About this trial
This project will investigate whether daily snack consumption can improve memory, mood, and overall brain function in people with cognitive impairment. Sixty participants, aged 50 and older, with cognitive impairment, will be randomly assigned to eat snacks, either pecans or pretzels, for three months. Researchers will also study how snacks (pecans and pretzels) may influence the body, including changes in gut bacteria, blood markers of inflammation, and signals that connect the gut and the brain.
Eligibility criteria
Qualifiers
men and women > 50 years-old
self-reported IQCODE (informant questionnaire on cognitive decline in the elderly) average score < 4.5
self-reported significant functional impairment (related to cognitive impairment) in basic or advanced activities of daily living as evidenced by the Activities of Daily Living (ADLs) questionnaire. If answers to at least one endorsement in the "NO, dependence due to memory concerns".
Stable medications (≥ 12-week unchanged dose before baseline) with no planned changes during trial.
Disqualifiers
reported nut allergy or intolerance
self-reported untreated hypothyroidism, severe liver disease, or end-stage chronic kidney disease
heavy alcohol drinker: in the past 3 months: men ≥14 drinks/week or women ≥7 drinks/week
recent (<1 month) appearance of diarrhea or hematochezia before study intervention begins. Rationale: A one-month waiting period after diarrhea or hematochezia (blood in stool) is recommended for a gut microbiome test to ensure the results accurately reflect the state and microbial composition, since diarrhea and hematochezia can significantly alter the gut environment and skew test results.
Trial design
Treatments tested in this trial
- Pecan snack
- Pretzel snack