Mushroom intake and cognitive performance among US older adults: the National Health and Nutrition Examination Survey, 2011–2014
Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally r...
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Published in | British journal of nutrition Vol. 128; no. 11; pp. 2241 - 2248 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
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Cambridge, UK
Cambridge University Press
14.12.2022
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Abstract | Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally representative sample of US older adults. We analysed data from older adults aged ≥ 60 years from the 2011–2014 National Health and Nutrition Examination Survey. Mushroom intake was measured using up to two 24-h dietary recalls and was categorised into three groups (lowest, middle and highest). Cognitive function tests included the Animal Fluency (AF) Test; Consortium to Establish a Registry for Alzheimer’s Disease Delayed Recall (CERAD-DR) and Word Learning (CERAD-WL); and Digit Symbol Substitution Test (DSST). Multivariable linear regression models were developed, adjusting for socio-demographics, major lifestyle factors, self-reported chronic diseases and dietary factors, including the Healthy Eating Index-2015 score and total energy. The study included 2840 participants. Compared with the lowest category of mushroom intake, participants in the highest category (median intake = 13·4 g /4184 KJ (1000 kcal)/d) had higher scores for DSST (β = 3·87; 95 % CI 0·30, 7·45; P for trend = 0·03) and CERAD-WL (β = 1·05; 95 % CI 0·0003, 2·10; P for trend = 0·04). Similar non-significant trends were observed for AF (β = 0·24; 95 % CI −2·26, 2·73; P for trend = 0·92) but not for the CERAD-DR. Greater mushroom intake was associated with certain cognitive performance tests, suggesting regular mushroom consumption may reduce the risk of cognitive decline. |
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AbstractList | Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally representative sample of US older adults. We analysed data from older adults aged ≥ 60 years from the 2011–2014 National Health and Nutrition Examination Survey. Mushroom intake was measured using up to two 24-h dietary recalls and was categorised into three groups (lowest, middle and highest). Cognitive function tests included the Animal Fluency (AF) Test; Consortium to Establish a Registry for Alzheimer’s Disease Delayed Recall (CERAD-DR) and Word Learning (CERAD-WL); and Digit Symbol Substitution Test (DSST). Multivariable linear regression models were developed, adjusting for socio-demographics, major lifestyle factors, self-reported chronic diseases and dietary factors, including the Healthy Eating Index-2015 score and total energy. The study included 2840 participants. Compared with the lowest category of mushroom intake, participants in the highest category (median intake = 13·4 g /4184 KJ (1000 kcal)/d) had higher scores for DSST (
β
= 3·87; 95 % CI 0·30, 7·45;
P
for trend = 0·03) and CERAD-WL (
β
= 1·05; 95 % CI 0·0003, 2·10;
P
for trend = 0·04). Similar non-significant trends were observed for AF (
β
= 0·24; 95 % CI −2·26, 2·73;
P
for trend = 0·92) but not for the CERAD-DR. Greater mushroom intake was associated with certain cognitive performance tests, suggesting regular mushroom consumption may reduce the risk of cognitive decline. Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally representative sample of US older adults. We analysed data from older adults aged ≥ 60 years from the 2011–2014 National Health and Nutrition Examination Survey. Mushroom intake was measured using up to two 24-h dietary recalls and was categorised into three groups (lowest, middle and highest). Cognitive function tests included the Animal Fluency (AF) Test; Consortium to Establish a Registry for Alzheimer’s Disease Delayed Recall (CERAD-DR) and Word Learning (CERAD-WL); and Digit Symbol Substitution Test (DSST). Multivariable linear regression models were developed, adjusting for socio-demographics, major lifestyle factors, self-reported chronic diseases and dietary factors, including the Healthy Eating Index-2015 score and total energy. The study included 2840 participants. Compared with the lowest category of mushroom intake, participants in the highest category (median intake = 13·4 g /4184 KJ (1000 kcal)/d) had higher scores for DSST (β = 3·87; 95 % CI 0·30, 7·45; P for trend = 0·03) and CERAD-WL (β = 1·05; 95 % CI 0·0003, 2·10; P for trend = 0·04). Similar non-significant trends were observed for AF (β = 0·24; 95 % CI −2·26, 2·73; P for trend = 0·92) but not for the CERAD-DR. Greater mushroom intake was associated with certain cognitive performance tests, suggesting regular mushroom consumption may reduce the risk of cognitive decline. Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally representative sample of US older adults. We analysed data from older adults aged ≥ 60 years from the 2011-2014 National Health and Nutrition Examination Survey. Mushroom intake was measured using up to two 24-h dietary recalls and was categorised into three groups (lowest, middle and highest). Cognitive function tests included the Animal Fluency (AF) Test; Consortium to Establish a Registry for Alzheimer's Disease Delayed Recall (CERAD-DR) and Word Learning (CERAD-WL); and Digit Symbol Substitution Test (DSST). Multivariable linear regression models were developed, adjusting for socio-demographics, major lifestyle factors, self-reported chronic diseases and dietary factors, including the Healthy Eating Index-2015 score and total energy. The study included 2840 participants. Compared with the lowest category of mushroom intake, participants in the highest category (median intake = 13·4 g /4184 KJ (1000 kcal)/d) had higher scores for DSST ( = 3·87; 95 % CI 0·30, 7·45; for trend = 0·03) and CERAD-WL ( = 1·05; 95 % CI 0·0003, 2·10; for trend = 0·04). Similar non-significant trends were observed for AF ( = 0·24; 95 % CI -2·26, 2·73; for trend = 0·92) but not for the CERAD-DR. Greater mushroom intake was associated with certain cognitive performance tests, suggesting regular mushroom consumption may reduce the risk of cognitive decline. Abstract Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have neuroprotective properties. This study investigated the association between mushroom consumption and cognitive performance in a nationally representative sample of US older adults. We analysed data from older adults aged ≥ 60 years from the 2011–2014 National Health and Nutrition Examination Survey. Mushroom intake was measured using up to two 24-h dietary recalls and was categorised into three groups (lowest, middle and highest). Cognitive function tests included the Animal Fluency (AF) Test; Consortium to Establish a Registry for Alzheimer’s Disease Delayed Recall (CERAD-DR) and Word Learning (CERAD-WL); and Digit Symbol Substitution Test (DSST). Multivariable linear regression models were developed, adjusting for socio-demographics, major lifestyle factors, self-reported chronic diseases and dietary factors, including the Healthy Eating Index-2015 score and total energy. The study included 2840 participants. Compared with the lowest category of mushroom intake, participants in the highest category (median intake = 13·4 g /4184 KJ (1000 kcal)/d) had higher scores for DSST ( β = 3·87; 95 % CI 0·30, 7·45; P for trend = 0·03) and CERAD-WL ( β = 1·05; 95 % CI 0·0003, 2·10; P for trend = 0·04). Similar non-significant trends were observed for AF ( β = 0·24; 95 % CI −2·26, 2·73; P for trend = 0·92) but not for the CERAD-DR. Greater mushroom intake was associated with certain cognitive performance tests, suggesting regular mushroom consumption may reduce the risk of cognitive decline. |
Author | Richie, John Ba, Djibril M. Gao, Xiang Al-Shaar, Laila Muscat, Joshua Beelman, Robert B. Chinchilli, Vernon M. Ssentongo, Paddy |
AuthorAffiliation | 3 Department of Food Science and Center for Plant and Mushroom Foods for Health, College of Agricultural Sciences, Pennsylvania State University , University Park , PA , USA 2 Department of Nutritional Sciences, Penn State University , State College , PA , USA 1 Department of Public Health Sciences, Penn State College of Medicine , Hershey , PA , USA |
AuthorAffiliation_xml | – name: 3 Department of Food Science and Center for Plant and Mushroom Foods for Health, College of Agricultural Sciences, Pennsylvania State University , University Park , PA , USA – name: 2 Department of Nutritional Sciences, Penn State University , State College , PA , USA – name: 1 Department of Public Health Sciences, Penn State College of Medicine , Hershey , PA , USA |
Author_xml | – sequence: 1 givenname: Djibril M. surname: Ba fullname: Ba, Djibril M. email: djibrilba@phs.psu.edu organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA – sequence: 2 givenname: Xiang orcidid: 0000-0003-2617-6509 surname: Gao fullname: Gao, Xiang organization: 2Department of Nutritional Sciences, Penn State University, State College, PA, USA – sequence: 3 givenname: Laila surname: Al-Shaar fullname: Al-Shaar, Laila organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA – sequence: 4 givenname: Joshua surname: Muscat fullname: Muscat, Joshua organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA – sequence: 5 givenname: Vernon M. surname: Chinchilli fullname: Chinchilli, Vernon M. organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA – sequence: 6 givenname: Paddy surname: Ssentongo fullname: Ssentongo, Paddy organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA – sequence: 7 givenname: Robert B. surname: Beelman fullname: Beelman, Robert B. organization: 3Department of Food Science and Center for Plant and Mushroom Foods for Health, College of Agricultural Sciences, Pennsylvania State University, University Park, PA, USA – sequence: 8 givenname: John surname: Richie fullname: Richie, John organization: 1Department of Public Health Sciences, Penn State College of Medicine, Hershey, PA, USA |
BackLink | https://www.ncbi.nlm.nih.gov/pubmed/35115063$$D View this record in MEDLINE/PubMed |
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Keywords | Mushroom intake Cognitive functioning National Health and Nutrition Examination Survey Epidemiology |
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Snippet | Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D, may have... Abstract Emerging evidence has suggested that mushrooms, which are a rich source of the potent antioxidants ergothioneine and glutathione as well as vitamin D,... |
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SubjectTerms | Adults Agaricales Alzheimer Disease Alzheimer's disease Animal cognition Chronic illnesses Cognition Cognitive ability Cognitive Dysfunction Commodities Dementia Demographics Diet Dietary Surveys and Nutritional Epidemiology Disease control Disease prevention Food Glutathione Health care Interviews Mushrooms Neurodegenerative diseases Neuroprotection Nutrition Nutrition Surveys Older people Oxidative stress Performance tests Regression analysis Regression models Review boards Secondary schools Surveys Vitamin D |
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Title | Mushroom intake and cognitive performance among US older adults: the National Health and Nutrition Examination Survey, 2011–2014 |
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