Clinical Study

Energy Metabolism In Cognitive Aging

Posted Date: May 9, 2017

  • Investigator: Robert Krikorian
  • Co-Investigator: Marcelle Shidler
  • Specialties: Psychiatry/Psychology, Parkinson's Disease, Neurology
  • Type of Study: Observational/Survey

The purpose of this research study is to evaluate whether changes in diet might improve memory ability. There is information from other research that suggests that changing the types of foods that are eaten will change the way the brain processes food energy and this change may have a positive effect on brain function, thereby improving memory.

Criteria:

You Are Being Asked To Take Part In This Research Study Because You Are At Least 68 Years Of Age (Without Parkinson's Disease) Or At Least 60 Years Of Age (With Parkinson's Disease) And Have Experienced Moderate Memory Decline With Aging. These Memory Difficulties Might Include Day-To-Day Forgetfulness, Problems Remembering To Do Tasks, Or Misplacing Items.

Keywords:

Aging, Diet, Memory , Mild Cognitive Impairment, Parkinson's Disease

For More Information:

Marcelle Shidler
513-558-2455
shidlemd@ucmail.uc.edu

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