Dietary Patterns Are Associated with Cognition among Older People with Mild Cognitive Impairment

作者：Torres Susan J^*; Lautenschlager Nicola T; Wattanapenpaiboon Naiyana; Greenop Kathryn R; Beer Christopher; Flicker Leon; Alfonso Helman; Nowson Caryl A

来源：Nutrients, 2012, 4(11): 1542-1551.

DOI：10.3390/nu4111542

• dietary patterns
• cognition
• mild cognitive impairment
• executive function
• memory

There has been increasing interest in the influence of diet on cognition in the elderly. This study examined the cross-sectional association between dietary patterns and cognition in a sample of 249 people aged 65-90 years with mild cognitive impairment (MCI). Two dietary patterns; whole and processed food; were identified using factor analysis from a 107-item; self-completed Food Frequency Questionnaire. Logistic regression analyses showed that participants in the highest tertile of the processed food pattern score were more likely to have poorer cognitive functioning; in the lowest tertile of executive OR 2.55; 95% CI: 1.08-6.03); as assessed by the Cambridge Cognitive Examination. In a group of older people with MCI; a diet high in processed foods was associated with some level of cognitive impairment.

• 出版日期2012-11
• 单位河北医科大学; 迪肯大学