effect of specially formulated functional biscuits on cognitive functions and general health status in an Egyptian elderly group

ABSTRACT

Cognitive impairment presented as memory loss and decreased attention is a serious problem accompanying brain aging. Also mood changes, fatigue, changes in sleep patterns and general aches are commonly seen among healthy elderly. Nutrition may play a protective and supporting role against brain aging and cognitive dysfunction and improving general health status among healthy elderly. The aim of this work is to prepare a specially formulated functional biscuits for elderly and to evaluate its effect on some biochemical parameters and its impact on cognitive function [short-term memory and attention] and on general health status and activity. Protein content of biscuits provides 20-50% and 36.6% for the daily requirements for men and women respectively.While Calcium provides 35.5% of the RDA for both sexes. Vitamin A, C and E provide 9.3%-l 1.63%, 15%-15%, 15%-18.75% for daily requirement for men and women respectively. Zinc provides 16% for men and 20% for women and iron provides 27% for both sexes. The sulphur amino acid and tryptophan are present in significant amount. Serum level for vitamins A, E, and C and Zinc, Iron and Selenium were estimated and showed significant increase after biscuits intake. There is a significant improvement in OLT [memory] scores and [DCT] attention scores after the biscuits intake; this can be attributed to the improvement in nutritional status supplied by the biscuits. The correlation between OLT [memory] scores and serum zinc and copper level are significant p=0.01 and 0.05 respectively, and between DCT [attention] scores with serum zinc and vitamin E levels [p=0.05]. Also there is improvement in mood, concentration and general activity reported by the experimental group