■这项研究的目的是调查老年人(≥60岁)的饮食模式与认知功能之间的关系。
■通过食物频率问卷(FFQ)定量评估食物摄入量,采用中文版简易精神状态检查量表(MMSE)评估认知功能。通过因子分析(FA)方法确定了四种主要的饮食模式。采用logistic回归分析膳食模式与认知功能的关系。
■共有884名参与者被纳入研究。四种饮食模式(蔬菜和蘑菇,油和盐,海鲜和酒精,和油茶饮食模式)进行提取。在总人口中,模型III结果表明,蔬菜和蘑菇模式的饮食模式因子得分的第四四分位数分别为0.399和7.056。蔬菜和蘑菇的饮食模式可能是认知功能的保护因素,p值=0.033,OR(95%CI):模型III中的0.578(0.348,0.951)(校正协变量:性别,民族,婚姻,农业活动,吸烟,饮酒,高血压,糖尿病,血脂异常,BMI,和膳食纤维)。在种族分层分析中,瑶族参与者的蔬菜和蘑菇的膳食模式因子得分分别为0.333和5.064。蔬菜和蘑菇的饮食模式可能是认知功能的保护因素,p值=0.012,OR(95%CI):0.415(0.206,0.815)。
■蔬菜和蘑菇饮食模式得分的第四个四分位数显示出剂量依赖性,并且与认知功能具有很强的相关性。目前,增加蔬菜和蘑菇的摄入量可能是预防和缓解认知能力下降的有效方法之一。建议增加蔬菜和蘑菇食品的饮食摄入量。
UNASSIGNED: The objective of this
study was to investigate the relationship between dietary patterns and cognitive function in older adults (≥60 years old).
UNASSIGNED: Food intake was quantitatively assessed by the Food Frequency Questionnaire (FFQ), and cognitive function was assessed by the Chinese version of the Simple Mental State Examination Scale (MMSE). Four major dietary patterns were identified by the factor analysis (FA) method. The relationship between dietary patterns and cognitive function was evaluated by logistic regression.
UNASSIGNED: A total of 884 participants were included in the
study. Four dietary patterns (vegetable and mushroom, oil and salt, seafood and alcohol, and oil tea dietary patterns) were extracted. In the total population, Model III results showed that the fourth quartile of dietary pattern factor scores for the vegetable and mushroom pattern was 0.399 and 7.056. The vegetable and mushroom dietary pattern may be a protective factor for cognitive function, with p-value = 0.033, OR (95% CI): 0.578 (0.348, 0.951) in Model III (adjusted for covariates: sex, ethnic, marital, agricultural activities, smoking, drinking, hypertension, diabetes, dyslipidemia, BMI, and dietary fiber). In the ethnic stratification analysis, the scores of dietary pattern factors of the vegetable and mushroom among the Yao participants were 0.333 and 5.064. The Vegetable and mushroom diet pattern may be a protective factor for cognitive function, p-value = 0.012, OR (95% CI): 0.415 (0.206, 0.815).
UNASSIGNED: The fourth quartile of the vegetable and mushroom dietary pattern scores showed dose-dependent and a strong correlation with cognitive function. Currently, increasing vegetable and mushroom intake may be one of the effective ways to prevent and mitigate cognitive decline. It is recommended to increase the dietary intake of vegetables and mushroom foods.