Department of Social Medicine and Health Management, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China.
School of Public Health, Zhengzhou University, Zhengzhou, Henan, China.
J Affect Disord. 2022 Jul 15;309:266-273. doi: 10.1016/j.jad.2022.04.113. Epub 2022 Apr 29.
To investigate the impact of 10 common foods (including staple foods, fruits, vegetables, sugar, meat, fish, eggs, beans, salt-preserved vegetables, and garlic) on cognitive function in Chinese older adults.
Cross-sectional data on demographic characteristics, lifestyle, and dietary habits were taken from the 2018 Chinese Longitudinal Healthy Longevity Survey (CLHLS). Cognition was assessed using the Mini-Mental State Examination (MMSE). Food consumption was measured by participants reporting the frequency of their food consumption. Association between food groups and cognitive function was evaluated using mixed-effect regression model analysis.
Compared with those who rarely or never consumed vegetables, meat, fruits, beans, and garlic, older adults who consumed these foods almost daily were 56%, 30%, 23%, 34%, and 29% less likely to have cognitive impairment, respectively. No associations between staple foods, sugar, fish, and eggs consumption and cognitive impairment were found. Low-frequency consumption of salt-preserved vegetables may be associated with cognitive function. Regular vegetables consumption had the greatest associated risk reduction of all food types. Interactions indicated that the co-ingestion of vegetables and beans or sugar, meat and beans may have antagonistic effect, while the co-ingestion of salt-preserved vegetables and garlic may have synergistic effect. Subgroup analyses showed that sex and age were the significant effect modifiers for meat and fish, respectively.
Cognitive function of Chinese older adults may be related to food groups. Future research should measure food types and consumption level with greater granularity.
调查 10 种常见食物（包括主食、水果、蔬菜、糖、肉、鱼、蛋、豆类、腌菜和大蒜）对中国老年人认知功能的影响。
2018 年中国长寿纵向研究（CLHLS）收集了人口特征、生活方式和饮食习惯的横断面数据。使用简易精神状态检查（MMSE）评估认知功能。通过参与者报告食物消费频率来测量食物消费。采用混合效应回归模型分析食物组与认知功能之间的关联。
与很少或从不食用蔬菜、肉、水果、豆类和大蒜的老年人相比，几乎每天食用这些食物的老年人认知障碍的风险分别降低了 56%、30%、23%、34%和 29%。主食、糖、鱼和鸡蛋的摄入与认知障碍之间无关联。低频率食用腌菜可能与认知功能有关。经常食用蔬菜对认知功能的降低风险最大。交互作用表明，蔬菜和豆类或糖、肉和豆类的共同摄入可能有拮抗作用，而腌菜和大蒜的共同摄入可能有协同作用。亚组分析表明，性别和年龄分别是肉类和鱼类的显著效应修饰因素。
中国老年人的认知功能可能与食物组有关。未来的研究应更精细地测量食物类型和摄入量。
