체계적 문헌 고찰을 통한 인지기능 개선에 도움을 주는 식사 관리에 대한 연구

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 5; pp. 450 - 458
• Main Authors: 박영숙(Young-Sook Park), 이현정(Hyun-Jung Lee), 최귀정(Kui-Jeong Choi ), 허림(Lin Xu), 남예림(Ye-Rim Nam), 김윤하(Yoon-Ha Kim), 김민지(Min-Ji Kim), 신원선(Weon-Sun Shin)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2020; Korean Society of Food Science & Technology
• Subjects: Beans; Clinical trials; Cognitive ability; Dementia disorders; Diet; Fish oils; Hypertension; Nutrition; Nuts; Olive oil; Systematic review; 식품과학; meal management; recommendable diets; dietary interventions; systematic review; cognition enhancing
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.5.450

The purpose of this study was to conduct a systematic review of the current published research related to improvement in cognitive function. A systematic search was performed in three bibliographic databases (PubMed, Cochrane Library, and EMBASE) using "dementia", "memory", "food", "diet", and "nutrition" as keywords. Meal management intervention, including Dietary Approaches to Stop Hypertension (DASH) diet, Mediterranean (Med) diet, Diet Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet, and other studies, was also included in the analysis. Through extensive screening, 21 articles, out of 2101 papers retrieved, were used for the final systematic review. The methodological quality of the randomized controlled clinical trials (RCTs) was assessed using the Cochrane Risk of Bias tool. These articles recommended vegetables, fruits, whole grains, olive oil, fish, berries, nuts, and beans. In conclusion, this study suggests the potential use of meal management to improve cognitive function.