Food and Behaviour Research

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The potential role of nutrition in delaying Mild Cognitive Impairment - FREE online event

Organised by IFST Eastern Branch

Dr Rob Winwood, CSci FIFST, Proprietor of Winwood Bioscience, will examine what is known about the efficacy of specific nutrients, individually and in combination, in relation to delaying the onset of Mild Cognitive Impairment. Thursday 25.2.21 at 11:00am

The potential role of nutrition in delaying Mild Cognitive Impairment - FREE online event

  • Chair: Steve Timms, FIFST, Commercial Development Manager, Brenntag Food & Nutrition, Vice-Chair IFST
  • Speaker: Dr Rob Winwood, CSci FIFST, Proprietor of Winwood Bioscience 

What participants will learn about: Brain health in older individuals and how good nutrition can help.

Target audience: Nutritionists, Food and Beverage Formulators, Educators, Students.

Just like most of our other organs, the brain is increasingly liable to malfunction with age. The speed of mental processing slows down and short-term memory recall becomes worse. 

This extremely common condition his termed clinically as Mild Cognitive Impairment (MCI) and often occurs in otherwise healthy older individuals. The brain typically shrinks by 1% a year in MCI patients (and increases to 3% year in Alzheimer’s Disease).

There is emerging evidence that the onset of MCI can be delayed by “healthy living” i.e. primarily good nutrition and exercise. This presentation will consider the beneficial food constituents that influence brain activity and how they can be preserved during the food manufacturing process. The brain is particularly in need of energy from food, accounting for around 20% of total daily intake.

This presentation will examine what is known about the efficacy of specific nutrients, individually and in combination, in relation to delaying the onset of MCI.  It will also consider if they could have a role as adjuncts in a more traditional pharmacological approach. The brain in MCI and Prodromal Alzheimer’s patients is increasingly starved of glucose-derived energy. This presentation will examine a new study that uses ketones as an alternative energy source.