饮食摄入量与老年人认知功能之间的关联:一个横截面研究
Yun Zhao1, Wei Li1, Binglin Yang1
1Departments of Anesthesiology, Yantai Affiliated Hospital of Binzhou Medical University, Yantai, Shandong 264100, PR China.
Clinical nutrition ESPEN
|March 26, 2025
概括
饮食中较高的摄入量与老年人更好的认知功能有关. 这项研究表明,增加摄入量可能有助于降低认知能力下降的风险.
科学领域:
- 营养科学 营养科学
- 老年学是一门学科.
- 认知神经科学 认知神经科学
背景情况:
- 认知能力下降是老年人群日益关注的一个问题.
- 饮食因素在维持认知健康方面起着至关重要的作用.
- 是一种具有潜在神经保护作用的必需矿物质.
研究的目的:
- 研究美国老年人饮食摄入量与认知功能之间的关联.
- 为了确定较高的消耗是否与更好的认知表现相关.
- 探索和加工速度之间的关系.
主要方法:
- 使用国家健康和营养检查调查 (NHANES) 数据 (2011-2014) 的横截面观察研究.
- 包括2555名60岁及以上的参与者.
- 通过24小时回忆评估的摄入量;用数字符号替换测试 (DSST) 测量认知功能.
主要成果:
- 摄入量最高四分位数的参与者比最低四分位数 (OR = 0.542) 显著表现出更好的认知功能.
- 观察到饮食摄入量与认知功能之间存在非线性关系 (p=0.028).
- 增加摄入量与认知能力下降或异常风险降低有关.
结论:
- 饮食中较高的摄入量与老年人认知能力下降的风险降低有关.
- 可能是一种可修改的饮食因素,用于支持衰老中的认知健康.
- 进一步研究在预防认知障碍中的作用是有必要的.
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