Acute Effects of Avocado Consumption on Cognition: Preliminary Results. (29th May 2020)

• Record Type: Journal Article
• Authors: Adams, Michelle; Rajaram, Sujatha; Lee, Grace; Rice, Dulce Ruiz; Kaur, Amandeep; Millham, Brooke; Sidrak, Helena; Oda, Keiji; Patel, Dhira; Sabaté, Joan
• Is Part Of: Current developments in nutrition. Volume 4(2020)Supplement 2
• Page Start: 1185
• Page End: 1185
• Publication Date: 2020-05-29
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzaa057_001
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: While touted for their health benefits, research on the effects of avocado consumption on health is limited. Given their dense content of monounsaturated fatty acids (MUFA), carotenoids, fiber, and micronutrients, avocados have the potential to boost cognitive function. It has been shown that diets rich in MUFA may improve global cognitive performance and prevent cognitive decline. The carotenoids lutein and zeaxanthin may also enhance brain function. Only one randomized trial assessing the effects of avocado intake on cognition has been published to date, and the results were positive. The objective of this current study is to determine if consuming a meal of avocado on toast yields measurable changes in cognitive performance. Methods: Using a randomized 2 × 2 cross-over design, acute cognitive changes were assessed via a 25-minute long test battery in 27 participants after an isocaloric test meal of either avocado on wheat toast or cream cheese and jelly on wheat toast. After an approximately 2-week wash out period, participants returned to complete the study protocol with the alternate meal. Verbal learning and memory, working memory, processing speed, semantic fluency, and global cognition were measured in the fasting state and again in the postprandial state (3 hours after consumption of the breakfast test meal). Linear mixed models analysis was used to determine if meal type provided any significant boost in acute cognitive scores. Results: The following fixed effects were included in the model: visit number, sequence of intervention, test meal, age, pre/post measures, and interaction between test meal and pre/post measures. Subjects were included as a random effect. No significant differences between intervention groups in pre/post measures were detected. Conclusions: These preliminary results need to be confirmed with a larger sample (currently underway). Also, given the nutrient composition of avocados, it is possible that longer term studies may yield different results. Funding Sources: Hass Avocado Board, Mission Viejo, CA.