Department of Non-communicable Chronic Disease Prevention and Control, Wuhan Center for Disease Control and Prevention, 288 Machang Road, Wuhan 430024, China.
Academy of Nutrition and Health, Hubei Province Key Laboratory of Occupational Hazard Identification and Control, School of Public Health, Wuhan University of Science and Technology, Wuhan 430065, China.
Food Funct. 2023 Aug 14;14(16):7663-7671. doi: 10.1039/d3fo01101a.
: Bioactive compounds in mushrooms may protect the brain from neurodegeneration by inhibiting the production of amyloid-β and playing an antioxidant role. This study aimed at examining the associations of mushroom consumption with cognitive function and mild cognitive impairment (MCI) among middle-aged and older adults in China. : A cross-sectional study. : This study was conducted in seven cities in China and included 2203 middle-aged and older adults. : Data on mushroom consumption were collected using a semi-quantitative food frequency questionnaire. Cognitive function was evaluated by the Auditory Verbal Learning Test (AVLT), Verbal Fluency Test (VFT), Digit Symbol Substitution Test (DSST), and Trail Making Test-B (TMT-B). The composite score was used to reflect global cognition. MCI was determined according to the Petersen criteria. Multiple linear regression and logistic regression were used to examine the relationship between mushroom consumption and cognitive performance. : This study included 2203 participants aged 55 years and above (mean age = 63.43 years). After controlling demographic characteristics, lifestyle factors, other dietary factors, and history of chronic disease, higher mushroom consumption was associated with better global cognition. Compared to the lowest quartile (Q1, 0-4.00 g day), the βs (95% confidence intervals, 95% CIs) were 0.10 (0.03, 0.18) for Q2 (4.01-10.42 g day), 0.13 (0.06, 0.20) for Q3 (10.43-20.84 g day), and 0.13 (0.06, 0.20) for Q4 (>20.84 g day). The higher mushroom consumption was positively related to better performance in DSST and TMT-B (-values < 0.05). A 10 g day increment in mushroom consumption was related to 12% lower odds of MCI (odds ratio = 0.88, 95% CI: 0.80-0.97). : Higher mushroom consumption was positively related to better cognitive function and associated with lower odds of MCI. Further studies are needed to replicate our findings in other populations and determine the underlying mechanisms.
蘑菇中的生物活性化合物可以通过抑制淀粉样蛋白-β的产生和发挥抗氧化作用来保护大脑免受神经退行性变的影响。本研究旨在探讨中国中老年人群中蘑菇摄入与认知功能和轻度认知障碍（MCI）的关系。
研究设计：横断面研究。
研究地点：本研究在中国 7 个城市进行，共纳入 2203 名中老年参与者。
数据收集：使用半定量食物频率问卷收集蘑菇摄入数据。使用听觉词语学习测试（AVLT）、词语流畅性测试（VFT）、数字符号替代测试（DSST）和连线测试 B（TMT-B）评估认知功能。采用复合得分来反映整体认知。根据彼得森标准确定 MCI。采用多元线性回归和逻辑回归分析蘑菇摄入与认知表现之间的关系。
结果：本研究共纳入 2203 名年龄在 55 岁及以上的参与者（平均年龄=63.43 岁）。在校正人口统计学特征、生活方式因素、其他饮食因素和慢性病史后，较高的蘑菇摄入量与更好的整体认知相关。与最低四分位数（Q1，0-4.00 g/d）相比，Q2（4.01-10.42 g/d）、Q3（10.43-20.84 g/d）和 Q4（>20.84 g/d）的 β 值（95%置信区间，95%CI）分别为 0.10（0.03，0.18）、0.13（0.06，0.20）和 0.13（0.06，0.20）。较高的蘑菇摄入量与 DSST 和 TMT-B 更好的表现呈正相关（-值<0.05）。蘑菇摄入量每天增加 10 g 与 MCI 发生的几率降低 12%相关（比值比=0.88，95%CI：0.80-0.97）。
结论：较高的蘑菇摄入量与更好的认知功能呈正相关，并与 MCI 发生的几率降低相关。需要进一步的研究在其他人群中复制我们的发现，并确定潜在的机制。
