1. Association of Dietary Habits with Mild Cognitive Impairment among Elderly in Rural Area of North China
- Author
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Guangshun Wang, Jing Yan, Huan Liu, Jingzhu Fu, Changqing Sun, Yue Du, Hongyan Lin, Mengdi Jin, Yongjie Chen, Guowei Huang, Hui-Lian Duan, Yun Zhu, Wen Li, Qian Liu, and Fei Ma
- Subjects
Male ,China ,Time Factors ,Cross-sectional study ,Nutrition and cognition ,Neuropsychological Tests ,Logistic regression ,Cohort Studies ,Interviews as Topic ,Humans ,Medicine ,Cognitive Dysfunction ,Aged ,Aged, 80 and over ,Meal ,business.industry ,Feeding Behavior ,Odds ratio ,Confidence interval ,Cross-Sectional Studies ,Neurology ,Before Breakfast ,Cohort ,Female ,Independent Living ,Neurology (clinical) ,business ,Demography - Abstract
Background: Recent findings suggest a possible role of diet, particularly nutrient intakes and dietary patterns, in the prevalence of mild cognitive impairment (MCI); few studies, however, have been explicitly devoted to the relationship between dietary habits and MCI. Objectives: We aimed to explore the association between dietary habits, including meal timing, and MCI among older Chinese adults. Methods: This cross-sectional study involved data collected at the baseline of the Tianjin Elderly Nutrition and Cognition Cohort (TENCC) study, in which 3,111 community-dwelling older adults (326 MCI patients and 2,785 non-MCIs) from a rural area of Tianjin, China, were recruited. In March 2018 to June 2019, all participants underwent a detailed neuropsychological evaluation that allowed for psychometric MCI classification. Information on self-reported dietary behaviors was gathered via face-to-face interviews. Crude and multivariable-adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using logistic regression models. Results: In the multivariable-adjusted models, eating breakfast 4 to 6 times per week (vs. ≤3 times per week, OR: 0.45; 95% CI: 0.26, 0.75), drinking water before breakfast (yes vs. no, OR: 0.64; 95% CI: 0.51, 0.82), consuming water ≥1.5L per day (vs. Conclusion : This study suggests that dietary habits, including breakfast frequency, daily water consumption, cooking oil consumption, and meal timing, may be associated with the risk of MCI. If replicated, these findings would open new possibilities of dietary interventions for MCI.
- Published
- 2021