Event Date: Sep 15, 2020
There is accumulating evidence that healthy diets support brain health in old age and decrease the risk of neurodegenerative diseases such as Alzheimer’s disease. This presentation will summarize findings from the most recent studies that relate nutrients, food groups, and diet patterns to brain health. We will also introduce the Brain Health Food Guide, a tool developed by a group of Canadian researchers as part of the Canadian Consortium on Neurodegeneration in Aging. Finally, the presentation will briefly discuss some of the nutrition issues facing individuals living with cognitive impairment.
Guylaine Ferland, PhD,Professeure, Dep. nutrition, Université de Montréal, Chercheure, Institut de cardiologie de Montréal & Chercheure associée, IUGM
Guylaine Ferland is a professor of nutrition at Université de Montréal and scientist at the Research Centre of the Montreal Heart Institute. She is an expert in vitamin K metabolism and her team has made significant contributions to the role of this nutrient in brain function and cognition. In addition to her work in vitamin K, Dr. Ferland conducts research on the general role of nutrition in cognitive health during aging. In recent years she has been PI of the CIHR-funded NutCog Study, a Quebec cohort study aimed at better understanding the modulatory role of nutrition and metabolic states in cognitive aging. She is also leader of the Nutrition, Exercice and Lifestyle team of the Canadian Consortium on Neurodegeneration in Aging, a nation-wide research initiative on Alzheimer's disease and other neurodegenerative diseases in aging. Dr. Ferland’s research activities include both animal models and human studies and are currently supported by CIHR and FRQS. Dr. Ferland is the author/co-author of >120 peer-reviewed publications and totals >95 guest presentations. Dr Ferland has served as nutrition expert on various panels, notably the DRI Micronutrient Panel [Food and Nutrition Board, Institute of Medicine, National Academy of Sciences] and the working group that lead to the Policy Recommendations on the Addition of Vitamins and Minerals to Foods]. She is a regular reviewer for nutrition journals (e.g. J Nutr, AJCN, Adv Nutr, JAND, Nutrients) and regularly serves as a member of the CIHR-NUT committee. She is currently president of the Canadian Nutrition Society and is also a member of the American Society for Nutrition.