Nutrition –A State Of Mind: The Impact of Nutrition on Cognitive Function

Abstract Cognitive impairment poses a significant global health concern in the aging population. Cardiovascular risk factors, including hypertension and diabetes, are well-established contributors to impaired cognitive function. Evidence suggests that dietary patterns such as the Mediterranean diet, characterized by a higher ratio of omega-3: saturated fats and a high intake of plant-based foods, can mitigate several cardiovascular risk factors. By addressing these risk factors early in life, such dietary interventions may consequently reduce the risk of cognitive impairment. Through a comprehensive review of existing literature, this case study examines the role of specific dietary components, including polyphenols and omega-3 fatty acids, in lowering cardiovascular risks and subsequently decreasing the risk of cognitive impairment. Information © The Author 2025