catering round-up

Nutrition and memory

This month, Professor David Russell and Charlotte
Harbour explore whether nutrition can affect cognitive
processes such as memory and retention

A
t the Russell
Partnership, we
believe that you are
what you eat (or what you
absorb!). Traditional thought
tells us that our nutritional
status directly affects our
physical health and disease
outcomes – this is especially
“There certainly does appear to be link between
nutritional status and memory potential”
pertinent in conditions such as
type 2 diabetes and metabolic
syndrome. We’ve also previously
touched upon how nutrition can
affect mental health outcomes
such as anxiety and depression
through the microbiome (gut
health) and micronutrient
status. This month, we’ll
explore whether nutrition can
affect cognitive processes such
as memory and retention.
A study from the Advances
in Nutrition Journal suggests
that one area of the brain
particularly sensitive to bodily
health, lifestyle factors, and
environmental conditions is the
hippocampus. The hippocampus
is a small region in the brain
involved in the formation of
new memories and is associated
with learning and emotion. The
study discusses how the size of
the hippocampus is smaller in
individuals with hypertension,
type 2 diabetes and obesity
alongside the effects of nutrients
such as omega 3 fatty acids and
flavonoids. Indeed, animal
studies suggest that ingestion
of omega 3 fatty acids (found
in salmon, sardines, mackerel,
eggs, flaxseeds, chia seeds
and walnuts) were beneficial
to hippocampal health.
Antioxidants (found in berries,
green vegetables and nuts) were
also shown to be beneficial.
In contrast, low intakes of
micronutrients or high intakes
of saturated fat, refined sugar,
and alcohol have each been
shown to negatively affect
hippocampal memory function.
Another more recent
study suggests that a high-
fat ‘ketogenic’-style diet was
useful in promoting overall
longevity and memory in
mice. The ketogenic diet is
a low-carbohydrate lifestyle,
which when implemented
thoughtfully, is high in
healthy fats such as olive oil,
coconuts, oily fish, eggs,
avocados, nuts, seeds and
low-starch vegetables. With
all animal studies, we should
interpret results with a healthy
scepticism, however, the results
do support popular thought
that sugar and corresponding
insulin spikes may damage
memory optimisation.
In summary, there certainly
does appear to be link between
nutritional status and memory
potential. Therefore, let us
continue to deliver healthy
and low-sugar options to our
students which will enable
them to achieve academically
and remember those precious
moments of university life.
www.russellpartnership.com

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