The Association between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore
The Association between Mushroom Consumption and Mild Cognitive Impairment: A Community-Based Cross-Sectional Study in Singapore
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DOI：
10.3233/jad-180959
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发表时间：
2019-01-01
影响因子：
4
通讯作者：
Halliwell, Barry
中科院分区：
文献类型：
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作者：
Feng, Lei;Cheah, Irwin Kee-Mun;Halliwell, Barry
我们使用来自新加坡饮食与健康老龄化（DaHA）研究的663名60岁及以上参与者的数据，研究了蘑菇摄入量与轻度认知障碍（MCI）之间的横截面关联。与每周食用蘑菇少于一次的参与者相比，每周食用蘑菇>2份的参与者患MCI的几率降低（比值比= 0.43，95%CI 0.23-0.78，p = 0.006），这种关联与年龄、性别、教育、吸烟、饮酒、高血压、糖尿病、心脏病、中风、体育活动和社交活动。我们的横断面数据支持蘑菇及其生物活性化合物在延缓神经退行性变中的潜在作用。
We examined the cross-sectional association between mushroom intake and mild cognitive impairment (MCI) using data from 663 participants aged 60 and above from the Diet and Healthy Aging (DaHA) study in Singapore. Compared with participants who consumed mushrooms less than once per week, participants who consumed mushrooms >2 portions per week had reduced odds of having MCI (odds ratio = 0.43, 95% CI 0.23-0.78, p = 0.006) and this association was independent of age, gender, education, cigarette smoking, alcohol consumption, hypertension, diabetes, heart disease, stroke, physical activities, and social activities. Our cross-sectional data support the potential role of mushrooms and their bioactive compounds in delaying neurodegeneration.