期刊
NUTRIENTS
卷 4, 期 11, 页码 1542-1551出版社
MDPI
DOI: 10.3390/nu4111542
关键词
dietary patterns; cognition; mild cognitive impairment; executive function; memory
资金
- National Health and Medical Research council of Australia Dementia grant [458667]
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 function (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.
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