Macronutrients and cognitive performance

Abstract: Macronutrients have the potential to alter cognitive function by exerting effects on neuronal cell structure, neurotransmission, energy supply to the brain and metabolism. The current chapter discusses evidence for the effects of macronutrients on cognitive performance with consideration of potential moderating factors and mechanisms of action. Portion size and macronutrient composition of meals and the time of day meals are taken are considered. The effect of glucose on cognitive performance is discussed with a focus upon the impact of Glycaemic Index, Glycaemic Load and evidence for the moderating effect of fibre on glucoregulatory function. Stress and cortisol are also considered as potential moderators of the relationship between macronutrients on cognitive performance. The implications of these findings for the food industry, nutritionists and policy-makers are discussed, and future trends and opportunities for this research area are identified.