Authors:
Torres, S. J.; Lautenschlager, N. T.; Wattanapenpaiboon, N.; Greenop, K. R.; Beer, C.; Flicker, L.; Alfonso, H.; Nowson, C. A.
Authors notes:
Nutrients, 4(11), 1542-1551
Keywords:
Cognition, Dietary patterns, Executive function, Memory, Mild cognitive impairment
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