Cognition, the process through which humans acquire knowledge and understanding from sensory experiences, is vital for quality of life. Various factors influence cognitive function, including genetics, overall health, nutrient availability, mental health, development, and education. Cognitive impairment can impact an individual’s ability to remember, learn, concentrate, and make decisions, with effects ranging from mild to severe, potentially hindering independent functioning.

While cognitive impairment is often associated with dementia, it can also manifest in various conditions such as depression, autoimmune disorders, and post-traumatic stress disorder. Recent data reveals a prevalence of 22.7 cases of mild cognitive impairment (MCI) per 100 adults aged 65 and older in the United States. The financial burden of dementia-related cognitive impairment, including unpaid family care, is estimated at over USD 100 billion annually.

Globally, the median prevalence of MCI among community-dwelling adults over 50 years old is estimated to be between 17% and 19%, highlighting this as a significant worldwide issue.

There is accumulating evidence that nutrition and dietary choices affect brain health. Nutrient-rich fermented foods can alter the gut microbiota in ways that may influences cognitive and emotional functions. Our original study looks at the relationship between pro-biotic dairy consumption and cognitive function using the NHANES database. 

This video delves into the complexities of cognitive function and impairment, shedding light on the impact and importance of dietary components affecting the microbiome in brain health.