Granic Antoneta, Davies Karen, Adamson Ashley, Kirkwood Thomas, Hill Tom R, Siervo Mario, Mathers John C, Jagger Carol
The Newcastle University Institute for Ageing, Institute of Health & Society,
The Newcastle University Institute for Ageing, Institute of Health & Society.
J Nutr. 2016 Feb;146(2):265-74. doi: 10.3945/jn.115.216952. Epub 2016 Jan 6.
Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown.
We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y.
We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene.
Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P < 0.001) and follow-ups, and better initial attention (P < 0.05). Membership in DP1 and DP3 was associated with overall worse SMMSE scores (β = 0.09, P = 0.01 and β = 0.08, P = 0.02, respectively) than membership in DP2 after adjustment for sociodemographic factors, lifestyle, multimorbidity, and body mass index (BMI). Additional adjustment for apolipoprotein (apoE) ε4 genotype attenuated the association to nonsignificant in women but not in men in DP1 (β = 0.13, P = 0.02). Participants in DP1 and DP3 also had overall worse concentration (β = 0.04, P = 0.002 and β = 0.028, P = 0.03, respectively) and focused attention (β = 0.02, P = 0.01 and β = 0.02, P = 0.03, respectively), irrespective of apoE ε4 genotype, but similar rate of decline in all cognitive measures over time.
DPs high in red meat, potato, gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults.
健康的饮食模式与老年人更好的认知能力以及降低患痴呆症的风险有关，但它们在最年长者（年龄≥85岁）的认知功能和认知衰退中的作用尚不清楚。
我们调查了纽卡斯尔85岁以上研究中先前确定的饮食模式与5年内整体认知及注意力特定认知之间的关联。
我们对302名男性和489名女性（来自英国东北部的1921年出生队列）进行了随访，观察他们5年内整体认知的变化[通过标准化简易精神状态检查（SMMSE）测量]以及3年内注意力的变化（通过认知药物研究注意力测试组合评估）。我们使用两步聚类法得出饮食模式，并使用混合模型来确定在存在痴呆易感性基因的情况下饮食模式与认知之间的关系。
此前，我们确定了3种饮食模式，它们在红肉、土豆、肉汁和黄油的摄入量上有所不同，并且与关键健康指标有所差异。与饮食模式1（高红肉）和饮食模式3（高黄油）的参与者相比，饮食模式2（低肉）的参与者在基线时（P<0.001）和随访时的SMMSE得分更高，初始注意力也更好（P<0.05）。在对社会人口统计学因素、生活方式、多种疾病和体重指数（BMI）进行调整后，饮食模式1和饮食模式3的参与者的SMMSE总分比饮食模式2的参与者总体上更差（β=0.09，P=0.01和β=0.08，P=0.02）。对载脂蛋白（apoE）ε4基因型进行额外调整后，饮食模式1中女性的这种关联减弱至无统计学意义，但男性中仍有统计学意义（β=0.13，P=0.02）。饮食模式1和饮食模式3的参与者总体上注意力集中程度也更差（β=0.04，P=0.002和β=0.028，P=0.03）以及注意力聚焦能力更差（β=0.02，P=0.01和β=0.02，P=0.03），无论apoE ε4基因型如何，但所有认知指标随时间的衰退率相似。
红肉、土豆、肉汁含量高的饮食模式（饮食模式1）或黄油含量高的饮食模式（饮食模式3）与最年长者的认知能力差有关，但与认知衰退率无关。
