The Brain Health Clinic - Nutritional Profile Of Service Users

Abstract Background The number of people living with a dementia in Ireland is projected to increase from 64,000 to 150,000 by 2045. The Health Service Executive Model of Care for Dementia outlines standardised care pathways to support individuals from the initial diagnostics through to post-diagnostic support. A Brain Health Clinic (BHC) offers individuals diagnosed with a Mild Cognitive Impairment (MCI), specific brain health interventions, including dietary optimisation strategies, to help prevent or slow the progression of cognitive impairment. In Ireland, there is no information on the nutritional profile and dietetic need for individuals diagnosed with a MCI. Methods A secure database containing anthropometry, biochemistry, and final scores from risk factor questionnaires, including the Mediterranean Diet Score Tool, of service users’ initial visit to the BHC was analysed. Further analysis of dietary quality was complete. Statistical analysis was complete on Microsoft Excel. Results Data from 101 individuals was analysed, of which 39% male and 61% female. The majority aged 70-79 years (45%), and an age range from 43 to 88 years. 74% had body mass index within the overweight or obese categories. 31% had low vitamin D status. 42% had low iron levels. 74% had low-to-moderate levels of physical activity. 82% had low-to-moderate adherence to the Mediterranean Diet. 53% used olive oil as their main cooking fat, however 9% took greater than 4 tablespoons of olive oil/day. 24% reported taking at least one glass of wine/day. Conclusion This is a timely piece of research due to an ageing population and increasing rates of dementia. This study demonstrates dietetics is required. Recommendations include: