Medical Foods and Dietary Approaches in Cognitive Decline, Mild Cognitive Impairment, and Dementia

There has been considerable research focused on effective dietary interventions that may prevent or ameliorate age-related cognitive decline, mild cognitive impairment, and dementia (e.g., Alzheimer’s disease). Results from numerous observational studies of dietary supplementation have suggested that a variety of agents (e.g., omega-3 fatty acids, specific vitamins) may preserve cognitive function in elderly individuals and decrease risks for mild cognitive impairment and/or Alzheimer’s disease. In contrast, controlled clinical trials have generally failed to support these relationships. This difference may be related to confounds in observational studies and respondent difficulties in remembering foods ingested in survey studies. In contrast, two medical foods, ketone bodies and Souvenaid, have both been demonstrated to slow cognitive decline in patients with Alzheimer’s disease in well-controlled clinical trials. Given the limited number of pharmacologic agents available for the treatment of mild cognitive impairment and Alzheimer’s disease, it is important to continue to explore complementary therapies and to identify patients who may derive the greatest benefit from them.