蔬菜和水果摄入与认知功能及其下降的关联：两项纵向研究。

Associations of vegetable and fruit intake with cognitive function and its decline: Two longitudinal studies.

机构信息

School of Public Health, The Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang 30058, China.

Department of Nutrition Hygiene and Toxicology, Academy of Nutrition and Health, School of Public Health, Medical College, Wuhan University of Science and Technology, Wuhan, Hubei 430065, China.

出版信息

J Nutr Health Aging. 2024 Jun;28(6):100223. doi: 10.1016/j.jnha.2024.100223. Epub 2024 Apr 9.

DOI:10.1016/j.jnha.2024.100223

PMID:38598978

Abstract

OBJECTIVES

Previous studies suggested protective associations of vegetables and fruits (VF) intake with cognitive function, but evidence on specific types of VF was insufficient.

METHODS

The current study included 4066 participants from 1997 to 2006 in the China Health and Nutrition Survey (CHNS) and 6170 participants from 2013 to 2020 in the Health and Retirement Study (HRS). Dietary intake (using 3-day 24-h dietary recalls in CHNS and food frequency questionnaire in HRS) and cognitive function (using the Telephone Interview for Cognitive Status-Modified, TICS-m) were measured. Linear mixed-effects models were used to estimate the beta coefficients (β) and the 95% confidence intervals (CI) to evaluate the association of VF with cognitive function (z-score) and its decline.

RESULTS

Highest intake of total VF was associated with better cognitive function and slower cognitive decline. Differences in cognitive function z-score between the highest and lowest tertiles of VF consumption were 0.039 (95% CI: 0.002, 0.076) for CHNS and 0.063 (95% CI: 0.026, 0.100) for HRS. The corresponding differences in annual cognitive decline were 0.011 (95% CI: 0.002, 0.021) and 0.012 (95% CI: 0.003, 0.020) units respectively. Vegetables and fruits showed independent associations with cognitive function and its decline. In specific VF subgroups, when comparing the highest to the lowest tertile intake, cruciferous vegetables (β = 0.058, 95% CI: 0.017, 0.100 in CHNS and β = 0.067, 95% CI: 0.032, 0.101 in HRS) and green leafy vegetables (β = 0.036, 95% CI: -0.001, 0.073 in CHNS and β = 0.082, 95% CI: 0.046, 0.117 in HRS) was associated with better cognitive function in both cohorts. Similarly, higher intake of dark-colored vegetables (β = 0.019, 95% CI: 0.008, 0.030 for red/yellow vegetables in CHNS and β = 0.004, 95% CI: 0.001, 0.007 for green leafy vegetables in HRS) were associated with slower cognitive decline in subsequent years. Moreover, rigorous sensitivity analyses confirmed the stability of the results.

CONCLUSIONS

Our findings support the potential beneficial roles of VF, especially cruciferous vegetables, green leafy vegetables, and red/yellow vegetables, in maintaining cognitive function and slowing cognitive decline in middle-aged and older adults.

摘要

目的

先前的研究表明蔬菜和水果（VF）的摄入与认知功能之间存在保护关联，但关于特定类型的 VF 的证据不足。

方法

本研究纳入了 1997 年至 2006 年中国健康与营养调查（CHNS）中的 4066 名参与者和 2013 年至 2020 年健康与退休研究（HRS）中的 6170 名参与者。饮食摄入（使用 CHNS 中的 3 天 24 小时膳食回忆和 HRS 中的食物频率问卷）和认知功能（使用电话访谈认知状态修正版，TICS-m）进行了测量。线性混合效应模型用于估计β系数（β）和 95%置信区间（CI），以评估 VF 与认知功能（Z 分数）及其下降之间的关联。

结果

摄入最多的总 VF 与更好的认知功能和更慢的认知衰退有关。在 CHNS 中，VF 摄入量最高和最低三分位组之间的认知功能 z 分数差异为 0.039（95%CI：0.002，0.076），在 HRS 中为 0.063（95%CI：0.026，0.100）。相应的年度认知衰退差异分别为 0.011（95%CI：0.002，0.021）和 0.012（95%CI：0.003，0.020）单位。蔬菜和水果与认知功能及其下降呈独立关联。在特定的 VF 亚组中，当比较最高和最低三分位摄入量时，十字花科蔬菜（β=0.058，95%CI：0.017，0.100在 CHNS 中和β=0.067，95%CI：0.032，0.101在 HRS 中）和绿叶蔬菜（β=0.036，95%CI：-0.001，0.073 在 CHNS 中，β=0.082，95%CI：0.046，0.117 在 HRS 中）与两个队列的认知功能更好有关。同样，深色蔬菜（β=0.019，95%CI：0.008，0.030 用于 CHNS 中的红色/黄色蔬菜和β=0.004，95%CI：0.001，0.007 用于 HRS 中的绿叶蔬菜）的摄入量较高与随后几年认知衰退的速度较慢有关。此外，严格的敏感性分析证实了结果的稳定性。