Asploro Journal of Biomedical and Clinical Case Reports

Asploro Journal of Biomedical and Clinical Case Reports

Masahiro Bando^1,2, Hirohisa Urasaki¹, Hiroshi Bando^1,2iD*
1Shikoku Division of Integrative Medicine Japan (IMJ), Tokushima, Japan
²Medical Research/Tokushima University, Tokushima, Japan

Corresponding Author: Hiroshi Bando ^{ORCID iD}
Address: Tokushima University /Medical Research, Nakashowa 1-61, Tokushima 770-0943, Japan.
Received date: 04 June 2024; Accepted date: 29 June 2024; Published date: 06 July 2024

Citation: Bando M, Urasaki H, Bando H. Latest Topics Concerning Cognitive Impairment Related with Olive Oil, Fruits, Vegetables and Others. Asp Biomed Clin Case Rep. 2024 Jul 06;7(2):171-74.

Copyright © 2024 Bando M, Urasaki H, Bando H. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original work is properly cited.

Keywords: Olive Oil, Cognitive Impairment, Low Carbohydrate Diet, Japan Public Health Center, National Center for Geriatrics and Gerontology Longitudinal Epidemiology Study on Aging

Abbreviations: LCD: Low Carbohydrate Diet; JPHC: Japan Public Health Center; NILS-LSA: National Center for Geriatrics and Gerontology Longitudinal Epidemiology Study on Aging

Abstract

The authors focused on nutritional therapy, including low carbohydrate diets (LCD), calorie restriction (CR), lipids, olive oil, and other dietary studies. Recent topics on cognitive impairment related to olive oil, fruits, vegetables, and other factors were described with perspectives. A reverse relationship was observed between total fruit/vegetable intake and dementia risk in the elderly. In a study of 92,383 cases, an intake of more than 7g/day of olive oil showed a 28% decreased risk of dementia-related death. Dietary patterns may influence cognitive mechanisms. Among 8,692 elderly participants, lower odds ratios (OR) for cognitive impairment were found for a protein-enriched diet (PED) at 0.910 and an anti-inflammatory diet (AID) at 0.789.