Impact of food patterns on brain perfusion, brain structure, and cognitive function in healthy elderly people

• Applicants: Professor Dr. Götz Thomalla; Professorin Dr. Birgit-Christiane Zyriax, since 10/2019
• Subject Area: Clinical Neurology; Neurosurgery and Neuroradiology ; Nutritional Sciences
• Term: from 2019 to 2022
• Project identifier: Deutsche Forschungsgemeinschaft (DFG) - Project number 427036160

Knowledge about the impact of nutrition on cognitive function is scarce. Less healthy nutrition with regards to the effect on cardiovascular risk appears to be associated with worse cognitive function in elderly. However, existing data is heterogeneous und much less clear as compared to the known association of nutrition factors and cardiovascular risk. One major limiting factor in the understanding of the impact of nutrition on cognition results from the fact that the mechanisms mediating the effect of food patterns on brain function are largely unclear. Aim of the project is to determine the impact of specific food patterns on cognition hypothesizing that the effect is mediated by food pattern related alterations of brain perfusion and brain structure. For this purpose, we will study brain structure and perfusion, cognitive function and food patterns in elderly participants of the Hamburg City Healthy Study (HCHS). In this single center, population-based, prospective, epidemiologic cohort study 45.000 people aged 45-74 years representing a random sample of the general population of the city of Hamburg will be studied with a comprehensive set of questionnaires, clinical, laboratory, and imaging examinations. As of November 2018, more than 10.000 subjects have participated in HCHS, and >2.000 participants underwent brain MRI, and we will analyze cross-sectional and longitudinal data of the first 2.000 of those participants. Structural connectome of the brain, brain volume, cortical thickness and regional cerebral blood flow are calculated based on diffusion tensor imaging, high-resolution T1-weighted MRI and arterial spin labeling perfusion imaging. Cognitive function is assessed by a comprehensive battery of established cognitive tests relying on tests included in CERAD-NP. Information on nutrition is obtained from all participants using a validated food frequency questionnaire developed for the EPIC study. In the first step food groups and dietary pattern based on nutrition recommendations such as MedDietm, DASH, MIND, and Healthy Eating Index (HEI) will be investigated in terms of their relationship to brain perfusion, brain structure, and cognitive function using structural equation modelling. Innovative approaches of analyzing the structural connectome of the brain, including graph-theory based methods of brain network analysis will be applied. Sociodemographic and clinical covariates, in particular age, gender, depression, and cardiovascular risk factors, will be included in structural equation models. With this comprehensive approach, we hope to answer open questions concerning the mechanisms of the association of nutrition and cognitive function and by this will open windows for future approaches to prevention and treatment.

• DFG Programme: Research Grants
• Ehemaliger Antragsteller: Professor Dr. Eberhard Windler, until 9/2019