Review of Dairy Consumption and Cognitive Performance in Adults: Findings and Methodological Issues

被引：56
作者：
Crichton, Georgina E. [1 ]
Bryan, Janet [1 ,2 ]
Murphy, Karen J. [1 ]
Buckley, Jonathan [1 ]
机构：
[1] Univ S Australia, Nutr Physiol Res Ctr, Sansom Inst Hlth Res, Adelaide, SA 5001, Australia
[2] Univ S Australia, Sch Psychol, Adelaide, SA 5001, Australia
来源：
DEMENTIA AND GERIATRIC COGNITIVE DISORDERS | 2010年 / 30卷 / 04期
关键词：
Dairy food intake; Cognitive functioning; Methodological review; WHITE-MATTER HYPERINTENSITIES; INSULIN SENSITIVITY; ALZHEIMERS-DISEASE; DIABETES-MELLITUS; WEIGHT MANAGEMENT; RISK-FACTORS; FAT INTAKE; FOLLOW-UP; BODY-FAT; MAGNESIUM;
D O I：
10.1159/000320987
中图分类号：
R592 [老年病学]; C [社会科学总论];
学科分类号：
03 ; 0303 ; 100203 ;
摘要：
Background: Diet is a modifiable factor that could be targeted as an appropriate intervention to optimise cognitive health and well-being in ageing. Aim: The aim of this systematic review was to consider current evidence for an association between dairy intake and cognitive functioning. Methods: Searches of the electronic databases Medline, Embase, Web of Science, CINAHL, and PsychInfo were undertaken to identify peer-reviewed journal articles that reported on associations between dairy consumption and cognitive outcomes. Results: Three cross-sectional and 5 prospective studies were identified. Poorer cognitive function and an increased risk for vascular dementia were found to be associated with a lower consumption of milk or dairy products. However, the consumption of whole-fat dairy products may be associated with cognitive decline in the elderly. Conclusion: Methodological variability and study limitations do not enable conclusions regarding optimal dairy intake and cognitive performance to be drawn. Randomised controlled trials are needed to confirm the relationship between dairy intake and cognition. Copyright (C) 2010 S. Karger AG, Basel
引用
收藏
页码：352 / 361
页数：10
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