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March 07-09, 2019 | London, UK
2nd International Conference on
7th International Conference on
Food Safety and Hygiene
Nutrition, Food Science and Technology
Joint Event
&
Journal of Food Technology and Preservation | Volume 3
Boosting Brain performance – Reducing risk of cognitive decline and Mental health challenges - Why
dietary choices and nutritional supplements matter
Susan Kath
Founder of About Nutrition, Australia
With our understanding of neuroplasticity, we are now
presented with the opportunity to investigate the
potential to modify and improve brain activity and function.
Through the assessment of genes, epigenetic and metabolic
markers, individualized treatment plans are being developed
that are demonstrating reductions in cognitive decline, and
improvements in neurological function. The development and
progression of alzheimer’s disease and dementia appears to
be influenced by dietary choices, nutritional status, epigenetic
and lifestyle behaviours. By focusing on modifying dietary
intake and lifestyle to optimize health markers, rather than
merely preventing disease, this may arrest and even reverse
cognitive decline. Studies are also demonstrating reductions
in symptoms such as depression, anxiety and schizophrenia
through modifications in diet and addressing nutritional
deficiencies. Nutritional supplementation may also improve
the efficacy of medication when required. Research is unveiling
a strong symbiotic relationship between humanity and our
microbiota and the importance of the gut brain axis and its
intercommunication. Providing a dietary model that supports
not only the optimization of our own health, but also that of
the microbiota, may contribute to greater neurological health.
Developing protocols that support and enable people to
implement and comply to dietary and lifestyle changes are key
to supporting improved health outcomes. My presentation will
outline how modifications of dietary choices and key nutrients
may assist in reducing neurological decline and supporting
brain health.
e:
J Food Technol Pres, Volume 3
DOI: 10.4066/2591-796X-C1-006