Solfrizzi Vincenzo, Colacicco Anna M, D'Introno Alessia, Capurso Cristiano, Del Parigi Angelo, Capurso Sabrina A, Argentieri Giovanni, Capurso Antonio, Panza Francesco
Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari, Bari, Italy.
Exp Gerontol. 2006 Jun;41(6):619-27. doi: 10.1016/j.exger.2006.03.017. Epub 2006 May 12.
The possible impact of diet, particularly the intake of fatty acids, on cognitive decline and dementia was addressed recently by several studies. We investigated the role of dietary fatty acids on the rate of mild cognitive impairment (MCI) in a population-based, prospective study carried out on 278 and 186 nondemented elderly subjects (65-84 years) at the 1st (1992-1993) and 2nd (1995-1996) survey from the cohort of Casamassima, Bari, Italy (n=704), one of the eight centers of the Italian Longitudinal Study on Aging. During the median follow-up of 2.6 years, 18 new events of MCI were diagnosed, and high polyunsaturated fatty acids (PUFA) intake appeared to be a protective factor against the development of MCI [hazard ratio (HR): 0.65, 95% confidence interval (CI): 0.43-0.98, trend-test, df=1, p<0.04]. However, when we controlled for the possible confounders (age, sex, education, Charlson comorbidity index, and total energy intake), the HR slightly changed, and the highly skewed 95% CI, while not statistically significant, may be important (HR: 0.62, 95% CI: 0.34-1.13, p=0.12). In our population, dietary fatty acids intakes were not associated with incident MCI in older age, only high PUFA intake evidenced a borderline nonsignificant trend for a protective effect against the development of MCI.
近期，多项研究探讨了饮食，尤其是脂肪酸摄入对认知能力下降和痴呆的潜在影响。我们在一项基于人群的前瞻性研究中，调查了饮食脂肪酸在轻度认知障碍（MCI）发生率方面的作用。该研究对意大利巴里卡萨马西马队列（意大利纵向衰老研究的八个中心之一，n = 704）中年龄在65 - 84岁的278名和186名非痴呆老年受试者进行了第1次（1992 - 1993年）和第2次（1995 - 1996年）调查。在中位随访2.6年期间，诊断出18例新的MCI事件，高多不饱和脂肪酸（PUFA）摄入似乎是预防MCI发生的保护因素[风险比（HR）：0.65，95%置信区间（CI）：0.43 - 0.98，趋势检验，自由度 = 1，p < 0.04]。然而，当我们控制可能的混杂因素（年龄、性别、教育程度、查尔森合并症指数和总能量摄入）时，HR略有变化，高度偏态的95%CI虽然无统计学意义，但可能很重要（HR：0.62，95%CI：0.34 - 1.13，p = 0.12）。在我们的人群中，饮食脂肪酸摄入量与老年人群中MCI的发生无关，只有高PUFA摄入显示出对MCI发生有保护作用的临界非显著趋势。
