Journal of Food Processing & Technology

Nutrition and cognition

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Neha Vaidya and Subhadra M

Posters: J Food Process Technol

Abstract:

Cognitive ability refers to any mental process that involves symbolic operations like perception, memory, thinking, awareness and capacity for judgment. Ageing, nutrition and health status are the important factors affecting cognitive ability. A preclinical or sub clinical phase of declining cognitive function may eventually result in neurodegenerative diseases like dementia, alzheimer?s and parkinson?s. The possibility that nutritional manipulation may protect against cognitive decline is an inviting prospect. Vitamin B6, folate and B12 play a positive role in cognition, whereas the role of Vitamin E and iron is controversial and that of zinc may be adverse. Polyphenols (esp. anthocyanins) have shown positive impact on cognition; however the role of dietary choline is inconclusive. Glycemic index of food controls glucose handling in the brain and n-3 fatty acids contribute to neuronal plasticity and integrity thus enhancing cognition. However diets high in Trans and saturated fats adversely affect cognition. Human epidemiologic studies provide convincing evidence that dietary patterns practiced during adulthood are important contributors to age-related cognitive decline and dementia risk. Data on the cognitive abilities in relation to nutritional status and food intake especially among younger age groups is sparse. Such data would enable the healthcare specialists to identify the problem early in life and formulate suitable preventive lifestyle strategies. Detailed information, that will be provided in the presentation on the role of nutrients/nutraceuticals/foods would certainly create awareness and/or clarify the relevant concepts in the minds of enthusiastic scientific fraternity.

Biography :

Neha Vaidya is a research scholar at College of Homescience, Nirmala Niketan, University of Mumbai. She has completed her Masters in Foods and Nutrition (public health nutrition) from The M.S.University of Baroda with ?A? grade and B.Sc (foods, nutrition and dietetics) from University of Mumbai with distinction. Her Masters dissertation was funded by UGC. She worked as a project coordinator on an DST funded All India Coordinated research project on Anemia at Agharkar Research Institute, Pune for 8 months and also has teaching experience of a year. She has published an article in International Journal of pharmaceutical technology and presented paper at conference held by Nutrition society of India