Aging Research Center, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet and Stockholm University, Tomtebodavägen 18A Floor 10, SE-171 65, Solna, Stockholm, Sweden; Institute of Biomedical Technologies - National Research Council, Via Fratelli Cervi 93, 20090, Segrate, Milan, Italy.
Aging Research Center, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet and Stockholm University, Tomtebodavägen 18A Floor 10, SE-171 65, Solna, Stockholm, Sweden; Stockholm Gerontology Research Center, Stockholm, Sweden.
Neuroimage. 2019 Oct 1;199:281-288. doi: 10.1016/j.neuroimage.2019.05.066. Epub 2019 May 30.
Optimal nutrition may play a beneficial role in maintaining a healthy brain. However, the relationship between nutrient intake and brain integrity is largely unknown. We investigated the association of specific nutrient dietary patterns with structural characteristics of the brain. Within the population-based Swedish National study on Aging and Care-Kungsholmen (SNAC-K), a cross-sectional study of 417 dementia-free participants aged ≥60 years who underwent structural magnetic resonance imaging (MRI) scans during 2001-2003, was carried-out. Data on dietary intake were collected using a food frequency questionnaire, from which intake of 21 nutrients was estimated. By principal component analysis, five nutrient patterns were extracted: (1) NP1 was characterized by fiber, vitamin C, E, β-carotene, and folate [Fiber&Antioxidants], (2) NP2 by eicosapentaenoic (EPA, 20:5 ω-3) and docosahexaenoic (DHA, 22:6 ω-3) polyunsaturated fatty acids (PUFAs), proteins, cholesterol, vitamin B3, B12, and D [long chain (LC) ω-3PUFAs&Proteins], (3) NP3 by α-linoleic (18:2 ω-6) and α-linolenic (18:3 ω-3) PUFAs, monounsaturated fatty acids (MUFAs), and vitamin E [MUFAs&ω-3,6PUFAs], (4) NP4 by saturated fatty acids (SFAs), trans fats, MUFAs, and cholesterol [SFAs&Trans fats], (5) NP5 by B-vitamins, retinol, and proteins [B-Vitamins&Retinol]. Nutrient patterns scores were tertiled with the lowest tertile as reference, and were related to total brain volume (TBV) and white matter hyperintensities volume (WMHV) using linear regression models adjusting for potential confounders. In the multi-adjusted model, compared to the lowest intake for each pattern, the highest intake of NP1 (β = 11.11, P = 0.009), NP2 (β = 7.47, P = 0.052), and NP3 (β = 10.54, P = 0.005) was associated with larger TBV whereas NP5 was related to smaller TBV (β = -12.82, P = 0.001). The highest intake of NP1 was associated with lower WMHV (β = -0.32, P = 0.049), whereas NP4 was associated with greater WMHV (β = 0.31, P = 0.036). In sum, our results suggest that the identified brain-health specific nutrient combinations characterized by higher intake of fruit, vegetables, legumes, olive and seed oils, fish, lean red meat, poultry and low in milk and dairy products, cream, butter, processed meat and offal, were strongly associated with greater brain integrity among older adults.
优化营养可能对维持大脑健康发挥有益作用。然而，营养素摄入与大脑完整性之间的关系在很大程度上尚不清楚。我们研究了特定的营养膳食模式与大脑结构特征之间的关联。在基于人群的瑞典国家老龄化和护理- Kungsholmen 研究（SNAC-K）中，对 417 名年龄≥60 岁、无痴呆症且在 2001-2003 年期间接受结构磁共振成像（MRI）扫描的参与者进行了横断面研究。使用食物频率问卷收集了关于饮食摄入的数据，从中估算了 21 种营养素的摄入量。通过主成分分析，提取了 5 种营养模式：（1）NP1 以纤维、维生素 C、E、β-胡萝卜素和叶酸为特征[纤维和抗氧化剂]；（2）NP2 以二十碳五烯酸（EPA，20:5 ω-3）和二十二碳六烯酸（DHA，22:6 ω-3）多不饱和脂肪酸（PUFAs）、蛋白质、胆固醇、维生素 B3、B12 和 D[长链（LC）ω-3PUFAs 和蛋白质]；（3）NP3 以α-亚麻酸（18:2 ω-6）和α-亚麻酸（18:3 ω-3）PUFAs、单不饱和脂肪酸（MUFA）和维生素 E[MUFA 和 ω-3、6PUFAs]；（4）NP4 以饱和脂肪酸（SFA）、反式脂肪、MUFA 和胆固醇[SFA 和反式脂肪]；（5）NP5 以 B 族维生素、视黄醇和蛋白质[B 族维生素和视黄醇]。使用线性回归模型，根据潜在混杂因素对营养素模式评分进行三分位，并将其与总脑容量（TBV）和白质高信号体积（WMHV）相关联。在多调整模型中，与每种模式的最低摄入量相比，NP1（β=11.11，P=0.009）、NP2（β=7.47，P=0.052）和 NP3（β=10.54，P=0.005）的最高摄入量与较大的 TBV 相关，而 NP5 与较小的 TBV 相关（β=-12.82，P=0.001）。NP1 的最高摄入量与较低的 WMHV 相关（β=-0.32，P=0.049），而 NP4 与较高的 WMHV 相关（β=0.31，P=0.036）。总之，我们的研究结果表明，在老年人中，识别出的以较高摄入水果、蔬菜、豆类、橄榄油和种子油、鱼类、瘦红肉、家禽以及低牛奶和乳制品、奶油、黄油、加工肉类和动物内脏为特征的大脑健康特定营养组合与更大的大脑完整性密切相关。
