Student Research Committee, Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Cancer Prevention and Control Program, University of South Carolina, Columbia, SC, 29208, USA.
Recent Adv Food Nutr Agric. 2024;15(1):59-73. doi: 10.2174/012772574X262253231009111841.
Cognitive impairment is amongst the most substantial mental health problems in elderly people, and inflammation is an underlying mechanism for cognitive impairment. The dietary inflammatory index (DII®) reflects the overall inflammatory potential of individuals' diets. The current study aimed to assess the relationship between the DII and cognitive function among the Iranian old population.
This cross-sectional study was conducted on 221 subjects≥65 years old in healthcare centers in five socioeconomically distinct districts of Tehran, Iran. Dietary intake data were obtained using a validated food frequency questionnaire (FFQ). Energy-adjusted-DII (E-DIITM) scores were calculated for each participant according to a total of 35 food parameters, which were available from the FFQ. Mini mental state examination (MMSE), a brief screening questionnaire was used to assess cognitive function.
E-DII scores were not significantly associated with cognitive function, both in the crude model (β=-0.04, p-value=0.82) and after adjusting for potential confounders (β=0.22, pvalue= 0.14). Additionally, in the unadjusted model, individuals in the highest tertile of E-DII score had increased odds of mild cognitive impairment (OR=1.13, p-trend=0.01) compared to those older adults in the lowest tertile of E-DII score. However, after controlling for potential confounders, these relationships faded (AOR=1.46, p-trend=0.12).
The findings of the present study showed no significant relationship between E- DII and cognitive function among the Iranian elderly. Future prospective studies should be undertaken to explore the association between diet-associated inflammation and cognitive decline in the elderly.
认知障碍是老年人中最严重的心理健康问题之一，而炎症是认知障碍的潜在机制。饮食炎症指数（DII®）反映了个体饮食的整体炎症潜力。本研究旨在评估伊朗老年人群中 DII 与认知功能之间的关系。
本横断面研究在伊朗德黑兰五个社会经济不同地区的医疗中心招募了 221 名年龄≥65 岁的受试者。使用经过验证的食物频率问卷（FFQ）获取饮食摄入数据。根据 FFQ 中提供的 35 种食物参数，为每位参与者计算了能量调整后的 DII（E-DIITM）评分。采用简短的筛选问卷——简易精神状态检查（MMSE）评估认知功能。
在未调整模型中（β=-0.04，p 值=0.82）和调整潜在混杂因素后（β=0.22，p 值=0.14），E-DII 评分与认知功能均无显著相关性。此外，在未调整模型中，与 E-DII 评分最低三分位的老年人相比，E-DII 评分最高三分位的个体发生轻度认知障碍的几率增加（OR=1.13，p 趋势=0.01）。然而，在控制潜在混杂因素后，这些关系消失了（AOR=1.46，p 趋势=0.12）。
本研究结果表明，伊朗老年人的 E-DII 与认知功能之间没有显著关系。未来应开展前瞻性研究，以探讨饮食相关炎症与老年人认知能力下降之间的关系。
