Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study
ObjectiveThe objective of this study was to investigate the relationship between dietary patterns and cognitive function in older adults (≥60 years old).MethodsFood intake was quantitatively assessed by the Food Frequency Questionnaire (FFQ), and cognitive function was assessed by the Chinese versio...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-04-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1093456/full |
| _version_ | 1797852947398262784 |
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| author | Ruoyu Gou Ruoyu Gou Jian Qin Weiyi Pang Weiyi Pang Jiansheng Cai Tingyu Luo Tingyu Luo Kailian He Kailian He Song Xiao Song Xiao Xu Tang Zhiyong Zhang Zhiyong Zhang You Li You Li |
| author_facet | Ruoyu Gou Ruoyu Gou Jian Qin Weiyi Pang Weiyi Pang Jiansheng Cai Tingyu Luo Tingyu Luo Kailian He Kailian He Song Xiao Song Xiao Xu Tang Zhiyong Zhang Zhiyong Zhang You Li You Li |
| author_sort | Ruoyu Gou |
| collection | DOAJ |
| description | ObjectiveThe objective of this study was to investigate the relationship between dietary patterns and cognitive function in older adults (≥60 years old).MethodsFood intake was quantitatively assessed by the Food Frequency Questionnaire (FFQ), and cognitive function was assessed by the Chinese version of the Simple Mental State Examination Scale (MMSE). Four major dietary patterns were identified by the factor analysis (FA) method. The relationship between dietary patterns and cognitive function was evaluated by logistic regression.ResultsA total of 884 participants were included in the study. Four dietary patterns (vegetable and mushroom, oil and salt, seafood and alcohol, and oil tea dietary patterns) were extracted. In the total population, Model III results showed that the fourth quartile of dietary pattern factor scores for the vegetable and mushroom pattern was 0.399 and 7.056. The vegetable and mushroom dietary pattern may be a protective factor for cognitive function, with p-value = 0.033, OR (95% CI): 0.578 (0.348, 0.951) in Model III (adjusted for covariates: sex, ethnic, marital, agricultural activities, smoking, drinking, hypertension, diabetes, dyslipidemia, BMI, and dietary fiber). In the ethnic stratification analysis, the scores of dietary pattern factors of the vegetable and mushroom among the Yao participants were 0.333 and 5.064. The Vegetable and mushroom diet pattern may be a protective factor for cognitive function, p-value = 0.012, OR (95% CI): 0.415 (0.206, 0.815).ConclusionThe fourth quartile of the vegetable and mushroom dietary pattern scores showed dose-dependent and a strong correlation with cognitive function. Currently, increasing vegetable and mushroom intake may be one of the effective ways to prevent and mitigate cognitive decline. It is recommended to increase the dietary intake of vegetables and mushroom foods. |
| first_indexed | 2024-04-09T19:42:36Z |
| format | Article |
| id | doaj.art-e008c67e24cb405e8ff571eab37b8e7b |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-09T19:42:36Z |
| publishDate | 2023-04-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-e008c67e24cb405e8ff571eab37b8e7b2023-04-04T05:27:56ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-04-011010.3389/fnut.2023.10934561093456Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional studyRuoyu Gou0Ruoyu Gou1Jian Qin2Weiyi Pang3Weiyi Pang4Jiansheng Cai5Tingyu Luo6Tingyu Luo7Kailian He8Kailian He9Song Xiao10Song Xiao11Xu Tang12Zhiyong Zhang13Zhiyong Zhang14You Li15You Li16Department of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental and Occupational Health, School of Public Health, Guangxi Medical University, Nanning, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental and Occupational Health, School of Public Health, Guangxi Medical University, Nanning, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental and Occupational Health, School of Public Health, Guangxi Medical University, Nanning, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaDepartment of Environmental Health and Occupational Medicine, School of Public Health, Guilin Medical University, Guilin, Guangxi, ChinaThe Guangxi Key Laboratory of Environmental Exposomics and Entire Lifecycle Heath, Guilin, Guangxi, ChinaObjectiveThe objective of this study was to investigate the relationship between dietary patterns and cognitive function in older adults (≥60 years old).MethodsFood intake was quantitatively assessed by the Food Frequency Questionnaire (FFQ), and cognitive function was assessed by the Chinese version of the Simple Mental State Examination Scale (MMSE). Four major dietary patterns were identified by the factor analysis (FA) method. The relationship between dietary patterns and cognitive function was evaluated by logistic regression.ResultsA total of 884 participants were included in the study. Four dietary patterns (vegetable and mushroom, oil and salt, seafood and alcohol, and oil tea dietary patterns) were extracted. In the total population, Model III results showed that the fourth quartile of dietary pattern factor scores for the vegetable and mushroom pattern was 0.399 and 7.056. The vegetable and mushroom dietary pattern may be a protective factor for cognitive function, with p-value = 0.033, OR (95% CI): 0.578 (0.348, 0.951) in Model III (adjusted for covariates: sex, ethnic, marital, agricultural activities, smoking, drinking, hypertension, diabetes, dyslipidemia, BMI, and dietary fiber). In the ethnic stratification analysis, the scores of dietary pattern factors of the vegetable and mushroom among the Yao participants were 0.333 and 5.064. The Vegetable and mushroom diet pattern may be a protective factor for cognitive function, p-value = 0.012, OR (95% CI): 0.415 (0.206, 0.815).ConclusionThe fourth quartile of the vegetable and mushroom dietary pattern scores showed dose-dependent and a strong correlation with cognitive function. Currently, increasing vegetable and mushroom intake may be one of the effective ways to prevent and mitigate cognitive decline. It is recommended to increase the dietary intake of vegetables and mushroom foods.https://www.frontiersin.org/articles/10.3389/fnut.2023.1093456/fullcognitive functiondietary patternsolder adultsvegetablesmushrooms |
| spellingShingle | Ruoyu Gou Ruoyu Gou Jian Qin Weiyi Pang Weiyi Pang Jiansheng Cai Tingyu Luo Tingyu Luo Kailian He Kailian He Song Xiao Song Xiao Xu Tang Zhiyong Zhang Zhiyong Zhang You Li You Li Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study Frontiers in Nutrition cognitive function dietary patterns older adults vegetables mushrooms |
| title | Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study |
| title_full | Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study |
| title_fullStr | Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study |
| title_full_unstemmed | Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study |
| title_short | Correlation between dietary patterns and cognitive function in older Chinese adults: A representative cross-sectional study |
| title_sort | correlation between dietary patterns and cognitive function in older chinese adults a representative cross sectional study |
| topic | cognitive function dietary patterns older adults vegetables mushrooms |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1093456/full |
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