Mediterranean Diet and Mild Cognitive Impairment

Abstract

The concept of mild cognitive impairment (MCI) was developed to identify subjects who are in the transitional stage between normal aging and dementia or Alzheimer disease (AD). Because of the high conversion rates, subjects with MCI constitute a population suited for study of dementia-AD risk factor epidemiology and for investigation of possible behavioral or pharmacological preventive interventions. Among behavioral traits, diet may play an important role in the cause and prevention of AD. However, epidemiological data on diet and AD have been conflicting.^1,2 Moreover, there is a paucity of research on the effect of dietary factors on both rates of development of MCI and rates of MCI conversion to AD.