Division of Epidemiology, Department of Health Sciences Research, Mayo Clinic, Rochester, MN 55905, USA. roberts.rosebud @ mayo.edu
Dement Geriatr Cogn Disord. 2010;29(5):413-23. doi: 10.1159/000305099. Epub 2010 May 22.
BACKGROUND/AIMS: To investigate associations of the Mediterranean diet (MeDi) components and the MeDi score with mild cognitive impairment (MCI).
Participants (aged 70-89 years) were clinically evaluated to assess MCI and dementia, and completed a 128-item food frequency questionnaire.
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].
Vegetables, unsaturated fats, and a high MeDi score may be beneficial to cognitive function.
背景/目的：研究地中海饮食（MeDi）成分和 MeDi 评分与轻度认知障碍（MCI）的关联。
对参与者（年龄在 70-89 岁之间）进行临床评估，以评估 MCI 和痴呆，并完成了 128 项食物频率问卷。
在 1233 名非痴呆者中，有 163 人患有 MCI。蔬菜摄入量高的人患 MCI 的几率降低[0.66（95%CI=0.44-0.99），p=0.05]，单不饱和脂肪酸加多不饱和脂肪酸与饱和脂肪酸的比例高的人患 MCI 的几率也降低[0.52（95%CI=0.33-0.81），p=0.007]，调整混杂因素后。MeDi 评分高的受试者发生 MCI 或痴呆的风险降低[风险比=0.75（95%CI=0.46-1.21），p=0.24]。
蔬菜、不饱和脂肪和高 MeDi 评分可能有益于认知功能。
