Original Research Article
Vegetables, Unsaturated Fats, Moderate Alcohol Intake, and Mild Cognitive ImpairmentRoberts R.O.a · Geda Y.E.a, c · Cerhan J.R.a · Knopman D.S.d · Cha R.H.b · Christianson T.J.H.b · Pankratz V.S.b · Ivnik R.J.c · Boeve B.F.d · O’Connor H.M.e · Petersen R.C.a, d
Divisions of aEpidemiology and bBiomedical Statistics and Informatics, Department of Health Sciences Research, Departments of cPsychiatry and Psychology and dNeurology, and eOffice for Human Research Protection, College of Medicine, Mayo Clinic, Rochester, Minn., USA
Dr. Rosebud O. Roberts
Division of Epidemiology, Department of Health Sciences Research, Mayo Clinic
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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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