Journal of Personalized Medicine Article Targeted Nutritional Intervention for Patients with Mild Cognitive Impairment: The Cognitive impAiRmEnt Study (CARES) Trial 1 Rebecca Power 1,* , John M. Nolan 1, Alfonso Prado-Cabrero 1 , Robert Coen 2, Warren Roche 1, Tommy Power 1, Alan N. Howard 3 and Ríona Mulcahy 4,5,* 1 Nutrition Research Centre Ireland, School of Health Sciences, Carriganore House, Waterford Institute of Technology West Campus, X91 K0EK Waterford, Ireland;
[email protected] (J.M.N.);
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[email protected] (W.R.);
[email protected] (T.P.) 2 Mercer’s Institute for Research on Ageing, St. James’s Hospital, D08 NHY1 Dublin, Ireland;
[email protected] 3 Howard Foundation, 7 Marfleet Close, Great Shelford, Cambridge CB22 5LA, UK;
[email protected] 4 Age-Related Care Unit, Health Service Executive, University Hospital Waterford, Dunmore Road, X91 ER8E Waterford, Ireland 5 Royal College of Surgeons Ireland, 123 Stephen’s Green, Saint Peter’s, D02 YN77 Dublin, Ireland * Correspondence:
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[email protected] (R.M.); Tel.: +353-01-845-505 (R.P.); +353-51-842-509 (R.M.) Received: 31 March 2020; Accepted: 18 May 2020; Published: 25 May 2020 Abstract: Omega-3 fatty acids (!-3FAs), carotenoids, and vitamin E are important constituents of a healthy diet. While they are present in brain tissue, studies have shown that these key nutrients are depleted in individuals with mild cognitive impairment (MCI) in comparison to cognitively healthy individuals. Therefore, it is likely that these individuals will benefit from targeted nutritional intervention, given that poor nutrition is one of the many modifiable risk factors for MCI.