Self-Reported Diet Quality Differentiates Nutrient Intake, Blood Nutrient Status, Mood, and Cognition: Implications for Identifying Nutritional Neurocognitive Risk Factors in Middle Age

Abstract

Evidence for diet quality representing a modifiable risk factor for age-related cognitive decline and mood disturbances has typically come from retrospective, cross-sectional analyses. Here a diet screening tool (DST) was used to categorize healthy middle-aged volunteers (n = 141, 40–65 years) into “optimal” or “sub-optimal” diet groups to investigate cross-sectional associations between diet quality, cognitive function, and mood. The DST distinguished levels of nutrient intake as assessed by Automated Self-Administered 24-h dietary recall and nutrient status, as assessed by blood biomarker measures. Compared with the “sub-optimal” group, the “optimal” diet group showed significantly higher intake of vitamin E (p = 0.007), magnesium (p = 0.001), zinc (p = 0.043) and fiber (p = 0.015), higher circulating levels of vitamin B6 (p = 0.030) and red blood cell folate (p = 0.026) and lower saturated fatty acids (p = 0.012). Regarding psychological outcomes, the “optimal” diet group had significantly better Stroop processing than those with a “sub-optimal” diet (p = 0.013). Regression analysis revealed that higher DST scores were associated with fewer mood disturbances (p = 0.002) and lower perceived stress (p = 0.031), although these differences were not significant when comparing “optimal” versus “sub-optimal” as discrete groups. This study demonstrates the potential of a 20-item diet screen to identify both nutritional and psychological status in an Australian setting.

Self-Selection Bias: An Essential Design Consideration for Nutrition Trials in Healthy Populations

“…Upon enrolment in the study, participants' biochemical markers were assessed to determine whether meaningful differences in terms of circulating levels of nutrients could be ascertained from this relatively simple measure of diet quality. This data has been presented elsewhere (24). We found that individuals with an "optimal" diet were older, had a lower body mass index, significantly higher circulating levels of vitamin B6, red cell folate, and lower levels of saturated fatty acids than individuals with a "sub-optimal" diet.…”

“…Further, one must be cautious when interpreting nutrient status from self-report measures of dietary intake (28). While the diet groups differed across a number of blood biomarkers, the tool did not distinguish across all B group vitamins (24). In addition, the synergistic (29) and "rate-limiting" effects of nutrients highlight that the inverted "U" hypothesis of nutrient status may be an oversimplified model which could greatly hinder nutrition science.…”

“…The dietary screen provided an umbrella view of overall diet quality and has previously been validated as a predictor of nutrient status (22,23). This dietary screen has been described elsewhere (24). Briefly, in order to be classified as having an "optimal" diet, volunteers needed to consume-a high intake of fruit, vegetables, legumes, olive oil, nuts, and a lower intake of processed foods (sweets, chocolate, cakes, processed meats, sugar-sweetened beverages).…”

“…Briefly, in order to be classified as having an "optimal" diet, volunteers needed to consume-a high intake of fruit, vegetables, legumes, olive oil, nuts, and a lower intake of processed foods (sweets, chocolate, cakes, processed meats, sugar-sweetened beverages). We have recently reported that the dietary screening tool accurately distinguished key nutrient levels as determined by blood biomarkers (24). Importantly, randomization was stratified by diet quality such that each diet subgroup had equal chance of being allocated to placebo or active treatment.…”

Development of flavored yoghurt fortified with microcapsules of triple omega 3‐ 6‐ 9 for preventing neurotoxicity induced by aluminum chloride in rats

“…So, the intake of omega-3 was recommended by Healy-Stoffel and Levant (2018) who declared that low levels of omega-3 in brain negatively affects the brain dopamine systems and may be a risk factor for some neurodegenerative and neuropsychiatric disorders (Parkinson's disease, schizophrenia, and depression). It was found that the ratio between omega-3 and 6, as one of the food quality criteria, positively affects the mood and cognitive functions (Young et al, 2020). On this basis, the ratio between omega 3 and 6 in the triple omega microcapsules might contribute to the increase in the values of neurotransmitters.…”