Carbohydrate, memory, and mood

Abstract

From a physiologic perspective, the role of glucose in brain functioning is reviewed and the effect of diet-induced changes in blood glucose on mood and cognition are outlined. Many studies have used a glucose drink or a meal composed almost entirely of carbohydrate as an experimental tool. Because pure sources of carbohydrate will be rarely consumed, the possibility that foods of different glycemic indices will modify mood and memory is briefly considered.