Kim Kyoung Yun, Yun Jung-Mi
Department of Clinical Nutrition, Sun-Han Hospital, Gwangju 61917, Korea.
Department of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Korea.
Nutr Res Pract. 2018 Oct;12(5):415-425. doi: 10.4162/nrp.2018.12.5.415. Epub 2018 Oct 1.
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.
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 ( < 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) ( < 0.05), properly cooked rice with other grains and legumes ( < 0.001), fruits ( < 0.05), milk (low fat and normal) ( = 0.044), liquid-type yogurt ( = 0.019), and curd-type yogurt ( = 0.015) were found to significantly decrease the OR for the risk of MCI.
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.
背景/目的：随着年龄增长，认知障碍患者数量也在增加。认知功能一般与饮食无关联，且关于这种关联存在争议。因此，本研究旨在调查50岁及以上成年人的饮食摄入与认知功能之间的关联。
对象/方法：2017年7月至2018年3月期间，光州孙韩医院的324名50岁以上成年人参与了一项饮食调查。使用半定量食物频率问卷（SQ - FFQ）收集食物摄入频率及相关信息，并为276名参与者测定简易精神状态检查表（MMSE）水平。通过进行逻辑回归分析评估饮食摄入与认知功能之间的关联。
根据MMSE评分，参与者的年龄、教育水平、居住状况、用药情况、饮酒量、睡眠时间、身体活动以及简短老年抑郁量表评分存在显著差异（P < 0.05）。此外，这些参与者特征与轻度认知障碍（MCI）风险的优势比（OR）降低或升高相关。基于对参与者摄入的112种详细食物项目（分为20种食物类型）的分析，发现煮熟的白米饭摄入量（每天<2次与≥3次相比）（P < 0.05）、与其他谷物和豆类一起适当煮熟的米饭（P < 0.001）、水果（P < 0.05）、牛奶（低脂和正常）（P = 0.044）、液体型酸奶（P = 0.019）和凝乳型酸奶（P = 0.015）显著降低了MCI风险的OR。
MCI风险与某些食物类型的摄入量之间存在显著关联。具体而言，适量摄入煮熟的白米饭以及充足摄入全谷物、水果、牛奶和乳制品与50岁以上成年人MCI风险降低相关。
