Avocado for Brain Aging

(AvoCog Trial)

Overseen By Matthew Taylor, PhD

Age: 65+

Sex: Any

Trial Phase: Academic

Sponsor: University of Kansas Medical Center

Must not be taking: Psychoactive, Investigational

Disqualifiers: Neurological disease, Cancer, Diabetes, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 4

Duration: 12 weeks

70 Participants Needed

Trial Summary

What is the purpose of this trial?

The goal of this clinical trial is to determine if adding avocados to the diet of impacts cognition in 70 older adults, age 65-85, without dementia. We will test for change in functional MRI, cognitive performance, and brain blood flow. Intervention group participants will be asked to consume 1 avocado per day for 12 weeks. Participants in the control group will be asked to continue their normal intake for 12 weeks. Throughout the study, participants will be asked to perform cognitive tests, MRI, blood tests, and questionnaires.

Will I have to stop taking my current medications?

The trial does not specify if you need to stop taking your current medications, but you cannot participate if you use psychoactive or investigational medications.

What data supports the effectiveness of the treatment Avocado Group, Avocado, Guacamole for brain aging?

Research shows that older adults who eat avocados or guacamole have better cognitive function compared to those who don't. This suggests that avocados might help with brain health as people age. ^{1 2 3 4 5}

Is avocado consumption safe for humans?

The study on avocado consumption among older adults did not report any safety concerns, suggesting it is generally safe for human consumption. ^{1 5 6 7 8}

How does the avocado treatment for brain aging differ from other treatments?

The avocado treatment is unique because it involves consuming a natural food, which has been associated with better cognitive scores in older adults, unlike other treatments that may rely on supplements or medications. Avocados contain beneficial nutrients like healthy fats and phytochemicals that may support brain health, offering a dietary approach to cognitive improvement. ^{1 2 3 7 9}

Eligibility Criteria

This trial is for older adults aged 65-85, in good health with no serious diseases, a BMI of 18.5 - 35, and normal cognitive function (Mini Mental State Exam ≥26). They should eat few avocados and carotenoid-rich foods. Those with latex allergy, taking certain supplements, or having central neurological diseases or recent severe medical conditions cannot join.

Inclusion Criteria

I am in good health with no other major illnesses.

I am between 65 and 85 years old.

You have a body mass index (BMI) between 18.5 and 35.

Exclusion Criteria

Latex allergy

I do not have central nervous system diseases like Alzheimer's, Parkinson's, MS, stroke, or brain tumor.

I haven't had cancer treatment or a serious heart event in the last 5 years.

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants consume 1 avocado per day or continue their normal diet for 12 weeks, with cognitive tests, MRI, blood tests, and questionnaires conducted

12 weeks

4 visits (in-person)

Follow-up

Participants are monitored for safety and effectiveness after treatment

4 weeks

Treatment Details

Interventions

• Avocado Group

Trial Overview The AvoCog study tests if eating one avocado daily improves brain function in older adults without dementia. It compares an intervention group consuming avocados to a control group maintaining their usual diet over 12 weeks while monitoring changes through MRI scans, cognitive tests, blood flow measurements, and questionnaires.

Participant Groups

Group I: Avocado Group Experimental Treatment 1 Intervention

Participants will consume 1 avocado per day and receive education to maintain usual caloric intake for 12 weeks and participate in 4 study visits.

Group II: No Diet Modification Group Active Control 1 Intervention

Participants will continue their normal dietary pattern for 12 weeks and participate in 4 study visits.

Who Is Running the Clinical Trial?

University of Kansas Medical Center

Lead Sponsor

Trials

527

Recruited

181,000+

Avocado Nutrition Center

Collaborator

Trials

4

Recruited

560+

Findings from Research

In a study of 2,886 older adults, those who consumed avocados showed significantly better cognitive performance across various tests, including immediate and delayed recall, compared to non-consumers.

Even after adjusting for factors like education level, avocado consumers maintained higher cognitive scores, suggesting a potential link between avocado consumption and improved cognitive function in older adults.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

US Older Adults That Consume Avocado or Guacamole Have Better Cognition Than Non-consumers: National Health and Nutrition Examination Survey 2011-2014. Cheng, FW., Ford, NA., Taylor, MK.[2022]

A study involving 6321 Hispanic or Latino adults found that high adherence to a Mediterranean diet is linked to better cognitive performance and less decline in learning and memory over a 7-year period.

Participants with high adherence to the Mediterranean diet scored significantly better on cognitive tests compared to those with low adherence, suggesting that this diet may help reduce the risk of cognitive decline and Alzheimer's disease in this population.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Association of Mediterranean Diet With Cognitive Decline Among Diverse Hispanic or Latino Adults From the Hispanic Community Health Study/Study of Latinos. Moustafa, B., Trifan, G., Isasi, CR., et al.[2023]

In a study of 40 healthy older adults, higher levels of omega-3 fatty acids, particularly EPA and DHA, were linked to better cognitive performance, including improved memory recall and processing speed.

Increased omega-3 levels were also associated with greater brain structural integrity, specifically in areas like the entorhinal cortex and total white matter volume, suggesting a potential protective effect on brain health as we age.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Omega-3 Fatty Acids, Cognition, and Brain Volume in Older Adults. Loong, S., Barnes, S., Gatto, NM., et al.[2023]

In a study of 401 older adults (ages 73-76), lower adherence to a Mediterranean-type diet (MeDi) was linked to a greater reduction in total brain volume over three years, indicating a potential protective effect of the diet against brain atrophy.

The study found that specific dietary components like fish and meat did not significantly influence brain volume changes, suggesting that the overall combination of MeDi components may be crucial for maintaining brain health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Mediterranean-type diet and brain structural change from 73 to 76 years in a Scottish cohort. Luciano, M., Corley, J., Cox, SR., et al.[2022]

The 2010 NIH State of the Science Conference found insufficient evidence to recommend any primary prevention therapy for Alzheimer's disease, including omega-3 fatty acids (n-3 LC-PUFA), despite public interest and use.

Epidemiological data suggest that low intake of n-3 LC-PUFA is associated with a higher risk of cognitive decline, but clinical trials have not specifically targeted these at-risk populations, indicating a gap in research that needs to be addressed.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Current evidence for the clinical use of long-chain polyunsaturated n-3 fatty acids to prevent age-related cognitive decline and Alzheimer's disease. Dacks, PA., Shineman, DW., Fillit, HM.[2021]

In a study involving 225 drug-naïve patients with mild Alzheimer's disease, a medical food called Souvenaid showed a significant improvement in delayed verbal recall after 12 weeks compared to a control drink.

While the primary memory outcome improved, other cognitive measures and quality of life assessments did not show changes, indicating that the medical food specifically enhances certain aspects of cognitive function without negatively impacting overall health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Efficacy of a medical food in mild Alzheimer's disease: A randomized, controlled trial. Scheltens, P., Kamphuis, PJ., Verhey, FR., et al.[2022]

Regular consumption of fruits and vegetables, which are rich in bioactive phytochemicals, may help reduce the risk of developing Alzheimer's disease by providing neuroprotective effects against oxidative stress and neuroinflammation.

Epidemiological and experimental studies suggest that these phytochemicals can mitigate age-related neuropathology associated with Alzheimer's, highlighting the importance of diet in brain health.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Effects and mechanisms of actions of phytochemicals on Alzheimer's disease neuropathology. Hartman, RE., Ross, DM.[2022]

In a study of 2612 elderly participants over an average follow-up of 4.5 years, higher dietary intakes of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) were linked to a significantly lower risk of developing Alzheimer's disease (AD).

Specifically, for each increase in DHA and EPA intake, the risk of AD decreased, with hazard ratios of 0.73 and 0.74 respectively, indicating that these long-chain polyunsaturated fatty acids may offer protective benefits against AD.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights-Hamilton Heights-Inwood Columbia Aging Project (WHICAP). Gustafson, DR., Bäckman, K., Scarmeas, N., et al.[2021]

A study involving 43 participants with mild cognitive impairment showed that long-term consumption of Greek High Phenolic Early Harvest Extra Virgin Olive Oil (HP-EH-EVOO) significantly reduced over-excitation in brain activity, as measured by EEG, compared to Moderate Phenolic EVOO and a Mediterranean Diet.

The HP-EH-EVOO intervention led to a notable decrease in the theta/beta ratio and improved dynamic connectivity in the brain, indicating potential cognitive benefits from this specific type of olive oil.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Greek High Phenolic Early Harvest Extra Virgin Olive Oil Reduces the Over-Excitation of Information-Flow Based on Dominant Coupling Mode (DoCM) Model in Patients with Mild Cognitive Impairment: An EEG Resting-State Validation Approach. Dimitriadis, SI., Lyssoudis, C., Tsolaki, AC., et al.[2021]

References

1. Switzerland pubmed.ncbi.nlm.nih.gov

US Older Adults That Consume Avocado or Guacamole Have Better Cognition Than Non-consumers: National Health and Nutrition Examination Survey 2011-2014. [2022]

2. United States pubmed.ncbi.nlm.nih.gov

Association of Mediterranean Diet With Cognitive Decline Among Diverse Hispanic or Latino Adults From the Hispanic Community Health Study/Study of Latinos. [2023]

3. Switzerland pubmed.ncbi.nlm.nih.gov

Omega-3 Fatty Acids, Cognition, and Brain Volume in Older Adults. [2023]

4. United States pubmed.ncbi.nlm.nih.gov

Mediterranean-type diet and brain structural change from 73 to 76 years in a Scottish cohort. [2022]

5. France pubmed.ncbi.nlm.nih.gov

Current evidence for the clinical use of long-chain polyunsaturated n-3 fatty acids to prevent age-related cognitive decline and Alzheimer's disease. [2021]

6. United States pubmed.ncbi.nlm.nih.gov

Efficacy of a medical food in mild Alzheimer's disease: A randomized, controlled trial. [2022]

7. Singapore pubmed.ncbi.nlm.nih.gov

Effects and mechanisms of actions of phytochemicals on Alzheimer's disease neuropathology. [2022]

8. United States pubmed.ncbi.nlm.nih.gov

Dietary fatty acids and risk of Alzheimer's disease and related dementias: Observations from the Washington Heights-Hamilton Heights-Inwood Columbia Aging Project (WHICAP). [2021]

9. Netherlands pubmed.ncbi.nlm.nih.gov

Greek High Phenolic Early Harvest Extra Virgin Olive Oil Reduces the Over-Excitation of Information-Flow Based on Dominant Coupling Mode (DoCM) Model in Patients with Mild Cognitive Impairment: An EEG Resting-State Validation Approach. [2021]