Cover Story
The escalating prevalence of cognitive impairment and dementia, projected to reach 150 million cases by 2050, represents a severe global public health concern. While increased life expectancy contributes to this outcome, attention has shifted to the impact of nutrition on brain health. Regular consumption of unhealthy saturated fatty acids (SFA), solid fats primarily derived from animals, and trans fats, liquid oils that solidify after food processing, has been associated with impaired memory performance, particularly in both young and old populations.

