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首页> 外文期刊>Journal of cognitive enhancement >Can Improving the Nutritional Content of Bread Enhance Cognition? Cognitive Outcomes from a Randomized Controlled Trial
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Can Improving the Nutritional Content of Bread Enhance Cognition? Cognitive Outcomes from a Randomized Controlled Trial

机译：可以改善面包的营养含量增强认知吗？ 随机对照试验的认知结果

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Past research indicates that dietary alterations involving increases in nuts or beetroot, or decreases in salt, may have the potential to enhance cognitive functioning. The current study reports cognitive outcomes from a 12-week randomized controlled parallel intervention trial designed to evaluate the effectiveness of manipulating these ingredients in a dietary staple, bread. Participants were recruited from Dunedin, New Zealand, between February 2015 and March 2017. Initial inclusion criteria required at least one indicator of metabolic syndrome and daily consumption of at least six slices of bread, but these criteria were relaxed 6 months into the study due to recruitment difficulties. In total, 196 participants were randomized (using minimization by age group, sex, and body mass index) to consume one of four breads (hazelnut, beetroot, low salt, or a control white bread). Participants completed a computerized cognitive test battery and physiological testing at four points during the intervention. Analyses focused on 102 participants (aged 18-73 years) who finished the intervention and completed pre- and post-intervention cognitive testing. Participants who consumed the experimental breads showed no evidence of cognitive improvement relative to the control group. Furthermore, the expected physiological changes did not occur, and participants reported poor compliance. Our findings suggest that participants may have changed their eating habits during the intervention period such that they consumed less bread and ingested other counteracting nutrients, rendering the intervention ineffective. Insight from this study can be used to guide the design of future dietary interventions.
机译：过去的研究表明，涉及坚果或甜菜根增加或盐减少的饮食改变可能具有增强认知功能的潜力。当前的研究报告了一项为期12周的随机控制平行干预试验的认知结果，旨在评估在饮食主食，面包中操纵这些成分的有效性。参与者是在2015年2月至2017年3月之间从新西兰但尼丁招募的。最初的纳入标准至少需要一个代谢综合征的指标，并且每天消费至少六片面包，但是由于研究后6个月放松了研究，因此该标准在研究中放松了6个月。招聘困难。总共将196名参与者随机分组（按年龄组，性别和体重指数最小化），以消耗四种面包（榛子，甜菜根，低盐或对照白面包）之一。在干预期间，参与者在四点完成了计算机化的认知测试电池和生理测试。分析集中在完成干预并完成干预前和干预后认知测试的102名参与者（年龄18-73岁）上。食用实验面包的参与者没有表现出相对于对照组的认知改善的证据。此外，预期的生理变化没有发生，参与者报告的依从性差。我们的发现表明，参与者可能在干预期内改变了他们的饮食习惯，因此他们消耗了较少的面包，并摄入了其他抵消营养素，使干预效率无效。这项研究的洞察力可用于指导未来饮食干预措施的设计。

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