School of Health Sciences, Western Sydney University, Campbelltown, NSW 2560, Australia.
School of Medical, Indigenous and Health Sciences, Faculty of Science, Medicine and Health. University of Wollongong. Wollongong, NSW 2522, Australia.
Nutr Res. 2022 Aug;104:36-43. doi: 10.1016/j.nutres.2022.04.003. Epub 2022 Apr 25.
Research on the role of dietary anthocyanins in preventing cognitive decline in older adults shows promise. This study investigated the association between usual anthocyanin intake and indices of memory and cognition in 40 older adults diagnosed with mild cognitive impairment that were recruited to a randomized clinical trial. It was hypothesized that daily anthocyanin intake would be similar to healthy older adults and that higher anthocyanin intake would be associated with better cognitive performance. Cognitive performance was assessed using a battery of tests including the Rey Auditory Verbal Learning Test (RAVLT). Dietary intake was assessed through 3-day food records and anthocyanin intake was quantified using the PhenolExplorer food composition database. Multivariate linear regression compared differences in cognitive performance between higher (>10 mg/d) and lower consumers (<10 mg/d). Overall, participants had low median intake of anthocyanins (5.3; interquartile range [IQR], 32.1 mg/d), with the lower consumer group eating negligible anthocyanins (median, 0.13; IQR, 1.5 mg/d), and the higher consumer group eating above the national average (median, 35.5; IQR, 71.5 mg/d). On the RAVLT, the higher anthocyanin consumer group recalled a greater number of words after a short delay and a distracter task (B, 2.07; standard error [SE], 0.93; 95% confidence interval [CI], 0.18-3.96; P = .03) and longer delay of 20 minutes (B, 2.68; SE, 1.11; 95% CI, 0.43-4.94; P = .02); and forgot less words after a long delay of 20 minutes (B, -2.63; SE, 0.63; 95% CI, -3.90 to -1.35; P< .001). Further investigation of the protective role of the usual consumption of dietary anthocyanins for memory and cognition in pathological and normal aging appears warranted. Trial registration: This cross-sectional study uses baseline data from a randomized controlled trial registered with the Australian New Zealand Clinical Trials Registry (ACTRN12618001184268).
关于饮食中的花青素在预防老年人认知能力下降方面的作用的研究有一定前景。本研究调查了 40 名被诊断为轻度认知障碍的老年人的日常花青素摄入量与记忆和认知指数之间的关系，这些老年人被招募参加一项随机临床试验。研究假设每天的花青素摄入量与健康老年人相似，而较高的花青素摄入量与更好的认知表现相关。认知表现使用一系列测试进行评估，包括 Rey 听觉言语学习测试（RAVLT）。饮食摄入量通过 3 天的食物记录进行评估，花青素摄入量使用 PhenolExplorer 食物成分数据库进行量化。多变量线性回归比较了较高（>10mg/d）和较低（<10mg/d）消费者之间的认知表现差异。总体而言，参与者的花青素摄入量中位数较低（5.3；四分位距 [IQR]，32.1mg/d），较低消费者组摄入的花青素可以忽略不计（中位数，0.13；IQR，1.5mg/d），而较高消费者组的摄入量高于全国平均水平（中位数，35.5；IQR，71.5mg/d）。在 RAVLT 上，较高花青素消费者组在短延迟和干扰任务后回忆的单词数量更多（B，2.07；标准误差 [SE]，0.93；95%置信区间 [CI]，0.18-3.96；P =.03），在 20 分钟的长延迟后忘记的单词更少（B，2.68；SE，1.11；95%CI，0.43-4.94；P =.02）；在 20 分钟的长延迟后忘记的单词更少（B，-2.63；SE，0.63；95%CI，-3.90 至-1.35；P<.001）。进一步研究饮食中花青素的常规摄入对病理性和正常衰老过程中的记忆和认知的保护作用似乎是合理的。试验注册：本横断面研究使用澳大利亚和新西兰临床试验注册中心（ACTRN12618001184268）注册的随机对照试验的基线数据。
