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Review
. 2025 Apr 26;14(1):62.
doi: 10.1007/s13668-025-00638-z.

Dietary Factors and Cognitive Function: with a Focus on Subjective Cognitive Decline

Tian-Shin Yeh  1   2   3   4   5 , Deborah Blacker  6   7 , Walter C Willett  8
Affiliations
Review

Dietary Factors and Cognitive Function: with a Focus on Subjective Cognitive Decline

Tian-Shin Yeh et al. Curr Nutr Rep. .

Abstract

Purpose of the review: Age-related cognitive decline is an important global challenge. Substantial evidence suggests that diet may prevent or delay cognitive aging. This narrative review examines recent literature on how dietary factors influence cognitive function, with a focus on subjective cognitive decline (SCD).

Recent findings: Higher intakes of flavonoids, carotenoids, and plant-based protein were associated with lower odds of SCD. Berries, citrus fruits and juices, carotenoid-rich and green leafy vegetables, and beans/legumes were among the foods with the strongest inverse associations with SCD. Healthy dietary patterns, such as the Mediterranean and MIND diet, may be beneficial for maintaining subjective cognitive function. Healthy choice of diet may play a role in lowering the risk of late-life SCD.

Keywords: Cognitive Function; Diet; Dietary Intervention; Dietary Patterns; Flavonoids; Plant-Based Diet; Protein; Subjective Cognitive Decline.

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Conflict of interest statement

Declarations. Human and Animal Rights and Informed Consent: This article does not involve human subjects or animal protocol necessary for ethics approval. Conflicts of interest/Competing interests: The authors declare no potential conflicts of interest related to this work.

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