Dietary patterns are associated with cognition among older people with mild cognitive impairment
journal contributionposted on 2012-10-01, 00:00 authored by Susan TorresSusan Torres, N T Lautenschlager, Naiyana Wattanapenpaiboon, K R Greenop, C Beer, L Flicker, H Alfonso, Caryl NowsonCaryl Nowson
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 Examination. In a group of older people with MCI; a diet high in processed foods was associated with some level of cognitive impairment.
Pagination1542 - 1551
Publication classificationC Journal article; C1.1 Refereed article in a scholarly journal
Copyright notice2012, the authors
AgedAged, 80 and overAustraliaCognitionCognitive DysfunctionCross-Sectional StudiesDietDouble-Blind MethodExerciseFemaleFood HandlingHumansMaleMemoryPlacebosSocioeconomic FactorsSurveys and QuestionnairesScience & TechnologyLife Sciences & BiomedicineNutrition & Dieteticsdietary patternsmild cognitive impairmentexecutive functionALZHEIMERS-DISEASEPHYSICAL-ACTIVITY