Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study
Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL
Neurology · 190 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institute on Aging
- Gobierno
- NIA NIH HHS
- Subvenciones
- National Institute on Aging (R01 AG017917); National Institute on Aging (R01 AG054476)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2017-12-21 · Neurology · vol. 90 · número 3 · págs. e214–e222
- Editorial
- Lippincott Williams & Wilkins
- Citado
- 253 citas · más que el 98% de estudios similares · 6.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 41 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Antioxidant Activity and Oxidative Stress · Vitamin K Research Studies · Coenzyme Q10 studies and effects
- Palabras clave
- Leafy vegetables, Leafy, Nutrient, Cognitive decline, Cognition, Medicine, Food science, Biology, Environmental health, Botany, Dementia, Ecology, Internal medicine, Disease, Psychiatry
- MeSH
- humans, plant leaves, vegetables, disease progression, exercise, prospective studies, smoking, aged, aged, 80 and over, middle aged, female, male, phytochemicals, cognitive dysfunction, nutrients, diet, healthy
6 autores
- Martha Clare Morris🇺🇸Tufts University
- Yamin Wang🇺🇸Tufts University
- Lisa L. Barnes🇺🇸Tufts University
- David Alan Bennett🇺🇸Tufts University
- Bess Dawson‐Hughes🇺🇸Tufts University
- Sarah L. Booth🇺🇸Tufts University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
To increase understanding of the biological mechanisms underlying the association, we investigated the individual relations to cognitive decline of the primary nutrients and bioactives in green leafy vegetables, including vitamin K (phylloquinone), lutein, β-carotene, nitrate, folate, kaempferol, and α-tocopherol.
Methods
This was a prospective study of 960 participants of the Memory and Aging Project, ages 58-99 years, who completed a food frequency questionnaire and had ≥2 cognitive assessments over a mean 4.7 years.
Results
In a linear mixed model adjusted for age, sex, education, participation in cognitive activities, physical activities, smoking, and seafood and alcohol consumption, consumption of green leafy vegetables was associated with slower cognitive decline; the decline rate for those in the highest quintile of intake (median 1.3 servings/d) was slower by β = 0.05 standardized units (p = 0.0001) or the equivalent of being 11 years younger in age. Higher intakes of each of the nutrients and bioactives except β-carotene were individually associated with slower cognitive decline. In the adjusted models, the rates for the highest vs the lowest quintiles of intake were β = 0.02, p = 0.002 for phylloquinone; β = 0.04, p = 0.002 for lutein; β = 0.05, p p = 0.02 for α-tocopherol; β = 0.04, p = 0.002 for nitrate; β = 0.04, p = 0.003 for kaempferol; and β = 0.02, p = 0.08 for β-carotene.
Conclusions
Consumption of approximately 1 serving per day of green leafy vegetables and foods rich in phylloquinone, lutein, nitrate, folate, α-tocopherol, and kaempferol may help to slow cognitive decline with aging.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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