Dietary intake and cognitive function in a group of elderly people

Abstract

Associations between dietary intake and cognitive performance were examined in 260 elderly people aged 65-90 y who were free of significant cognitive impairment. Dietary intake was monitored with a weighed-food record for 7 consecutive days. The subjects' cognitive capacity was tested by using Folstein et al's Mini-Mental State Examination (MMSE) and Pfeiffer's Mental Status Questionnaire (PMSQ). Subjects with adequate MMSE results (> or = 28 points) had lower intakes of monounsaturated fatty acids, saturated fatty acids, and cholesterol, and higher intakes of total food, fruit, carbohydrate, thiamine, folate, and vitamin C compared with those with less satisfactory results. Subjects who made no errors on the PMSQ had greater intakes of total food, vegetables, fruit, carbohydrate, fiber, folate, vitamin C, beta-carotene, iron, and zinc, and lower intakes of saturated fatty acids compared with those who made errors. Our results agree with those of other authors indicating that intakes of different nutrients or the consumption of a more satisfactory global diet is associated with better cognitive function in the elderly. However, more research is required to determine whether differences in intake of a particular nutrient are the result of or a conditioning factor for incipient impaired cognition. Unmeasured confounding factors may also affect both dietary intake and risk of cognitive impairment. A diet with less fat, saturated fat, and cholesterol, and more carbohydrate, fiber, vitamins (especially folate, vitamins C and E, and beta-carotenes), and minerals (iron and zinc) may be advisable not only to improve the general health of the elderly but also to improve cognitive function.

Dietary and nutritional patterns in an elderly rural population in Northern and Southern Italy: (II). Nutritional profiles associated with food behaviours

“…The vitamins that play a substantial role in the immunity of the elderly include vitamins A, C, D, E and B6; the minerals affecting immune function include zinc and iron (Kelley & Bendich, 1996;Bell & High, 1997). Suggestive rather than conclusive studies have indicated an association between cognitive function impairment in the elderly and a deficient intake of micronutrients, especially folate, vitamins C and E, b-carotene, zinc and iron (Warsama et al, 1996;Ortega et al, 1997).…”

Cognitive function in healthy older European adults: the ZENITH study

“…Zinc deficiency has been implicated as a possible contributing factor to cognitive decline and neurodegeneration in older adults (Cuajungco & Faget, 2003). Ortega et al (1997) investigated the effects of diet on cognitive functioning in 260 participants aged 65-90 y whose dietary intake was recorded for 7 days. They found higher cognitive functioning, as measured by the Mini Mental State Examination (MMSE; Folstein et al, 1975) and Pfeiffer's Mental Status Questionnaire (PMSQ;Pfeiffer, 1975), with better nutritional diets.…”

Influence of nutrition on cognitive function in a group of elderly, independently living people

“…Cognitive decline in the elderly can be caused or worsened by nutritional deficiencies (Ortega et al , 1997;Greenwood & Winocur, 1999). Some group B vitamins, such as folic acid, cyanocobalamine and pyridoxine are essential for correct brain function; inadequate status in these nutrients has been associated with loss of cognitive function (Ortega et al, 1996;Selhub et al, 2000).…”