Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.
Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.
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DOI：
10.3945/ajcn.114.092189
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发表时间：
2015-03
期刊：
影响因子：
--
通讯作者：
Desideri G
中科院分区：
文献类型：
--
作者：
Mastroiacovo D;Kwik-Uribe C;Grassi D;Necozione S;Raffaele A;Pistacchio L;Righetti R;Bocale R;Lechiara MC;Marini C;Ferri C;Desideri G
背景：最近的证据表明，摄入黄烷醇可能对人类健康有许多好处，包括改善认知活动。目的：探讨黄烷醇摄入对认知功能正常老年人认知功能的影响。设计：这是一项双盲、对照、平行手臂研究，对象为90名没有认知功能障碍临床证据的老年人，他们被随机分配到每天饮用含有993 mg[高黄烷醇(HF)]、520 mg[中黄醇(IF)]或48 mg[低黄烷醇(LF)]可可黄烷醇(CFS)的饮料8周。用简易智力状态检查(MMSE)、连线测验(TMT)A、B和言语流利性测验(VFT)评定基线和8wk后的认知功能。结果：3种不同治疗方法对MMSE评分的影响无差异。相比之下，干预对认知功能的特定方面有积极影响。饮用HF(−8.6±0.4)和−(16.5±0.8 S)和IF(−6.7±0.5和−14.2±0.5 S)饮料后完成TMT A和B所需时间的平均变化(±SES)(P<；0.0001)与饮用LF饮料后(分别为−0.8±1.6和−1.1±0.7 S)有显著差异。与此类似，各治疗组间VFT评分均有显著改善，但高频组(7.7±1.1字/60 S)较IF组(3.6±1.2字/60 S)和低频组(1.3±0.5字/60 S)改善幅度显著(P<；0.0001)。与LF组相比，HF组和IF组在胰岛素抵抗(P<；0.0001)、血压(P<；0.0001)和脂质过氧化(P=0.001)方面也有显著差异。胰岛素抵抗的变化解释了∼综合z评分17%的变化(部分R2=0.1703，P<；0.0001)。结论：这项饮食干预研究提供了证据，表明经常摄入CF可以减少年龄相关性认知功能障碍的某些指标，可能是通过改善胰岛素敏感性。这些数据表明，随着年龄的增长，习惯性摄入黄烷醇可以支持健康的认知功能。这项试验在www.Control-trials.com上注册为ISRCTN68970511。
Background: Recent evidence has indicated that flavanol consumption may have many health benefits in humans, including improved cognitive activities. Objective: The aim was to evaluate the effect of flavanol consumption on cognitive performance in cognitively intact elderly subjects. Design: This was a double-blind, controlled, parallel-arm study conducted in 90 elderly individuals without clinical evidence of cognitive dysfunction who were randomly assigned to consume daily for 8 wk a drink containing 993 mg [high flavanol (HF)], 520 mg [intermediate flavanol (IF)], or 48 mg [low flavanol (LF)] cocoa flavanols (CFs). Cognitive function was assessed at baseline and after 8 wk by using the Mini-Mental State Examination (MMSE), the Trail Making Test (TMT) A and B, and the Verbal Fluency Test (VFT). Results: The changes in MMSE score in response to the 3 different treatments were not different. In contrast, there was a positive impact of the intervention on specific aspects of cognitive function. Mean changes (±SEs) in the time required to complete the TMT A and B after consumption of the HF (−8.6 ± 0.4 and −16.5 ± 0.8 s, respectively) and IF (−6.7 ± 0.5 and −14.2 ± 0.5 s, respectively) drinks significantly (P < 0.0001) differed from that after consumption of the LF drinks (−0.8 ± 1.6 and −1.1 ± 0.7 s, respectively). Similarly, VFT scores significantly improved among all treatment groups, but the magnitude of improvement in the VFT score was significantly (P < 0.0001) greater in the HF group (7.7 ± 1.1 words/60 s) than in the IF (3.6 ± 1.2 words/60 s) and LF (1.3 ± 0.5 words/60 s) groups. Significantly different improvements in insulin resistance (P < 0.0001), blood pressure (P < 0.0001), and lipid peroxidation (P = 0.001) were also observed for the HF and IF groups in comparison with the LF group. Changes in insulin resistance explained ∼17% of changes in composite z score (partial r2 = 0.1703, P < 0.0001). Conclusions: This dietary intervention study provides evidence that regular CF consumption can reduce some measures of age-related cognitive dysfunction, possibly through an improvement in insulin sensitivity. These data suggest that the habitual intake of flavanols can support healthy cognitive function with age. This trial was registered at www.controlled-trials.com as ISRCTN68970511.
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影响因子：
5
作者：
Letenneur, L.;Proust-Lima, C.;Barberger-Gateau, P.
通讯作者：
Barberger-Gateau, P.
影响因子：
24.8
作者：
Park DC;Reuter-Lorenz P
通讯作者：
Reuter-Lorenz P
影响因子：
4.1
作者：
Pase, Matthew P.;Scholey, Andrew B.;Stough, Con
通讯作者：
Stough, Con
影响因子：
2.9
作者：
Field, David T.;Williams, Claire M.;Butler, Laurie T.
通讯作者：
Butler, Laurie T.
影响因子：
8.3
作者：
Grassi, D;Necozione, S;Ferri, C
通讯作者：
Ferri, C