Investigating the effects of


COGNIFOOD is a pilot study investigating the effects of changes in dietary carbohydrate/fat ratio to prevent cognitive decline and Alzheimer’s disease pathology.

This randomized clinical trial looks into the effects of macronutritional composition on cognitive function and associated biomarkers.

The project will recruit 40 participants with prodromal Alzheimer’s disease, aged 50-85 years, in the Stockholm area. Participants will be randomly divided into two different groups, which will both follow two different 12-week diets in a randomized order. Applying a Low-Carb-High-Fat diet (LCHF) and a High-Carb-Low-Fat diet (HCLF), the research team will study and compare effects on cognitive performance and various biomarkers. This includes blood biomarkers related to Alzheimer’s pathology as well as broader aspects of health.

An important aim of this pilot study is to investigate how well the participants can adhere to the diets during the study period. Some of the meals will be provided by the project, to support adherence. A supportive study partner is mandatory and individualized guidance will be provided by a dietitian.

The ultimate aim of the COGNIFOOD project is to optimize dietary recommendations to promote cognitive health. The initial pilot study may guide the design of future large-scale trials in this field.

COGNIFOOD kicked off in 2023. It will be carried out at the Karolinska University Hospital and engages clinical teams and researchers from the hospital and from Karolinska Institutet. The FINGERS Brain Health Institute is supporting the project, with funding from the af Jochnick foundation.

COGNIFOOD will compare a low-carbohydrate-high-fat (LCHF) diet with a high-carbohydrate-low-fat (HCLF) over a period of 24 weeks.

Main collaborators

Karolinska Institutet
Karolinska University Hospital


af Jochnick Foundation