Optimal
nutrition may play a beneficial role in maintaining a healthy brain.
However, the relationship between nutrient intake and brain integrity is
largely unknown. We investigated the association of specific nutrient
dietary patterns with structural characteristics of the brain. Within
the population-based Swedish National study on Aging and
Care-Kungsholmen (SNAC-K), a cross-sectional study of 417 dementia-free
participants aged ≥60 years who underwent structural magnetic resonance
imaging (MRI) scans during 2001–2003, was carried-out. Data on dietary
intake were collected using a food frequency questionnaire, from which
intake of 21 nutrients was estimated. By principal component analysis,
five nutrient patterns were extracted: (1) NP1 was characterized by
fiber, vitamin C, E, β-carotene, and folate [Fiber&Antioxidants],
(2) NP2 by eicosapentaenoic (EPA, 20:5 ω-3) and docosahexaenoic (DHA,
22:6 ω-3) polyunsaturated fatty acids (PUFAs), proteins, cholesterol,
vitamin B3, B12, and D [long chain (LC) ω-3PUFAs&Proteins], (3) NP3
by α-linoleic (18:2 ω-6) and α-linolenic (18:3 ω-3) PUFAs,
monounsaturated fatty acids (MUFAs), and vitamin E
[MUFAs&ω-3,6PUFAs], (4) NP4 by saturated fatty acids (SFAs), trans
fats, MUFAs, and cholesterol [SFAs&Trans fats], (5) NP5 by
B-vitamins, retinol, and proteins [B-Vitamins&Retinol]. Nutrient
patterns scores were tertiled with the lowest tertile as reference, and
were related to total brain volume (TBV) and white matter
hyperintensities volume (WMHV) using linear regression models adjusting
for potential confounders. In the multi-adjusted model, compared to the
lowest intake for each pattern, the highest intake of NP1 (β = 11.11,
P = 0.009), NP2 (β = 7.47, P = 0.052), and NP3 (β = 10.54, P = 0.005)
was associated with larger TBV whereas NP5 was related to smaller TBV
(β = −12.82, P = 0.001). The highest intake of NP1 was associated with
lower WMHV (β = −0.32, P = 0.049), whereas NP4 was associated with
greater WMHV (β = 0.31, P = 0.036). In sum, our results suggest that the
identified brain-health specific nutrient combinations characterized by
higher intake of fruit, vegetables, legumes, olive and seed oils, fish,
lean red meat, poultry and low in milk and dairy products, cream,
butter, processed meat and offal, were strongly associated with greater
brain integrity among older adults.
No comments:
Post a Comment