在60多岁的日本男性中,饮食硬度和认知功能障碍之间的关联:一项横截面研究
Aya Fujiwara1,2,3, Ami Fukunaga1, Kentaro Murakami2
1Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, 1-21-1 Toyama, Shinjuku-ku, Tokyo 162-8655, Japan.
Nutrients
|June 10, 2023
概括
饮食硬度,一种衡量力度的指标,与60-69岁的日本男性的认知功能障碍无关. 这项研究发现,在这个人口群体中,吃更硬的食物和认知能力下降之间没有联系.
科学领域:
- 老年学是一门学科.
- 营养科学 营养科学
- 认知神经科学 认知神经科学
背景情况:
- 认知功能障碍在老年人群中越来越令人担忧.
- 饮食模式和功能是影响认知健康的潜在可修改因素.
研究的目的:
- 为了研究60-69岁的日本男性的饮食硬度和认知功能障碍之间的横截面关联.
- 探索肌活动与认知表现之间的关系.
主要方法:
- 来自日立健康研究II的1494名日本男性 (60-69岁) 参与了这一队列.
- 用自我管理的饮食史问卷来评估饮食硬度.
- 认知功能障碍是通过小心态状态检查 (MMSE) 确定的,得分≤13.
主要成果:
- 在研究人群中,认知功能障碍的患病率为7.5%.
- 在调整了社会人口统计因素和营养摄入量后,在饮食硬度第三者和认知功能障碍之间没有发现显著的关联.
- 增加饮食硬度的趋势与认知功能障碍的风险降低无关 (趋势的p=0.57).
结论:
- 通过问卷估计的饮食硬度似乎与60多岁的日本男性认知功能障碍的患病率无关.
- 需要进一步的前性研究来证实这些发现,并探索功能在认知健康中的作用.
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