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The effects of brain-friendly diet on cognitive performance (Brave study)
- Iina Savenius, Sanna-Maria Hongisto, Juhani Sibakov, Jussi Loponen, Heli Diaz, Leila Fogelholm, Satu Pakarinen, Kristian Lukander, Marika Laaksonen
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E399
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Introduction:
Cognitive performance is related to lipid and glucose metabolism and metabolic activation that are regulated by diet. The Brave study has shown beneficial effects of brain-friendly diet (Brainfood) on metabolic health in office workers with elevated metabolic risk. We further examined the effects of Brainfood on cognitive performance.
Materials and methods:We conducted a diet-switch, 4-week intervention study on 84 volunteers with elevated plasma LDL levels in pre-screening. During the control period participants continued their habitual eating pattern and were offered an optional lunch following western-type diet, and they did not receive nutritional guidance. In Brainfood period, lunch, snack and breakfast offering was optimised for the quality of carbohydrates and fat and the intake of salt and protein. Educated nutritionist instructed the participants to follow the Brainfood diet and regular meal pattern.
Participants kept a 3-day food record at the end of control and Brainfood periods. For each participant, we calculated the Brainfood ratio comparing the total frequencies of consumption of brain-friendly and brain-unfriendly foods. We ranked the subjects also according to the change in brain-friendly nutrient intake (saturated fat, polyunsaturated fat, fibre, sugar and salt) from control to Brainfood period.
Cognitive performance (cognitive control and flexibility, attention, inhibition, learning, and memory) were measured with a combination of traditional standardized neuropsychological tests (Bourdon-Wiersma double task, Stroop Colour and Word Test, WMS-III: Letter-Number Sequencing, Rey Auditory Verbal Learning Test) and modern computer and mobile tests (Flexible Attention Test FAT, N-Back task and Task-switching task) before and after the Brainfood diet. In addition, participants evaluated their vigilance, task load and performance after each test with the Karolinska Sleepiness Scale (KSS) and NASA Task Load Index (NASA-TLX).
We compared the change in cognitive performance before and after Brainfood diet between the subgroups with the highest and lowest Brainfood ratio and the highest and lowest brain-friendly nutrient intake using repeated measures analysis of variance.
Results:Brainfood diet reduced intakes of saturated fat and salt, and increased intakes of polyunsaturated fat, fibre, vitamin C and D, iron and magnesium (p < 0,03). Participants with the highest Brainfood ratio improved reaction time (FAT; p-value for interaction 0,01, multiple comparison correction not applied), switch cost (Task-switching; p = 0,02) and inhibition tendency (Stroop; p = 0,047). Better dietary fat quality decreased self-reported physical strain (NASA-TLX; p-values < 0,007), and higher fibre intake decreased self-reported sleepiness (KSS; p = 0,033).
Discussion:Brainfood diet may positively affect cognitive performance in office workers with elevated metabolic risk.
Effect of low-FODMAP diet in Finnish IBS patients. Results from non-controlled 12-week intervention study
- Reijo Laatikainen, Tuija Poussa, Jari Koskenpato, Markku Hillilä, Jussi Loponen, Sanna-Maria Hongisto, Riitta Korpela
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E405
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Introduction
Low FODMAP diet is shown to alleviate symptoms of irritable bowel syndrome in many populations. Until today, no holistic FODMAP diet studies have been published among Finnish IBS patients.
Materials and MethodsThis study was a 12-week non-controlled follow-up study of a previously published randomised cross-over trial on different rye bread products 1. In this follow-up study (n = 50) symptom values during rye bread periods, i.e. low-FODMAP and regular rye periods, are used as baseline values.
Participants were instructed to follow holistic low-FODMAP diet after they had first consumed regular and low-FODMAP rye bread for 4 weeks of each bread. Symptoms were measured with a validated symptom severity scoring system (IBS-SSS. Quality of life (QOL) was monitored and fiber intake during the rye bread periods and low-FODMAP diet was calculated from 4-day food diaries.
ResultsMean IBS-SSS was 211 (SD 84) during low-FODMAP rye bread and 218 (86) during regular rye bread. During low-FODMAP diet IBS-SSS was 178 (79) at week 1 and reduced further to 135 (80) by the end of week 12 (p < 0.001). IBS-SSS scores at week 1 and week 12 during low-FODMAP diet were lower compared to low-FODMAP rye bread and regular rye bread (p < 0.01 for all comparisons.
Mean QOL was 68 during low-FODMAP rye bread, 67 during regular rye bread ; 68 at week 1 and 74 at week 12 during low-FODMAP diet. At week 1 no improvement was found in QOL vs. either rye bread period, but at week 12 the improvement was significant (p < 0.001 vs. both rye breads).
Fiber intake was lower at the end of week 12 (median 19 g/d) than during either low-FODMAP rye bread (28 g/d) or regular rye bread period (31 g) (p < 0.001 vs. both rye breads).
DiscussionLow-FODMAP diet reduced the symptoms of IBS and improved quality of life in Finnish IBS patients. However, due to non-controlled nature of this follow-up study, the results need to be interpreted with caution, and randomised studies are warranted also in Finland. Achieving recommended intake of fiber seems to be challenging for Finnish patients with IBS, and therefore the use high fiber food items and/or fiber supplements which are also low in FODMAP should be encouraged.
The effects of a brain-friendly diet on metabolic and physiological parameters and cognitive performance (Brave study)
- Sanna-Maria Hongisto, Marika Laaksonen, Noora Kanerva, Johanna Koponen, Juuso Parkkinen, Emmi Tikkanen, Juhani Sibakov, Jussi Loponen, Heli Diaz, Leila Fogelholm, Jukka Rantala, Harri Lindholm
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E255
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Cognitive performance is related to lipid and glucose metabolism and metabolic activation that are regulated by diet. Further, there is good evidence to support that change in lifestyle, for instance in diet, may promote cognitive health. However, vast majority of the existing studies have focused on children or older adults. We studied the effects of a brain-friendly diet (Brainfood) on metabolic and physiological parameters and cognitive performance in office workers at assumed metabolic risk. We conducted a diet-switch, 4-week intervention study on 84 volunteers with elevated plasma LDL levels in pre-screening. The brainfood diet was planned to be optimal for metabolism and cognitive function; special attention was paid for regular meal frequency, a well-balanced light lunch at work and optimised recipes ensuring quality of carbohydrates and fat, and sufficient protein amount. The control diet was a typical western diet. Breakfast supplies, lunch and afternoon snacks were provided to participants, and they received nutritional counselling. Participants' sociodemographic characteristics, such as age and sex, were queried in the beginning of the intervention. Plasma samples were collected at the end of the 2-week lead-in period, and control and intervention periods. The samples were analysed using high-throughput nuclear magnetic resonance (NMR) spectrometry for quantification of lipoprotein subclasses and particle sizes, cholesterol, glycerides, phospholipids, apolipoproteins, fatty acids, amino acids, ketone bodies, fluid balance, glycolysis and inflammation markers. Participants completed a 3-day food diary at the end of the 2-week lead-in period, and control and intervention periods. Anthropometric measurements (height and weight) were measured at the same timepoints by a study nurse. Physical activity was instructed to be maintained at the pre-study level during the whole study period and it was monitored by using a 3-axial accelerometer (Active style Pro HJA, Omron, Japan). Cognition was measured with standardized neuropsychological tests (Bourdon-Wiersma, FAT, N-Back, NASA-TLX, KSS, RAVLT, Stroop, WMS-III, task-switching) under a psychologist's supervision and as tablet, PC or online tests. Brainfood reduced saturated fat and salt intakes and increased polyunsaturated fat, fibre, vitamin C and D, iron and magnesium intakes. Favourable effects were seen in the atherogenic lipid measurements, such as fatty acids, LDL, IDL and small VLDL, as well as fatty acids, phospholipids and glutamine. Intervention did not affect the physiological or cognitive parameters except for a decrease in inaccuracy of visual attention (p = 0.027). In conclusion, the Brainfood diet could be recommended for office workers as a healthy diet following Nordic nutrition recommendations.