Dietary Patterns and Cognitive Function among Older Community-Dwelling Adults

Abstract

Diet may be an important modifiable risk factor for maintenance of cognitive health in later life. This study aimed at examining associations between common dietary indices and dietary patterns defined by factor analysis and cognitive function in older community-dwelling adults. Dietary information for 1499 participants from the Rancho Bernardo Study was collected in 1988–1992 and used to calculate the alternate Mediterranean diet score, Alternate Healthy Eating Index (AHEI)-2010 score and factor scores derived from factor analysis of nutrients. Global cognitive function, executive function, verbal fluency and episodic memory were assessed at approximate four-year intervals from 1988–2016. Linear mixed models were used to examine associations between dietary patterns and cognitive trajectories. Estimates for the highest vs. lowest tertile in models adjusting for age, sex, education, energy intake, lifestyle variables and retest effect showed greater adherence to the Mediterranean score was associated with better baseline global cognitive function (β (95% CI) = 0.33 (0.11, 0.55)). The AHEI-2010 score was not significantly associated with cognitive performance. Higher loading on a plant polyunsaturated fatty acid (PUFA)/vitamin E factor was associated with better baseline global cognitive function and executive function (β = 0.22 (0.02, 0.42) and β = −7.85 (−13.20, −2.47)). A sugar/low protein factor was associated with poorer baseline cognitive function across multiple domains. Dietary patterns were not associated with cognitive decline over time. Adherence to a healthy diet with foods high in PUFA and vitamin E and a low sugar to protein ratio, as typified by a Mediterranean diet, may be beneficial for cognitive health in late life.

Influence of Nutritional Education on the Diet and Nutritional Behaviors of Elderly Women at the University of the Third Age

“…Excess consumption of simple sugars and inadequate fiber consumption is associated with the development of dyslipidemia, obesity, and insulin resistance. As Richards et al [48] reported, high sugar and lower protein consumption may lead to insulin resistance and lower cognitive function in older community-dwelling adults. Furthermore, in U3A, inadequate fiber (10.5 g/1000 kcal vs. 14 g/1000 kcal recommended) and high sacharose and lactose (Table 1) consumption are other factors affecting the tCh and LDL-C concentrations as well as a high VFA [3].…”

Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults

“…Previous studies found that diet quality was not associated with cognition [25,26,27,41]. This inconsistency may be attributable to the following reasons.…”

The Role of Nutrition and Inflammation on Cognition in a High-Risk Group for Alzheimer’s Disease

“…These differing conclusions could be due to varying fatty acid profiles within the diet. For example, a prospective cohort study from 1988-2016 found that adhering to a Mediterranean diet or a plant based polyunsaturated fatty acid diet increases global cognitive function and executive function support [38]. Whereas another prospective cohort, a higher intake of a Western style diet (typically higher in saturated fats) was correlated with worse cognitive performance on visual spatial learning, long-term memory, and reaction time tasks [39].…”

“…Another limitation is that this study did not categorize fat intake by saturated or unsaturated fats. Previous research has shown the difference that fatty acids can have on cognition [38,39] and cytokine levels [21]. Many of the high fat foods listed were high in saturated fats, with the exception of the omega 3 supplement.…”