Centre for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Burwood 3125, Victoria, Australia.
Nutrients. 2012 Oct 25;4(11):1542-51. doi: 10.3390/nu4111542.
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.
人们对饮食对老年人认知能力的影响越来越感兴趣。本研究在一个由 249 名年龄在 65-90 岁之间、有轻度认知障碍（MCI）的人群中，考察了饮食模式与认知能力之间的横断面相关性。采用因子分析从一个 107 项的“自我完成食物频率问卷”中确定了两种饮食模式：全食物和加工食物。逻辑回归分析显示，加工食品模式得分最高三分位的参与者更有可能认知功能较差；在执行功能最低三分位（OR 2.55；95%CI：1.08-6.03）。在一组患有 MCI 的老年人中，高加工食品的饮食与一定程度的认知障碍有关。
