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Nutritional Management in Cognitive Impairment and Dementia: A Literature Review

https://doi.org/10.47619/2713-2617.zm.2026.v.7i3;125-135

Abstract

Introduction. The global population aging trend is accompanied by a rise in the number of patients with cognitive impairment and dementia, which requires the search for effective preventive strategies.

Objective. To summarize the current evidence from systematic reviews and meta-analyses on the influence of elderly nutrition (geriatric dietetics) on cognitive health in older adults, and to substantiate the role of dietary strat­egies for risk factor modification in preventing and slowing the progression of cognitive disorders.

Materials and methods. A literature search was performed in Medline, eLibrary, and Cochrane Library databases for the period from October, 2004, to August, 2024, using the keywords “cognitive impairment,” “dementia,” “nutri­tion,” “diet”, and “nutrients.” Over 70 Russianand English-language sources were screened, with preference to prospective cohort studies, randomized controlled trials, systematic reviews, and meta-analyses.

Results. The most robust evidence supports the Mediterranean diet (up to 72% reduction in Alzheimer’s disease risk), mod­erate caffeine intake (70-450 mg/day), moderate calorie restriction, and maintenance of adequate vitamin D levels. In contrast, supplementation with individually taken B vitamins, vitamins C and E, and omega-3 poly­unsaturated fatty acids showed no significant benefit. It is confirmed that timely dietary intervention and adoption of elderly nutrition principles slow cognitive decline.

Discussion. The observed effects are attributed to the antioxidant, anti-inflammatory, and neuroprotective properties of nutrients. Limitations of the evi­dence base include the predominantly observational design of many studies and the short intervention period in several randomized trials.

Conclusion. Integrating elderly nutrition principles into preventive healthcare and patient education may contribute to reducing the burden of dementia. Further long-term interventional studies are warranted.

About the Authors

M. A. Yakushin
N.A. Semashko National Research Institute of Public Health
Russian Federation

Michail A. Yakushin Dr. Sci. in Medicine, Associate Professor, Leading Researcher 

12, Vorontsovo pole ul., 105064, Moscow



O. V. Karpova
Russian Medical Academy of Continuing Professional Education of the Ministry of Health of the Russian Federation, Clinical Center
Russian Federation

Olga V. Karpova Cand. Sci. in Medicine, Deputy Director for Medical Affairs of the Clinical Center

2/1, Barrikadnaya ul., 125993, Moscow



L. N. Blinkova
N.A. Semashko National Research Institute of Public Health
Russian Federation

Liubov N. Blinkova Cand. Sci. in Medicine, Senior Researcher

12, Vorontsovo pole ul., 105064, Moscow



E. S. Aynetdinova
I.M. Sechenov First Moscow State Medical University of the Ministry of Health of the Russian Federation (Sechenov University)
Russian Federation

Elizaveta S. Aynetdinova Postgraduate Student, Department of Pulmonology of N.V. Sklifosovsky Institute of Clinical Medicine

8, bld. 2, Trubetskaya ul., 119048, Moscow



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For citations:


Yakushin M.A., Karpova O.V., Blinkova L.N., Aynetdinova E.S. Nutritional Management in Cognitive Impairment and Dementia: A Literature Review. City Healthcare. 2026;7(3):125-135. (In Russ.) https://doi.org/10.47619/2713-2617.zm.2026.v.7i3;125-135

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