Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults
Granic A, Davies K, Adamson A, Kirkwood T, Hill TR, Siervo M, Mathers JC, Jagger C
The Journal of nutrition · 36 citas
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Gobierno
- National Institute for Health and Care Research
- Organización sin fines de lucro
- British Heart Foundation
- Organización sin fines de lucro
- Dunhill Medical Trust
- Universidad u hospital
- Newcastle University
- Gobierno
- Directorate for Biological Sciences
- Gobierno
- Medical Research Council
- Gobierno
- Biotechnology and Biological Sciences Research Council
- Gobierno
- NIHR Newcastle Biomedical Research Centre
- Gobierno
- National Institute for Health Research (NIHR)
- Organización sin fines de lucro
- Vivensa Foundation
- Subvenciones
- Medical Research Council (MR/K02325X/1); National Institute for Health and Care Research (NIHR-RP-02-12-001); Medical Research Council (MR/J50001X/1)
Según 10 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2016-01-07 · J Nutr · vol. 146 · número 2 · págs. 265–274
- Editorial
- Elsevier BV
- Citado
- 50 citas · más que el 96% de estudios similares · 5.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 63 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Diet and metabolism studies
- Palabras clave
- Cognition, Dementia, Body mass index, Red meat, Cognitive decline, Medicine, Gerontology, Cohort study, Cognitive skill, Odds ratio, Demography, Internal medicine, Psychiatry
- MeSH
- humans, dementia, disease progression, dietary fats, butter, apolipoproteins e, diet, cohort studies, feeding behavior, cognition, attention, cognition disorders, neuropsychological tests, age factors, sex factors, genotype, aged, 80 and over, female, male, solanum tuberosum, red meat, united kingdom
8 autores
- Antoneta Granic🇬🇧 · autor de correspondenciaNewcastle University
- Karen Davies🇬🇧Newcastle University
- Ashley Adamson🇬🇧Newcastle University
- Thomas B. L. Kirkwood🇬🇧Newcastle Hospitals - Campus for Ageing and Vitality; Newcastle University
- Tom R. Hill🇨🇦🇬🇧Agriculture Food and Rural Development; Newcastle University
- Mario Siervo🇬🇧Newcastle University
- John Cummings Mathers🇬🇧Newcastle University
- Carol Jagger🇬🇧Newcastle University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Healthy dietary patterns (DPs) have been linked to better cognition and reduced risk of dementia in older adults, but their role in cognitive functioning and decline in the very old (aged ≥85 y) is unknown.
Objective
We investigated the association between previously established DPs from the Newcastle 85+ Study and global and attention-specific cognition over 5 y.
Methods
We followed up with 302 men and 489 women (1921 birth cohort from Northeast United Kingdom) for change in global cognition [measured by the Standardized Mini-Mental State Examination (SMMSE)] over 5 y and attention (assessed by the cognitive drug research attention battery) over 3 y. We used 2-step clustering to derive DPs and mixed models to determine the relation between DPs and cognition in the presence of the dementia susceptibility gene.
Results
Previously, we characterized 3 DPs that differed in intake of red meat, potato, gravy, and butter and varied with key health measures. When compared with participants in DP1 (high red meat) and DP3 (high butter), participants in DP2 (low meat) had higher SMMSE scores at baseline (P < 0.001) and follow-ups, and better initial attention (P < 0.05). Membership in DP1 and DP3 was associated with overall worse SMMSE scores (β = 0.09, P = 0.01 and β = 0.08, P = 0.02, respectively) than membership in DP2 after adjustment for sociodemographic factors, lifestyle, multimorbidity, and body mass index (BMI). Additional adjustment for apolipoprotein (apoE) ε4 genotype attenuated the association to nonsignificant in women but not in men in DP1 (β = 0.13, P = 0.02). Participants in DP1 and DP3 also had overall worse concentration (β = 0.04, P = 0.002 and β = 0.028, P = 0.03, respectively) and focused attention (β = 0.02, P = 0.01 and β = 0.02, P = 0.03, respectively), irrespective of apoE ε4 genotype, but similar rate of decline in all cognitive measures over time.
Conclusion
DPs high in red meat, potato, gravy (DP1), or butter (DP3) were associated with poor cognition but not with the rate of cognitive decline in very old adults.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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