This project will investigate whether daily snack consumption can improve memory, mood, and overall brain function in people with cognitive impairment. Sixty participants, aged 50 and older, with cognitive impairment, will be randomly assigned to eat snacks, either pecans or pretzels, for three months. Researchers will also study how snacks (pecans and pretzels) may influence the body, including changes in gut bacteria, blood markers of inflammation, and signals that connect the gut and the brain.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
DOUBLE
Enrollment
60
Pecan
Pretzel snack
Texas Tech University Health Sciences Center
Lubbock, Texas, United States
RECRUITINGfMRI measures
connectivity of amygdala seed regions and broader bilateral mPFC using fMRI
Time frame: baseline and after 3 months
NACC Uniform Data Set
overall neurocognitive functioning
Time frame: baseline and after 3 months
Wisconsin Card Sorting Test
Cognition
Time frame: baseline and after 3 months
California Verbal Learning Test
Memory and verbal learning
Time frame: baseline and after 3 months
Clock Draw Test
Visuospatial functioning
Time frame: baseline and after 3 months
TRAILS A and B
neuropsychological function
Time frame: baseline and after 3 months
Geriatric Depression Scale (GDS-15)
Depression assessment
Time frame: baseline and after 3 months
Beck Anxiety Inventory (BAI)
Anxiety assessment
Time frame: baseline and after 3 months
fecal zonulin concentration by ELISA
Intestinal permeability marker
Time frame: baseline and after 3 months
gut microbiome
fecal microbiome composition using 16S RNA sequencing
Time frame: baseline and after 3 months
fecal metabolites
untargeted fecal metabolites by LC-MS analysis
Time frame: baseline and after 3 months
neuroinflammation gene
whole blood neuroinflammation gene profiles
Time frame: baseline and after 3 months
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