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Diet–Cognition Associations Differ in Mild Cognitive Impairment Subtypes by Huang, Qiumin (author);Jia, Xiaofang (author);Zhang, Jiguo (author);Huang, Feifei (author);Wang, Huijun (author);Zhang, Bing (author);Wang, Liusen (author);Jiang, Hongru (author);Wang, Zhihong (author) is a Medicine article available to read on EtoBox.

What is Diet–Cognition Associations Differ in Mild Cognitive Impairment Subtypes about?

Cognitive function is not generally associated with diet, and there is debate over that association. Moreover, little is known about such associations with the specific cognitive domains and subtypes of mild cognitive impairment (MCI). We analyzed data of 4309 Chinese adults aged 55 and over from the Community-based Cohort Study on Nervous System Diseases from 2018–2019. Dietary habits were assessed at inclusion using a validated semi-quantitative food frequency questionnaire. Cognitive function of the participants was measured by using the Montreal Cognitive Assessment. Analyses were performed using multiple logistic regression and quantile regression with adjustment for socio-demographic, lifestyle, and health-related factors. Compared with normal cognition participants, those with a worse cognition state were characterized as being an older age and lower economic level. After adjustment for potential factors, participants with higher consumption of rice, legumes, fresh vegetables, fresh fruit, pork, poultry, fish, and nuts tended to have higher scores of global cognitive function and domains, and to have lower odds of MCI, while those with higher consumption levels of wheat and

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Author
Huang, Qiumin (author);Jia, Xiaofang (author);Zhang, Jiguo (author);Huang, Feifei (author);Wang, Huijun (author);Zhang, Bing (author);Wang, Liusen (author);Jiang, Hongru (author);Wang, Zhihong (author)
Publisher
MDPI AG
Published
2021
Language
EN
Field
Medicine (Health Sciences)

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