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논문KCI 등재

Association between diets and mild cognitive impairment in adults aged 50 years or older

윤정미|김경윤
한국영양학회 (The Korean Nutrition Society)|2018.10|Nutrition Research and Practice|제12권 제5호|pp. 415-425

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참고문헌

키워드

dietCognitive dysfunctionsurveysadult

초록

BACKGROUND/OBJECTIVE: As aging progresses, the number of patients with cognitive impairment also increases. Cognitive function is not generally correlated with diet, and there is debate over that association. Thus, the present study aimed to investigate the association between dietary intake and cognitive function among adults aged 50 years or older. SUBJECTS/METHODS: Between July 2017 and March 2018, 324 adults aged over 50 years from Gwangju Sun-Han hospital participated in a dietary survey. The frequency of food intake and related information were collected using a semi-quantitative food frequency questionnaire (SQ-FFQ) and determining the mini-mental state examination (MMSE) level for 276 participants. The association between dietary intake and cognitive function was assessed by performing logistic regression analysis. RESULTS: Depending on the MMSE score, the participants’ age, education level, inhabitation status, medications, alcohol consumption, sleep duration, physical activity, and short geriatric depression scale score were significantly different (P < 0.05). Moreover, those participant characteristics were associated with either decreased or increased odds ratios (OR) for the risk of mild cognitive impairment (MCI). Based on analysis of the participants’ intake of 112 detailed food items, which were categorized into 20 food types, intakes of cooked white rice (< 2 times/day compared with ≥ 3 times/day) (P < 0.05), properly cooked rice with other grains and legumes (P < 0.001), fruits (P < 0.05), milk (low fat and normal) (P = 0.044), liquid-type yogurt (P = 0.019), and curd-type yogurt (P = 0.015) were found to significantly decrease the OR for the risk of MCI. CONCLUSIONS: Associations were significant between the risk of MCI and the intake of certain food types. Specifically, a moderate intake of cooked white rice and an adequate intake of whole grains, fruits, milk, and dairy products were associated with reduced risks of MCI among adults aged over 50 years.

Abstract

BACKGROUND/OBJECTIVE: As aging progresses, the number of patients with cognitive impairment also increases. Cognitive function is not generally correlated with diet, and there is debate over that association. Thus, the present study aimed to investigate the association between dietary intake and cognitive function among adults aged 50 years or older. SUBJECTS/METHODS: Between July 2017 and March 2018, 324 adults aged over 50 years from Gwangju Sun-Han hospital participated in a dietary survey. The frequency of food intake and related information were collected using a semi-quantitative food frequency questionnaire (SQ-FFQ) and determining the mini-mental state examination (MMSE) level for 276 participants. The association between dietary intake and cognitive function was assessed by performing logistic regression analysis. RESULTS: Depending on the MMSE score, the participants’ age, education level, inhabitation status, medications, alcohol consumption, sleep duration, physical activity, and short geriatric depression scale score were significantly different (P < 0.05). Moreover, those participant characteristics were associated with either decreased or increased odds ratios (OR) for the risk of mild cognitive impairment (MCI). Based on analysis of the participants’ intake of 112 detailed food items, which were categorized into 20 food types, intakes of cooked white rice (< 2 times/day compared with ≥ 3 times/day) (P < 0.05), properly cooked rice with other grains and legumes (P < 0.001), fruits (P < 0.05), milk (low fat and normal) (P = 0.044), liquid-type yogurt (P = 0.019), and curd-type yogurt (P = 0.015) were found to significantly decrease the OR for the risk of MCI. CONCLUSIONS: Associations were significant between the risk of MCI and the intake of certain food types. Specifically, a moderate intake of cooked white rice and an adequate intake of whole grains, fruits, milk, and dairy products were associated with reduced risks of MCI among adults aged over 50 years.

참고문헌 (45)

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관련 논문AI추천

Association of diet quality score with the risk of mild cognitive impairment in the elderly김미경, 양윤정, Choi Bo Youl, Kim Eunbin한국영양학회 · Nutrition Research and Practice2022 · 제16권 제5호Association of the Korean-specific food-based index of dietary inflammatory potential with the risk of mild cognitive impairment in Korean older adults김미경, 양윤정, 황세연, Kim Chong-Su, Yang Yoonkyoung한국역학회 · Epidemiology and Health2024 · 제46권 Association between nutritional status and cognitive functions of the Korean elderly김미혜, 신다연, 정혜경셀메드 세포교정의약학회 · 셀메드2017 · 제7권 제3호Effect of Dietary Habits on Alzheimer’s Disease Progression김은주, 민양기, 박경원, 안소현, 윤보라, 윤수진, 장재원, 정지향, 최성혜연세대학교의과대학 · Yonsei Medical Journal2024 · 제65권 제4호Association of Nutritional Status with Cognitive Stage in the Elderly Korean Population: The Korean Brain Aging Study for the Early Diagnosis and Prediction of Alzheimer’s Disease강주희, 김시은, 김예신, 김은주, 김희진, 박경원, 윤보라, 윤수진, 이종민, 장재원, 정나연, 정지향, 최성혜, 최용호, 홍진용, 황지혜대한신경과학회 · Journal of Clinical Neurology2019 · 제15권 제3호The association between dietary pattern and depression in middle-aged Korean adultsHae-Jeung Lee, Myung Sunny Kim, Seon Joo Park한국영양학회 · Nutrition Research and Practice2019 · 제13권 제4호

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