三餐中膳食蛋白质摄入量与60岁以上人群认知能力的关联。

The association of dietary protein intake in three meals and cognitive performance among people over sixty years old.

作者信息

Niu Fengru, Ma Yifan, Yuan Xiaodi, Wang Yuan, Li Shangying, Han Tianshu

机构信息

Key Laboratory of Precision Nutrition and Health, Ministry of Education, Harbin Medical University, Harbin, China.

Department of Nutrition and Food Hygiene, School of Public Health, the National Key Discipline, Harbin Medical University, Harbin, China.

出版信息

J Alzheimers Dis Rep. 2025 May 21;9:25424823251342486. doi: 10.1177/25424823251342486. eCollection 2025 Jan-Dec.

DOI:10.1177/25424823251342486

PMID:40406676

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12095951/

Abstract

BACKGROUND

Cognitive dysfunction caused by aging is becoming increasingly significant, and despite increasing global attention to the prevention and treatment of cognitive impairment, effective treatment methods remain elusive, so changing lifestyle and dietary interventions are particularly important.

OBJECTIVE

The aim of this study was to explore the effects of dietary protein intake on cognitive ability in the people aged over 60 years, and to provide new insights for the prevention and improvement of cognitive dysfunction in the elderly.

METHODS

We conducted a cross-cutting study of 2649 older adults in the National Health and Nutrition Examination Survey database between 2011 and 2014, employing weighted logistic regression analysis to investigate the relationship between protein intake at three meals and cognitive capacity.

RESULTS

In the fully adjusted model, compared to those in the lowest quantile, participants in the highest quintile of dinner protein intake had a lower risk of low cognitive performance (OR = 0.66, 95% CI 0.44-0.98 for Consortium to Establish a Registry for Alzheimer's Disease; OR = 0.64, 95% CI 0.39-0.95 for Digit Symbol Substitution Test; OR = 0.56, 95% CI 0.36-0.88 for Composite z-score).

CONCLUSIONS

Our study suggests that cognitive performance may be related to dinner protein intake but not breakfast protein intake.

摘要

背景

衰老引起的认知功能障碍日益显著，尽管全球对认知障碍的预防和治疗的关注度不断提高，但有效的治疗方法仍然难以捉摸，因此改变生活方式和饮食干预尤为重要。

目的

本研究旨在探讨膳食蛋白质摄入量对60岁以上人群认知能力的影响，为预防和改善老年人认知功能障碍提供新的见解。

方法

我们对2011年至2014年美国国家健康与营养检查调查数据库中的2649名老年人进行了一项横断面研究，采用加权逻辑回归分析来研究三餐蛋白质摄入量与认知能力之间的关系。

结果

在完全调整模型中，与蛋白质摄入量处于最低分位数的人群相比，晚餐蛋白质摄入量处于最高五分位数的参与者出现认知能力低下的风险较低（阿尔茨海默病注册协会数据的比值比[OR]=0.66，95%置信区间[CI]为0.44-0.98；数字符号替换测验的OR=0.64，95%CI为0.39-0.95；综合z分数的OR=0.56，95%CI为0.36-0.88）。