期刊
DEMENTIA AND GERIATRIC COGNITIVE DISORDERS
卷 29, 期 5, 页码 413-423出版社
KARGER
DOI: 10.1159/000305099
关键词
Mild cognitive impairment; Dietary intake; Moderate alcohol intake; Unsaturated fatty acids; Mediterranean diet; Longitudinal; Prevalence studies; Incidence studies; Population-based
资金
- NIH-NIA [P50 AG016574, U01 AG006786, K01 AG028573]
- NIH-NIAMS [R01 AR030582]
- NIH-NIMH [K01 MH068351]
- Robert H. and Clarice Smith and Abigail van Buren Alzheimer's Disease Research Program
- NATIONAL INSTITUTE OF ARTHRITIS AND MUSCULOSKELETAL AND SKIN DISEASES [R01AR030582] Funding Source: NIH RePORTER
- NATIONAL INSTITUTE OF MENTAL HEALTH [K01MH068351] Funding Source: NIH RePORTER
- NATIONAL INSTITUTE ON AGING [P50AG016574, R01AG034676, K01AG028573, U01AG006786] Funding Source: NIH RePORTER
Background/Aims: To investigate associations of the Mediterranean diet (MeDi) components and the MeDi score with mild cognitive impairment (MCI). Methods: Participants (aged 70-89 years) were clinically evaluated to assess MCI and dementia, and completed a 128-item food frequency questionnaire. Results: 163 of 1,233 nondemented persons had MCI. The odds ratio of MCI was reduced for high vegetable intake [0.66 (95% CI = 0.44-0.99), p = 0.05] and for high mono- plus polyunsaturated fatty acid to saturated fatty acid ratio [0.52 (95% CI = 0.33-0.81), p = 0.007], adjusted for confounders. The risk of incident MCI or dementia was reduced in subjects with a high MeDi score [ hazard ratio = 0.75 (95% CI = 0.46-1.21), p = 0.24]. Conclusion: Vegetables, unsaturated fats, and a high MeDi score may be beneficial to cognitive function. Copyright (C) 2010 S. Karger AG, Basel
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