Journal article
Dietary Patterns Are Associated with Cognition among Older People with Mild Cognitive Impairment
Susan J Torres, Nicola T Lautenschlager, Naiyana Wattanapenpaiboon, Kathryn R Greenop, Christopher Beer, Leon Flicker, Helman Alfonso, Caryl A Nowson
NUTRIENTS | MDPI | Published : 2012
DOI: 10.3390/nu4111542
Abstract
There has been increasing interest in the influence of diet on cognition in the elderly. This study examined the cross-sectional association between dietary patterns and cognition in a sample of 249 people aged 65-90 years with mild cognitive impairment (MCI). Two dietary patterns; whole and processed food; were identified using factor analysis from a 107-item; self-completed Food Frequency Questionnaire. Logistic regression analyses showed that participants in the highest tertile of the processed food pattern score were more likely to have poorer cognitive functioning; in the lowest tertile of executive function (OR 2.55; 95% CI: 1.08-6.03); as assessed by the Cambridge Cognitive Examinatio..
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Awarded by National Health and Medical Research council of Australia Dementia grant
Funding Acknowledgements
We thank Osvaldo P. Almeida, Keith Hill and Samuel Vasikaran for their contributions as chief investigators on this study. We wish to acknowledge Lynda McMullin and Cheryl Ackoy for their assistance with this study. We thank all the men and women who volunteered for this study. This study was funded by a National Health and Medical Research council of Australia Dementia grant (#458667).