University of Wollongong Research Online Faculty of Social Sciences - Papers Faculty of Arts, Social Sciences & Humanities 1-1-2011 Dairy constituents and neurocognitive health in ageing David A. Camfield Swinburne University of Technology,
[email protected] Lauren Owen Swinburne University of Technology Andrew Scholey Swinburne University of Technology,
[email protected] Andrew Pipingas Swinburne University of Technology,
[email protected] Con Stough Swinburne University of Technology,
[email protected] Follow this and additional works at: https://ro.uow.edu.au/sspapers Part of the Education Commons, and the Social and Behavioral Sciences Commons Recommended Citation Camfield, David A.; Owen, Lauren; Scholey, Andrew; Pipingas, Andrew; and Stough, Con, "Dairy constituents and neurocognitive health in ageing" (2011). Faculty of Social Sciences - Papers. 487. https://ro.uow.edu.au/sspapers/487 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library:
[email protected] Dairy constituents and neurocognitive health in ageing Abstract Age-related cognitive decline (ARCD) and dementia are of increasing concern to an ageing population. In recent years, there has been considerable research focused on effective dietary interventions that may prevent or ameliorate ARCD and dementia. While a number of studies have considered the impact that dairy products may have on physiological health, particularly with regard to the metabolic syndrome and cardiovascular health, further research is currently needed in order to establish the impact that dairy products have in the promotion of healthy brain function during ageing. The present review considers the available evidence for the positive effects of dairy products on the metabolic syndrome and glucose regulation, with consideration of the implications for neurocognitive health.