Journal article
The mediterranean diet and cognitive function among healthy older adults in a 6-month randomised controlled trial: The MedLey study
A Knight, J Bryan, C Wilson, JM Hodgson, CR Davis, KJ Murphy
Nutrients | MDPI | Published : 2016
DOI: 10.3390/nu8090579
Open access
Abstract
Evidence from a limited number of randomised controlled intervention trials (RCTs) have shown that a Mediterranean dietary pattern may reduce the risk of cognitive decline and enhance cognitive function among healthy older adults. However, there are currently no data in non-Mediterranean older adult populations. The present study aimed to address this gap by examining the effect of a Mediterranean dietary pattern (MedDiet) for six months on aspects of cognitive function in a randomised controlled intervention trial (the MedLey study) that extended for a duration of 18 months. In the final analysed cohort, a total of 137 men and women (mean age of 72.1 ± 5.0 years) randomly assigned to either..
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Awarded by National Health and Medical Research Council
Funding Acknowledgements
The authors would like to gratefully acknowledge the following organisations for supporting and funding the trial: the National Health Medical Research Council (NHMRC) (grant number APP1050949), and the University of South Australia Postgraduate Award (USAPA). The salary of JMH is supported by a National Health and Medical Research Council of Australia Senior Research Fellowship. The contributions made by the wider MedLey research team are also thankfully acknowledged: Collaborating development and design with genome assessment and design of the CSIRO assays, Michael Fenech, Varinderpal Dillon and Philip Thomas; trial co-ordination, Louise Massie; participant screening, data collection, trial co-ordination, laboratory blood separation and spinning procedures, Catherine Yandell and Mark Cutting; dietary consultations, data collection, Crystal Grant; data collection, data analysis, Kate Dyer, consulting dietitians, Natalie Blanch and Kristina Petersen; laboratory blood separation and spinning procedures, Nerylee Watson; assistance with statistical methodology and power calculations, Adrian Esterman. Finally, we would like to acknowledge the contributions from the following organisations for donating various foods and condiments for the study: Simplot Australia Pty. Ltd. (tuna); Cobram Estate (Australian extra virgin olive oil); Peanut Company of Australia (hi-oleic dry roast peanuts); The Grains & Legumes Nutrition CouncilTM (pulses, and assisted in facilitating the donation of tuna from Simplot Australia Pty. Ltd.); Goodman Fielder Ltd. (canola oil); and The Almond Board of Australia (almonds).