- Mild cognitive impairment
- Dietary intake
- Moderate alcohol intake
- Unsaturated fatty acids
- Mediterranean diet
- Prevalence studies
- Incidence studies
Background/Aims: To investigate associations of the Mediterranean diet (MeDi) components and the MeDi score with mild cognitive impairment (MCI). Methods: Participants (aged 70–89 years) were clinically evaluated to assess MCI and dementia, and completed a 128-item food frequency questionnaire. Results: 163 of 1,233 nondemented persons had MCI. The odds ratio of MCI was reduced for high vegetable intake [0.66 (95% CI = 0.44–0.99), p = 0.05] and for high mono- plus polyunsaturated fatty acid to saturated fatty acid ratio [0.52 (95% CI = 0.33–0.81), p = 0.007], adjusted for confounders. The risk of incident MCI or dementia was reduced in subjects with a high MeDi score [hazard ratio = 0.75 (95% CI = 0.46–1.21), p = 0.24]. Conclusion: Vegetables, unsaturated fats, and a high MeDi score may be beneficial to cognitive function.
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Dr. Rosebud O. Roberts
Division of Epidemiology, Department of Health Sciences Research, Mayo Clinic
200 First Street SW
Rochester, MN 55905 (USA)
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Accepted: March 19, 2010
Published online: May 22, 2010
Number of Print Pages : 11
Number of Figures : 1, Number of Tables : 5, Number of References : 47
Dementia and Geriatric Cognitive Disorders
Vol. 29, No. 5, Year 2010 (Cover Date: June 2010)
Journal Editor: Chan-Palay V. (New York, N.Y.)
ISSN: 1420-8008 (Print), eISSN: 1421-9824 (Online)
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