Association of food groups with the risk of cognitive impairment in Chinese older adults

• Published in: Journal of affective disorders Vol. 309; pp. 266 - 273
• Main Authors: Xu, Minzhi, Ke, Pan, Wang, Chao, Xia, Wenqi, Meng, Xin, Di, Hongkun, Gan, Yong, He, Yan, Tian, Qingfeng, Jiang, Heng, Lu, Zuxun
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.07.2022
• Subjects: Chinese elderly; Chinese longitudinal healthy longevity survey; Cognitive function; Epidemiology; Food groups; Food groups; Chinese longitudinal healthy longevity survey; CLHLS; MMSE; CI; SDNW; Chinese elderly; Cognitive function; Epidemiology; SA; AGE; BMI
• ISSN: 0165-0327; 1573-2517
• DOI: 10.1016/j.jad.2022.04.113

To investigate the impact of 10 common foods (including staple foods, fruits, vegetables, sugar, meat, fish, eggs, beans, salt-preserved vegetables, and garlic) on cognitive function in Chinese older adults. Cross-sectional data on demographic characteristics, lifestyle, and dietary habits were taken from the 2018 Chinese Longitudinal Healthy Longevity Survey (CLHLS). Cognition was assessed using the Mini-Mental State Examination (MMSE). Food consumption was measured by participants reporting the frequency of their food consumption. Association between food groups and cognitive function was evaluated using mixed-effect regression model analysis. Compared with those who rarely or never consumed vegetables, meat, fruits, beans, and garlic, older adults who consumed these foods almost daily were 56%, 30%, 23%, 34%, and 29% less likely to have cognitive impairment, respectively. No associations between staple foods, sugar, fish, and eggs consumption and cognitive impairment were found. Low-frequency consumption of salt-preserved vegetables may be associated with cognitive function. Regular vegetables consumption had the greatest associated risk reduction of all food types. Interactions indicated that the co-ingestion of vegetables and beans or sugar, meat and beans may have antagonistic effect, while the co-ingestion of salt-preserved vegetables and garlic may have synergistic effect. Subgroup analyses showed that sex and age were the significant effect modifiers for meat and fish, respectively. Cognitive function of Chinese older adults may be related to food groups. Future research should measure food types and consumption level with greater granularity. •Cognitive function of the Chinese older adults may be related to food groups.•Daily intake of fruits, vegetables, meat, beans and garlic may reduce the risk of cognitive impairment, and vegetables have the best preventive effect.•Sex and age were the significant effect modifiers for meat and fish, respectively