotor speed. Although the cause is unknown, the authors write that it is most likely multifactorial, including vascular issues, and nutritional factors may play a big part.

The researchers examined 4 studies on the impact of nutrition on cognition in patients living with heart failure; none included an intervention. Their review suggests greater consumption of sugary beverages, snack foods, and dairy products was a factor in reduced cognition.

Specifically, the data linked increased consumption of sugary drinks to poorer performance on measures of executive function. Greater consumption of snack chips and crackers was associated with poorer language and memory performance. Those findings, the researchers say, can be compared with those of previous studies that have shown a higher intake of saturated and trans fats is associated with global cognitive impairment in otherwise healthy older adults. Although greater dairy intake was associated with poorer memory in older adults, this finding is inconsistent with other studies that have reported higher dairy intake lowering the risk of dementia, the researchers say.

Anemia, hyponatremia, hypokalemia, hyperglycemia, and hypoalbuminemia—biomarkers routinely used to determine nutritional status—were also predictors of poor cognition. These conditions also indicate cognitive impairment in certain other patient populations. For instance, hypoglycemia is linked to cognitive impairment across several domains in people with diabetes. Patients living with heart failure often take potassium-wasting diuretics, which also places them at risk for hypokalemia.

Conversely, normalization of glucose, potassium, and hemoglobin levels was associated with maintained or improved cognition.

The researchers that advise specific nutritional interventions could help, such as more leafy green vegetables to boost hemoglobin levels. They also note that eating more fruit, vegetables, and fish while consuming fewer processed foods and saturated fat may improve attention and executive function in patients living with heart failure. But they suggest that nutritional interventions and educational materials should be designed to compensate for domains that are most commonly impaired, such as attention, memory, and executive function.

Source:
Stewart MW, Traylo AC, Bratzke LC. J Gerontol Nurs. 2015;41(11):50-59.
doi: 10.3928/00989134-20151015-06.