Which components of the Mediterranean diet are associated with dementia? A UK Biobank cohort study.
Which components of the Mediterranean diet are associated with dementia? A UK Biobank cohort study.
复制标题
DOI：
10.1007/s11357-022-00615-2
复制
发表时间：
2022-10
期刊：
影响因子：
5.6
通讯作者：
Mukadam, Naaheed
中科院分区：
文献类型：
--
作者：
Dobreva, Ivelina;Marston, Louise;Mukadam, Naaheed
队列研究表明，地中海饮食与老年人更好的整体认知，更慢的认知衰退和更低的痴呆症风险有关。然而，关于地中海饮食中每种成分对痴呆风险的相对贡献，或者饮食的影响是否是由于一种或多种特定的食物成分，人们知之甚少。我们的目的是研究地中海饮食成分是否与英国生物银行队列中的全因痴呆风险相关。参与者于2006年至2010年加入英国生物库研究，并接受跟踪直至2020年12月。249，511名参与者，至少55岁，基线时没有痴呆症。我们使用了自我报告的食物消费量，这些食物被认为是地中海饮食的一部分，包括水果，蔬菜，加工肉类，未加工的红肉和未加工的家禽，鱼，奶酪，全谷物。通过与初级保健记录、医院和死亡率记录或自我报告的电子链接，确定痴呆事件。在这项研究中，总随访时间为2，868，824人-年（中位数11.4），在调整所有协变量和其他食物组后，每周2.0至3.9次的适度鱼类消费与痴呆症风险降低相关（HR 0.84，95%CI 0.71-0.98）。此外，与不食用水果相比，每天食用1.0至1.9份水果与痴呆症风险降低相关（HR 0.85，95%CI 0.74-0.99）。没有其他地中海饮食成分与痴呆症风险相关，这表明鱼类消费可能会推动地中海饮食的有益效果。需要进一步研究潜在的机制和基于饮食的干预试验来确定这一点。
Cohort studies suggest that the Mediterranean diet is associated with better global cognition in older adults, slower cognitive decline and lower risk of dementia. However, little is known about the relative contribution of each component of the Mediterranean diet to dementia risk or whether the diet’s effects are due to one or more specific food components. We aimed to examine whether Mediterranean diet components are associated with all-cause dementia risk in the UK BioBank cohort. Participants joined the UK Biobank study from 2006 to 2010 and were followed until December 2020. 249,511 participants, who were at least 55 years old, without dementia at baseline were included. We used self-reported consumption of food groups, considered part of the Mediterranean diet including fruit, vegetables, processed meat, unprocessed red meat and unprocessed poultry, fish, cheese, wholegrains. Incident dementia was ascertained through electronic linkage to primary care records, hospital and mortality records or self-report. In this study with a total follow-up of 2,868,824 person-years (median 11.4), after adjusting for all covariates and other food groups, moderate fish consumption of between 2.0 and 3.9 times a week was associated with decreased risk of dementia (HR 0.84, 95%CI 0.71–0.98) compared to no consumption. Additionally, fruit consumption of between 1.0 and 1.9 servings a day was associated with reduced dementia risk (HR 0.85, 95%CI 0.74–0.99) compared to no consumption. No other Mediterranean diet components were associated with dementia risk suggesting that fish consumption may drive the beneficial effects seen from the Mediterranean diet. Further study of potential mechanisms and diet-based intervention trials are needed to establish this.
登录
查看更多内容
影响因子：
120.7
作者：
Akbaraly, Tasnime N.;Singh-Manoux, Archana;Sabia, Severine
通讯作者：
Sabia, Severine
影响因子：
158.5
作者：
Trichopoulou, A;Costacou, T;Trichopoulos, D
通讯作者：
Trichopoulos, D
影响因子：
120.7
作者：
Lourida, Ilianna;Hannon, Eilis;Llewellyn, David J.
通讯作者：
Llewellyn, David J.
影响因子：
5
作者：
Samieri, Cecilia;Morris, Martha-Clare;Grodstein, Francine
通讯作者：
Grodstein, Francine
影响因子：
13.6
作者：
Wilkinson, Tim;Schnier, Christian;Sudlow, Cathie L. M.
通讯作者：
Sudlow, Cathie L. M.