http://dgnews.docguide.com/mediterranean-diet-appears-reduce-risk-cognitive-decline-stroke-belt-population?overlay=2&
October 19, 2017
By Ed Susman
SAN DIEGO -- October 19, 2017 -- Patients who live in stroke-prone areas may lower their risk of cognitive decline by adhering to a Mediterranean-style diet, according to a study presented here at the 142nd Annual Meeting of the American Neurological Association (ANA).
Older participants who more closely adhered to a Mediterranean diet were 35% less likely to transition to a worsening cognitive status (odds ratio, 0.65; 95% confidence interval [CI], 0.49-0.87), reported Zuan Zhang, MPH, University of Kentucky Sanders-Brown Center on Aging, Lexington, Kentucky, on October 15.
“These data demonstrate that the previously reported associations of a Mediterranean-style diet with lower risk of cognitive decline extend to our population in the Kentucky stroke-belt, and that association holds for even mild cognitive decline from normal to mild cognitive impairment,” said Zhang.
The researchers accessed data from 506 participants who were given the National Health and Nutrition Examination Survey Food Frequency Questionnaire and were part of the University of Kentucky Alzheimer Disease longitudinal cohort, which consisted primarily of cognitively normal people aged >65 years. After eliminating those with incomplete questionnaires, the researchers evaluated 243 individuals.
Over the next 3 years, 32 of the participants’ cognitive functioning worsened, Zhang said.
The average age of the cohort was 80.8 years; the average age of the participants who experienced cognitive decline was 88.2 years (P < .0001). The average years of education among the entire cohort was 16.4 years but was 14.4 years among those who showed signs of cognitive decline (P < .0001) About 60% of the cohort were women, and 10% of the women experienced cognitive decline versus ~2.9% of men, but the difference was not statistically significant. When adjusted for age, sex, and education level, a benefit was seen among participants who more closely followed the Mediterranean diet.
Advanced age did incur a 31% increased risk of cognitive decline. More education decreased the risk of cognitive decline by 48%.
Diets higher in fruits, nuts, and whole grains and less red meat and processed meat resulted in better scores on the Mediterranean food scale that was used for the study.
“Further work that may guide the implementation of practical diet modifications in the general population in order to lower risk for future cognitive transition is warranted,” concluded Zhang.
Funding for the study was provided by the National Institute of Aging.
[Presentation title: Adherence to a Mediterranean-Style Diet Reduces the Risk of Future Cognitive Decline in a Kentucky Stroke-Belt Population. Abstract S168]
SAN DIEGO -- October 19, 2017 -- Patients who live in stroke-prone areas may lower their risk of cognitive decline by adhering to a Mediterranean-style diet, according to a study presented here at the 142nd Annual Meeting of the American Neurological Association (ANA).
Older participants who more closely adhered to a Mediterranean diet were 35% less likely to transition to a worsening cognitive status (odds ratio, 0.65; 95% confidence interval [CI], 0.49-0.87), reported Zuan Zhang, MPH, University of Kentucky Sanders-Brown Center on Aging, Lexington, Kentucky, on October 15.
“These data demonstrate that the previously reported associations of a Mediterranean-style diet with lower risk of cognitive decline extend to our population in the Kentucky stroke-belt, and that association holds for even mild cognitive decline from normal to mild cognitive impairment,” said Zhang.
The researchers accessed data from 506 participants who were given the National Health and Nutrition Examination Survey Food Frequency Questionnaire and were part of the University of Kentucky Alzheimer Disease longitudinal cohort, which consisted primarily of cognitively normal people aged >65 years. After eliminating those with incomplete questionnaires, the researchers evaluated 243 individuals.
Over the next 3 years, 32 of the participants’ cognitive functioning worsened, Zhang said.
The average age of the cohort was 80.8 years; the average age of the participants who experienced cognitive decline was 88.2 years (P < .0001). The average years of education among the entire cohort was 16.4 years but was 14.4 years among those who showed signs of cognitive decline (P < .0001) About 60% of the cohort were women, and 10% of the women experienced cognitive decline versus ~2.9% of men, but the difference was not statistically significant. When adjusted for age, sex, and education level, a benefit was seen among participants who more closely followed the Mediterranean diet.
Advanced age did incur a 31% increased risk of cognitive decline. More education decreased the risk of cognitive decline by 48%.
Diets higher in fruits, nuts, and whole grains and less red meat and processed meat resulted in better scores on the Mediterranean food scale that was used for the study.
“Further work that may guide the implementation of practical diet modifications in the general population in order to lower risk for future cognitive transition is warranted,” concluded Zhang.
Funding for the study was provided by the National Institute of Aging.
[Presentation title: Adherence to a Mediterranean-Style Diet Reduces the Risk of Future Cognitive Decline in a Kentucky Stroke-Belt Population. Abstract S168]
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