Dietary patterns are associated with cognition among older people with mild cognitive impairment

S.J. Torres, N.T. Lautenschlager, N. Wattanapenpaiboon, Kathryn Greenop, Christopher Beer, Leon Flicker, Helman Alfonso, C.A. Nowson

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Abstract

There has been increasing interest in the influence of diet on cognition in the elderly. This study examined the cross-sectional association between dietary patterns and cognition in a sample of 249 people aged 65–90 years with mild cognitive impairment (MCI). Two dietary patterns; whole and processed food; were identified using factor analysis from a 107-item; self-completed Food Frequency Questionnaire. Logistic regression analyses showed that participants in the highest tertile of the processed food pattern score were more likely to have poorer cognitive functioning; in the lowest tertile of executive function (OR 2.55; 95% CI: 1.08–6.03); as assessed by the Cambridge Cognitive Examination. In a group of older people with MCI; a diet high in processed foods was associated with some level of cognitive impairment.
Original languageEnglish
Pages (from-to)1542-1551
JournalNutrients
Volume4
Issue number11
DOIs
Publication statusPublished - 25 Oct 2012

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    Torres, S. J., Lautenschlager, N. T., Wattanapenpaiboon, N., Greenop, K., Beer, C., Flicker, L., Alfonso, H., & Nowson, C. A. (2012). Dietary patterns are associated with cognition among older people with mild cognitive impairment. Nutrients, 4(11), 1542-1551. https://doi.org/10.3390/nu4111542