The relationship between nutrition and cognitive function has been the subject of growing scientific interest. The literature suggests that the intake of certain nutrients can influence memory, learning and cognition in general.
In particular, omega-3 fatty acids, B vitamins, iron, nitrates and carbohydrates have been linked to improved cognitive performance and prevention of age-related cognitive decline. Omega-3s, for example, play an important role in communication between neurotransmitters, strengthening memory and concentration (BOS et al., 2015). B vitamins contribute to neuronal development and facilitate communication between neurotransmitters (CHEW et al., 2015). Iron, in turn, is essential for oxygenating blood in the brain, improving mood and cognitive functioning.
In addition, studies have shown that a diet rich in fruits, vegetables, vegetables, nuts, whole grains, cereals, fish and legumes is associated with better cognitive performance and a lower risk of developing neurodegenerative diseases such as Alzheimer’s (COLEY et al., 2015).
However, it is important to note that nutrition is only one of the factors that influence cognitive function. Other factors such as lifestyle, stress, social interaction and genetics also play a role. Therefore, a multidisciplinary approach, which includes individualized dietary counseling, is critical to promoting brain health and preventing cognitive decline.
Refereencia:
BORGES, Daniele Sarpa; RODRIGUES, Fabiano de Abreu. Nutrition process for better memorization. CPAH Science Journal of Health, v. 2, no. 2, pp. 55-61, 2019.
