Food insecurity (FI) may limit cognitive functioning during aging. The goal of this systematic review was to summarize existing evidence linking FI and general or specific cognitive functions in middle and older adulthood. A systematic search of human studies published between 1 January 2000 and 30 April 2018 was conducted in PubMed, PsycINFO, and CAB Direct. Four independent reviewers assessed the eligibility of identified articles and conducted data extraction and data quality assessment. Ten studies were included in the review, including 1 cluster-randomized controlled trial, 2 longitudinal studies, and 7 cross-sectional studies. Three studies reported the association between early-life FI experience and a global cognitive function measure. Nine studies reported later-life FI experience in relation to global or specific cognitive functions. The results suggest an adverse association between FI experienced in early or later life and global cognitive function; and between later-life FI and executive function and memory. Findings from the review are preliminary because of sparse data, heterogeneity across study populations, exposure and outcome assessments, and potential risk of bias across studies. Future studies are recommended to better understand the role of FI in cognitive function, with the goal of identifying possible critical windows for correction of FI in vulnerable subpopulations to prevent neurocognitive deficit in adulthood.
Background Inconsistent associations between egg consumption and cardiovascular disease (CVD) risk have been observed in previous studies. This study aims to longitudinally investigate the association between egg consumption and altered risk of arterial stiffness, a major pre-clinical pathogenic change of CVD, which was assessed by brachial-ankle pulse wave velocity (baPWV). Methods A total of 7315 Chinese participants from the Kailuan Study, free of CVD and cancer were included in this study. Egg consumption was assessed by a semi-quantitative validated food frequency questionnaire in 2014. baPWV was repeatedly measured at baseline and during follow-up (mean follow-up: 3.41 years). General linear regression was used to calculate means of baPWV change rate across different egg consumption groups, adjusting for age, sex, baseline baPWV, healthy eating index, total energy, social-economic status, blood pressure, obesity, smoking, lipid profiles, and fasting glucose concentrations. Results Compared to the annual baPWV change rate in participants with 0–1.9 eggs/wk. (adjusted mean: 35.9 ± 11.2 cm/s/y), those consuming 3–3.9 eggs/wk. (adjusted mean: 0.2 ± 11.4 cm/s/y) had the lowest increase in baPWV during follow-up (P-difference = 0.002). Individuals with low (0–1.9 eggs/wk) vs. high (5+ eggs /wk) egg intake showed similar changes in baPWV. Conclusions In this large-scale longitudinal analysis, we did not find a significant difference in arterial stiffness, as assessed by baPWV level, between low and high egg consumption groups. However, moderate egg consumption (3–3.9 eggs/wk) appeared to have beneficial effects on arterial stiffness.
Background Inconsistent associations between egg consumption and cardiovascular disease (CVD) risk have been observed in previous studies. This study aims to longitudinally investigate the association between egg consumption and altered risk of arterial stiffness, a major pre-clinical pathogenic change of CVD, which was assessed by brachial-ankle pulse wave velocity (baPWV). Methods A total of 7,315 Chinese participants from the Kailuan Study, free of CVD and cancer were included in this study. Egg consumption was assessed by a semi-quantitative validated food frequency questionnaire in 2014. baPWV was repeatedly measured at baseline and during follow-up (mean follow-up: 3.41 years). General linear regression was used to calculate means of baPWV change rate across different egg consumption groups, adjusting for age, sex, baseline baPWV, healthy eating index, total energy, social-economic status, blood pressure, obesity, smoking, lipid profiles, and fasting glucose concentrations. Results Compared to the annual baPWV change rate in participants with 0-1.9 eggs/wk (adjusted mean: 35.9 ± 11.2 cm/s/y), those consuming 3-3.9 eggs/wk (adjusted mean: 0.2 ± 11.4 cm/s/y) had the lowest increase in baPWV during follow-up (P-difference = 0.002). Individuals with low (0-1.9 eggs/wk) vs. high (5 + eggs /wk) egg intake showed similar changes in baPWV. Conclusions In this large-scale longitudinal analysis, we did not find a significant difference in arterial stiffness, as assessed by baPWV level, between low and high egg consumption groups. However, moderate egg consumption (3-3.9 eggs/wk) appeared to have beneficial effects on arterial stiffness.
Objectives Suboptimal diet is the leading cause of cardiovascular disease (CVD) and is implicated in the etiology of vascular dysfunction. Arterial stiffness is a pathological vascular change that is associated with higher subsequent risk of CVD. This study aims to investigate the cross-sectional association between diet quality and arterial stiffness, as assessed by brachial-ankle pulse wave velocity (baPWV). Methods Data from the Kailuan Study, a prospective cohort from China, were utilized for these analyses. Baseline data from subjects who were free of CVD were included (n = 22,563). Dietary intake was assessed by a semi-quantitative validated food frequency questionnaire. Diet quality was quantified using the American Heart Association diet score (range 0 to 5), which is based on the consumption of fruits/vegetables, fish, sodium, sweets/sugar-sweetened beverages, and whole grains. Participants were categorized into three groups based on their diet quality: poor (0–1), intermediate (2–3), and ideal quality (4–5). Participants also had baPWV measured. General linear models were used to calculate adjusted means with 95% confidence intervals (95% CI) for baPWV across diet quality groups, after adjusting for age, sex, BMI, education level, smoking status, blood pressure, fasting blood glucose, LDL cholesterol, and HDL cholesterol. Logistic regression analysis was used to estimate the odds ratios for arterial stiffness (baPWV ≥ 1400 cm/s) across diet quality categories. Results Greater diet quality was associated with lower baPWV values (P-trend < 0.001). Adjusted mean baPWV was 1436 cm/s (95% CI: 1417–1454), 1428 cm/s (95% CI: 1408–1447), and 1397 cm/s (95% CI: 1365–1430) for poor, intermediate, and ideal diet quality, respectively. We observed a non-significant inverse trend between diet quality and odds of having arterial stiffness (adjusted OR between two extreme groups = 0.81, 95% CI: 0.61–1.07, P trend = 0.11). Conclusions In this cross-sectional analysis greater diet quality was associated with lower baPWV values in individuals without CVD. Funding Sources The start-up grant from the college of health and human development and the department of nutritional sciences, Penn State University and the Institute for CyberScience Seed Grant Program, Penn State University.
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