Dietary patterns in people with mild cognitive impairment

Dietary habits may be an essential modulator affecting diet-related cognitive decline. One hopes that their identification will allow opening the use of new approaches for the management of the prevention and treatment of patients with mild cognitive disorders and maintaining a good quality of life. The aim of the research was to characterize dietary habits in people with mild cognitive impairment (MCI).

The survey was conducted among 146 people. 101 patients in the MCI group and 45 people without cognitive impairment (n-MCI group) as control. The research tools were the Questionnaires Eating Behaviour (QEB) and the Montreal Cognitive Assessment (MoCA) screening test. Patients were qualified into MCI group based on the MoCA screening test (25 or fewer points in the MoCA test).

Differences were found in the hierarchical list of foods typically consumed at breakfast and lunch between participants in the MCI and n-MCI groups. It was also shown that among patients with MCI. a significantly smaller percentage of respondents consumed low-fat dairy products; (p=0.001) and total vegetables (p=0.034). as well as cereal products (p=0.001) and fish (p=0.007). At the same time. this group was characterized by a higher consumption of high-fat and sugar products (p=0.010).

According to the findings. dietary behaviours based on diets low in saturated fats but rich in n-3 polyunsaturated fatty acids. as well as vitamins and bioactive substances. may be useful in preventing MCI. These health behaviors are known among people following the Nordic Diet from a northern cultural environment or the MD diet from Southern Europe.