PDF(Pubmed)
Abstract：
BACKGROUND: The Eatwell guide reflects the UK government\'s recommendations for a healthy and balanced diet. Previous research has identified associations between healthy eating patterns and both cardiovascular and brain health, although there is little evidence specifically focusing on the Eatwell Guide. To date no research has investigated associations between the Eatwell Guide and risk for future dementia.
METHODS: Data from the PREVENT dementia cohort study baseline visit was used in this analysis. Binary and graded Eatwell Guide scores (BEWG, GEWG) were created from a self-reported Food Frequency Questionnaire. The CAIDE score was included as the primary outcome measure to represent risk for future Alzheimer\'s disease. Secondary outcome measures included cardiometabolic health measures and brain health measures. Generalised additive models were run in R.
RESULTS: A total of 517 participants were included in the analysis, with a mean BEWG score of 4.39 (± 1.66) (out of a possible 12 points) and GEWG score of 39.88 (± 6.19) (out of a possible 60 points). There was no significant association between either Eatwell Guide score and the CAIDE score (BEWG β: 0.07, 95% confidence interval (CI): -0.07, 0.22; GEWG β: 0.02, 95% CI: -0.02, 0.06) or any measures of brain health. There was a significant association between higher GEWG score and lower systolic and diastolic blood pressure and body mass index (BMI) (systolic β: -0.24, 95% CI: -0.45, -0.03; diastolic β: -0.16, 95% CI: -0.29, -0.03; BMI β: -0.09, 95% CI: -0.16, -0.01).
CONCLUSIONS: Although not directly associated with the CAIDE score, the Eatwell Guide dietary pattern may be beneficial for dementia prevention efforts through the modification of hypertension and obesity, which are both known risk factors for dementia. Future work could replicate these findings in other UK-based cohorts as well as further development of Eatwell Guide scoring methodologies.
METHODS: Data from the PREVENT dementia cohort study baseline visit was used in this analysis. Binary and graded Eatwell Guide scores (BEWG, GEWG) were created from a self-reported Food Frequency Questionnaire. The CAIDE score was included as the primary outcome measure to represent risk for future Alzheimer\'s disease. Secondary outcome measures included cardiometabolic health measures and brain health measures. Generalised additive models were run in R.
RESULTS: A total of 517 participants were included in the analysis, with a mean BEWG score of 4.39 (± 1.66) (out of a possible 12 points) and GEWG score of 39.88 (± 6.19) (out of a possible 60 points). There was no significant association between either Eatwell Guide score and the CAIDE score (BEWG β: 0.07, 95% confidence interval (CI): -0.07, 0.22; GEWG β: 0.02, 95% CI: -0.02, 0.06) or any measures of brain health. There was a significant association between higher GEWG score and lower systolic and diastolic blood pressure and body mass index (BMI) (systolic β: -0.24, 95% CI: -0.45, -0.03; diastolic β: -0.16, 95% CI: -0.29, -0.03; BMI β: -0.09, 95% CI: -0.16, -0.01).
CONCLUSIONS: Although not directly associated with the CAIDE score, the Eatwell Guide dietary pattern may be beneficial for dementia prevention efforts through the modification of hypertension and obesity, which are both known risk factors for dementia. Future work could replicate these findings in other UK-based cohorts as well as further development of Eatwell Guide scoring methodologies.
摘要：
背景：Eatwell指南反映了英国政府对健康均衡饮食的建议。先前的研究已经确定了健康饮食模式与心血管和大脑健康之间的关联，尽管很少有证据专门针对Eatwell指南。迄今为止，尚无研究调查《伊特韦尔指南》与未来痴呆症风险之间的关联。
方法：本分析使用PREVENT痴呆队列研究基线访视的数据。二元和分级的伊特韦尔指南分数(BEWG，GEWG)是根据自我报告的食物频率问卷创建的。CAIDE评分作为主要结果指标，以代表未来阿尔茨海默病的风险。次要结果指标包括心脏代谢健康指标和脑健康指标。在R.
结果：共517名参与者被纳入分析，平均BEWG得分为4.39（±1.66）（可能的12分）和GEWG得分为39.88（±6.19）（可能的60分）。EatwellGuide评分与CAIDE评分（BEWGβ：0.07，95％置信区间（CI）：-0.07，0.22；GEWGβ：0.02，95％CI：-0.02，0.06）之间没有显着关联。或任何脑健康指标。较高的GEWG评分与较低的收缩压和舒张压以及体重指数（BMI）之间存在显着关联（收缩压β：-0.24，95％CI：-0.45，-0.03；舒张压β：-0.16，95％CI：-0.29，-0.03；BMIβ：-0.09，95％CI：-0.16，-0.01）。
结论：尽管与CAIDE评分没有直接关系，Eatwell指南的饮食模式可能有利于通过改善高血压和肥胖来预防痴呆症，这两种都是已知的痴呆症危险因素。未来的工作可以在其他英国队列中复制这些发现，以及进一步开发Eatwell指南评分方法。
方法：本分析使用PREVENT痴呆队列研究基线访视的数据。二元和分级的伊特韦尔指南分数(BEWG，GEWG)是根据自我报告的食物频率问卷创建的。CAIDE评分作为主要结果指标，以代表未来阿尔茨海默病的风险。次要结果指标包括心脏代谢健康指标和脑健康指标。在R.
结果：共517名参与者被纳入分析，平均BEWG得分为4.39（±1.66）（可能的12分）和GEWG得分为39.88（±6.19）（可能的60分）。EatwellGuide评分与CAIDE评分（BEWGβ：0.07，95％置信区间（CI）：-0.07，0.22；GEWGβ：0.02，95％CI：-0.02，0.06）之间没有显着关联。或任何脑健康指标。较高的GEWG评分与较低的收缩压和舒张压以及体重指数（BMI）之间存在显着关联（收缩压β：-0.24，95％CI：-0.45，-0.03；舒张压β：-0.16，95％CI：-0.29，-0.03；BMIβ：-0.09，95％CI：-0.16，-0.01）。
结论：尽管与CAIDE评分没有直接关系，Eatwell指南的饮食模式可能有利于通过改善高血压和肥胖来预防痴呆症，这两种都是已知的痴呆症危险因素。未来的工作可以在其他英国队列中复制这些发现，以及进一步开发Eatwell指南评分方法。
