Egg intake moderates the rate of memory decline in healthy older adults.
Egg intake moderates the rate of memory decline in healthy older adults.
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DOI：
10.1017/jns.2021.76
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发表时间：
2021
影响因子：
2.5
通讯作者：
Sabate J
中科院分区：
文献类型：
--
作者：
Lee GJ;Oda K;Morton KR;Orlich M;Sabate J
鸡蛋含有与增强认知相关的重要化合物，但目前尚不清楚鸡蛋消费是否对老年人的记忆力下降有直接影响。这项研究旨在确定鸡蛋摄入量是否可以预测健康老年人在社会人口统计学和饮食控制后记忆力下降的速度。我们对470名年龄在50岁及以上的参与者的数据进行了二次分析，这些参与者来自生物心理社会宗教和健康研究。参与者完成了一份食物频率问卷，用于计算鸡蛋摄入量，并将参与者分为低（<23 g/周，约半个鸡蛋），中间（24-63 g/周，半至1½个鸡蛋）和高（≥63 g/周，约两个或更多个鸡蛋）三分位数。参与者在2006-2007年接受了加州言语学习测试-第二版（CVLT-II）简表，其中294人在2010-2011年再次接受测试。使用线性混合模型分析，在控制了年龄、性别、种族、教育、体重指数、心血管风险、抑郁和肉类、鱼类、乳制品和水果/蔬菜摄入量后，没有观察到鸡蛋摄入水平之间CVLT-II表现的显著横截面差异。纵向上，与低蛋组相比，中等蛋组在CVLT-II上表现出显著较慢的下降速率。高蛋组也表现出较慢的下降速度，但没有统计学意义。因此，与食用少量或不食用鸡蛋相比，有限食用鸡蛋（约1个鸡蛋/周）与晚年记忆力下降较慢有关，但剂量反应效应并不明显。这项研究可能有助于解释先前研究中没有控制其他饮食摄入量和风险因素的差异。
Eggs contain important compounds related to enhanced cognition, but it is not clear if egg consumption, as a whole, has a direct impact on memory decline in older adults. This study aimed to determine whether egg intake levels predict the rate of memory decline in healthy older adults after sociodemographic and dietary controls. We conducted a secondary analysis of data from 470 participants, age 50 and over, from the Biospsychosocial Religion and Health Study. Participants completed a food frequency questionnaire, which was used to calculate egg intake and divide participants into Low (<23 g/week, about half an egg), Intermediate (24–63 g/week, half to 1½ eggs) and High (≥63 g/week, about two or more eggs) tertiles. Participants were administered the California Verbal Learning Test – 2nd Edition (CVLT-II) Short Form in 2006–2007, and 294 of them were again tested in 2010–2011. Using linear mixed model analysis, no significant cross-sectional differences were observed in CVLT-II performance between egg intake levels after controlling for age, sex, race, education, body mass index, cardiovascular risk, depression and intake of meat, fish, dairy and fruits/vegetables. Longitudinally, the Intermediate egg group exhibited significantly slower rates of decline on the CVLT-II compared to the Low egg group. The High egg group also exhibited slower rates of decline, but not statistically significant. Thus, limited consumption of eggs (about 1 egg/week) was associated with slower memory decline in late life compared to consuming little to no eggs, but a dose-response effect was not clearly evident. This study may help explain discrepancies in previous research that did not control for other dietary intakes and risk factors.
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