Diet, Microbiota and Memory: How What We Eat Affects Memory and Cognitive Processes and Whether Diet Can Help Prevent the Onset of Dementia.

This paper was written in response to the growing interest in the influence of the gut-brain axis on the development of dementia and cognitive disorders. The main aim was to review and summarise the latest findings in this area. The article was divided into a section on animal studies, which sought to link specific macronutrient ratios in diets to general behavioural disturbances in organisms, alongside the development of hypotheses regarding changes in the levels of substances responsible for, or indicative of, neurodegenerative processes. Subsequently, the impact of diets containing carbohydrates, proteins, and fats on cognitive processes and memory in humans was discussed. Deterioration was observed particularly among groups consuming large amounts of fat and experiencing a caloric surplus, which led to the development of obesity. Finally, the study presented both dietary interventions and multifactorial lifestyle changes aimed at improving memory function in patients, including older adults and those with Alzheimer's disease. A particularly significant factor highlighted in most studies was adherence to the Mediterranean and Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets, which most likely contributed to slowing the progression of dementia in the majority of patients. Several studies have demonstrated a link between the qualitative composition of the diet and the development of dementia. Obesity, resulting from a high intake of fat and/or carbohydrates, and the inflammation it provokes, including within the central nervous system, plays a key role in this process. The most beneficial effects were demonstrated by the MIND and Mediterranean diets when combined with comprehensive lifestyle changes, which is why the authors were cautious about drawing definitive conclusions.