中年和老年人的消费与认知表现之间的关系:一个横截面研究
Yaqiong Yan1, Benchao Li2, Fengping Li3
1Department of Non-communicable Chronic Disease Prevention and Control, Wuhan Center for Disease Control and Prevention, 288 Machang Road, Wuhan 430024, China.
Food & function
|August 4, 2023
概括
吃更多的与更好的大脑健康和老年人轻度认知障碍 (MCI) 的风险降低有关. 这项研究强调了作为维持认知功能的潜在饮食策略.
科学领域:
- 营养神经科学 营养神经科学
- 老年学是一门学科.
- 公共卫生 公共卫生
背景情况:
- 中的生物活性化合物具有抗氧化和神经保护性质,有可能减轻神经退行.
- 吃可以通过抑制粉胺β的产生和抗氧化应激来影响认知功能.
研究的目的:
- 研究中老年和老年中国成年人的消费与认知功能之间的关联.
- 检查摄入量与轻度认知障碍 (MCI) 的患病率之间的关系.
主要方法:
- 一项涉及7个中国城市2203名参与者 (≥55岁) 的横截面研究.
- 消费量通过半定量食品频率调查问卷进行评估.
- 认知功能使用听觉口语学习测试 (AVLT),口语流利测试 (VFT),数字符号替换测试 (DSST) 和Trail Making Test-B (TMT-B) 进行评估;使用彼得森标准诊断的MCI. 统计分析包括多重线性回归和物流回归.
主要成果:
- 较高的消费与更好的整体认知功能有显著的关联 (p < 0.05).
- 增加的摄入量与DSST和TMT-B的表现正相关.
- 每增加每天10克的消费量,就会使MCI的几率降低12% (OR=0.88,95%CI:0.800.97).
结论:
- 较高的消费与增强的认知功能和老年人轻度认知障碍风险降低有关.
- 可能是维持老龄人口大脑健康的有益饮食成分.
- 需要进一步的研究来证实这些发现在不同种群中,并阐明潜在的生物机制.
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