Sheng Li-Ting, Jiang Yi-Wen, Feng Lei, Pan An, Koh Woon-Puay
Department of Epidemiology and Biostatistics, Ministry of Education Key Laboratory of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore.
J Gerontol A Biol Sci Med Sci. 2022 Mar 3;77(3):561-569. doi: 10.1093/gerona/glab100.
With the dramatically rapid rate of aging worldwide, the maintenance of cognitive function in old age is a major public health priority. The association between total antioxidant capacity (TAC) of midlife diet and cognitive function in late life is still unclear.
The study included 16 703 participants from a prospective cohort study in Singapore. Dietary intakes and selected supplementary use were assessed with a validated 165-item food frequency questionnaire at baseline (1993-1998). Two dietary TACs were calculated from the intake of antioxidant nutrients: the Comprehensive Dietary Antioxidant Index (CDAI) and the Vitamin C Equivalent Antioxidant Capacity (VCEAC). Cognitive function was assessed 20.2 years later using a Singapore-modified version of the Mini-Mental State Examination when subjects were 61-96 years old. Cognitive impairment was defined using education-specific cutoffs. Multivariable logistic regression models were utilized to estimate the associations between dietary TACs, component nutrients, and cognitive impairment.
A total of 2 392 participants (14.3%) were defined to have cognitive impairment. Both CDAI and VCEAC scores were inversely associated with odds of cognitive impairment in a dose-dependent manner. The odds ratio (95% confidence interval; p-trend) comparing the highest with the lowest quartile was 0.84 (0.73, 0.96; p-trend = .003) for the CDAI and 0.75 (0.66, 0.86; p-trend < .001) for the VCEAC. Higher intakes of vitamin C, vitamin E, carotenoids, and flavonoids were all inversely associated with cognitive impairment.
Higher dietary TAC was associated with lower odds of cognitive impairment in later life in a Chinese population in Singapore.
随着全球老龄化速度急剧加快，维持老年人的认知功能成为一项重大公共卫生要务。中年饮食的总抗氧化能力（TAC）与晚年认知功能之间的关联仍不明确。
该研究纳入了来自新加坡一项前瞻性队列研究的16703名参与者。在基线期（1993 - 1998年），使用经过验证的165项食物频率问卷评估饮食摄入量和选定的补充剂使用情况。根据抗氧化营养素的摄入量计算出两种饮食TAC：综合饮食抗氧化指数（CDAI）和维生素C等效抗氧化能力（VCEAC）。在20.2年后，当受试者年龄在61 - 96岁时，使用新加坡修改版的简易精神状态检查表评估认知功能。认知障碍根据特定教育程度的临界值来定义。利用多变量逻辑回归模型估计饮食TAC、成分营养素与认知障碍之间的关联。
共有2392名参与者（14.3%）被定义为有认知障碍。CDAI和VCEAC得分均与认知障碍几率呈剂量依赖性负相关。CDAI最高四分位数与最低四分位数相比的比值比（95%置信区间；p趋势）为0.84（0.73，0.96；p趋势 = 0.003），VCEAC为0.75（0.66，0.86；p趋势 < 0.001）。维生素C、维生素E、类胡萝卜素和黄酮类化合物的摄入量较高均与认知障碍呈负相关。
在新加坡的华裔人群中，较高的饮食TAC与晚年较低的认知障碍几率相关。
