Study objective including
1. To measure the impact of dietary fats on postprandial cognitive function in adults who report subjective cognitive complaints.
2. To assess the effect of dietary fat consumption on the gut-brain axis in relationship to cognitive function.
Age
40–75
Sex
ALL
Healthy volunteers
Not accepted
You may be eligible if
Subjective cognitive impairment
BMI ≥30 kg/m2
HbA1C \<6.5%
You may not be if
Diagnosis og cognitive impairment or dementia
Montreal Cognitive Assessment (MoCA) score of \<26
Current or previous diagnosis of Diabetes or use of diabetes medications
Current diagnosis of or current treatment of cancer other than non-melanoma skin cancer
Gastrointestinal diseases or disorders (including pancreatic and gastric bypass surgery) where consumption of the study foods would be contraindication or where the disease or disorder could negatively affect nutrient absorption and/or would prevent participants from tolerating the study foods
Hyperthyroidism diagnosis
Food Allergy or intolerances
Any dietary restriction where consumption of the study foods, study meals/snack or meal challenge or any ingredient would be contraindicated
Use of some oil supplements in the past 4 weeks prior to enrolling
Pregnancy and lactation
Inability to access veins for venipuncture
Antibiotic use in the past month
Psychostimulant or nootropic medication use
Current use of supplements or medications for weight loss or following a weight loss program
Severe or uncontrolled autoimmune diseases
Current or previous diagnosis of severe kidney failure, liver cirrhosis and some pulmonary diseases
Heart disease events (including stroke or heart attack) within last 3 months prior to enrollment
Alcohol or drug abuse
Clareo Health | Essential Fats For Enhancing Cognitive Thinking (EFFECT) Study
