Reducing excess dietary saturated fat intake to improve cognition in vascular dementia

Reducing excess dietary saturated fatty acids (SFAs) may be a therapy to slow cognitive decline in vascular dementia (VaD). It has been well established that lower levels of dietary SFAs reduce risk of cognitive decline and vascular dementia. In patients who consume high amounts of SFAs, limiting intake of SFAs could improve cognition. Some trials have seen a reduction in atherosclerotic lesions and memory problems with diets reduced in total and saturated fat. It has also been well established that excess dietary SFAs increase serum cholesterol and risk of atherosclerosis, so reducing dietary SFAs could reduce arterial clogging, potentially improving perfusion and cognition. Many studies show that those with lower dietary SFAs have decreased blood-brain barrier damage and neuroinflammation, so reducing excess dietary SFAs could reduce neuroinflammation. Excess dietary SFAs impair neurovascular coupling, potentially leading to brain pathologies ranging from subtle cognitive deficits to severe dementia. Studies on stroke survivors show that limiting the consumption of SFAs improves cognitive functions after stroke. We will show that reducing excess dietary SFAs can produce protective effects on cognitive functioning. More studies are needed to determine if reducing excess dietary SFAs can improve memory and other cognitive functioning in those with vascular dementia.