Scientific News

Nestl Research Advances Knowledge in Nutrition and Cognitive Performance

Lausanne, SWITZERLAND January 2009 Researchers from the Nestl Research Center, Lausanne, Switzerland published a review of recent discoveries in the area of nutrition and cognitive neuroscience, brain development and performance. The full article contribution is available in the Current Opinion in Clinical Nutrition and Metabolic Care journal. Researchers incorporated new scientific findings with other well-known evidence to evaluate the role of nutrition in cognition from two aspects: 1) Foods intrinsic components and their resulting effects on the brain 2) Sensory perception of food during consumption and digestion Intrinsic Nutrients Long-term dietary habits and overall nutrition can have a significant impact on lifetime cognitive performance, including early neurodevelopment and later in life during aging. Research has confirmed that four types of nutritional components from the daily diet directly impact cognitive function. These include energy, essential precursors (fatty acids and protein), micronutrients (iron, zinc, magnesium, B vitamins, and vitamins A & C), and nutrients that actively promote cognitive function (caffeine and antioxidants). Nestl researchers review the roles of these nutrients and their importance in promoting optimal brain functioning throughout the lifecycle. Food Perception Because cognitive function is intimately connected to peripheral sensory input, researchers examined the bodys food-related periphery systems and how nutrition impacts cognitive processing from the periphery systems, thus resulting in a certain perception. Sensory perception of food occurs through visual contact, touch, olfaction, and taste. Taste is perceived when a food is eaten and different types of taste receptors in the mouth send intricate sensory information to the brain, where it is transformed into a perception. Beyond the classic sensorial periphery systems, this review highlights the recent discovery of the expression of taste receptors in the gut, which contribute to a detailed metabolic evaluation of the food once it reaches the gut. Nestl Research is extremely active in the area of nutrition and cognition as well as perception physiology. The next research step is to understand the potential association of neural/molecular states and specific food preferences. Nestl scientists are examining the correlation between nutritional habits, desires and preferences with the metabolic need states of the body. We will continue to ask the research questions that will lead us to important findings in this ever-expanding field, said Prof. Peter van Bladeren, Head of Nestl Science & Research. Through our ongoing research in nutrition and cognitive neuroscience, we hope to offer to our consumers products to enhance cognitive development, performance, and to ameliorate the effects of cognitive decline during aging.

Article Reference: Le Coutre J and Schmitt AJ. Food ingredients and cognitive performance. Current Opinion in Clinical Nutrition and Metabolic Care, 2008;11:706-710.
About Nestl Science & Research Nestl Science & Research, encompassing the Nestl Research Center and its extensive network of external alliances, is a leading research entity in food, nutrition and life sciences. Based on Nestls research emphasis, Nestl Science & Research builds strategic alliances with the best scientific institutions in the world to bring a full breadth of knowledge to its nutrition, health and wellness research. A diverse staff of premier researchers from a broad range of scientific competencies together with external collaborators worldwide are central to fulfilling Nestls vision of Good Food, Good Life. Nestl Research is very active in consumer health benefit areas, employing a multidisciplinary approach to science and research. Integrating diverse scientific disciplines and expertise ranging from biology, food technology, nutrigenomics and sociology, Nestl strives to bring practical nutrition solutions to consumers. Learn more about the Nestl Research Center at www.research.nestle.com.

For more scientific information, please contact: Dr. Johannes le Coutre Nestl Research Scientist Nestl Research Center, Lausanne, Switzerland Johannes.Le-coutre@rdls.nestle,com Dr. Jeroen Schmitt Nestl Research Scientist Nestl Research Center, Lausanne, Switzerland Jeroen.Schmitt@rdls.nestle.com Dr. Hengameh van der Kaaij Nestl Research Center, Communication Group Nestl Research Center, Lausanne, Switzerland Hengameh.vanderkaaij@rdls.nestle.com