This study aims to determine the relationship between diet, inflammation, and cognitive function in an aging population. A food frequency questionnaire was used to collect dietary data from 93 participants aged 60-75. Their diets were categorized as anti-inflammatory or pro-inflammatory based on the Dietary Inflammatory Index. Blood tests measured levels of pro-inflammatory and anti-inflammatory cytokines and C-reactive protein. The study hypothesizes that a more anti-inflammatory diet will correlate with lower levels of pro-inflammatory markers and better cognitive performance, while a pro-inflammatory diet will correlate with higher inflammation and reduced cognition.