Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people
Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people
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DOI：
10.1007/s00394-009-0086-y
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发表时间：
2010-08-01
影响因子：
5
通讯作者：
Maria Ortega, Rosa
中科院分区：
文献类型：
--
作者：
Aparicio Vizuete, Aranzazu;Robles, Francisco;Maria Ortega, Rosa
一些作者指出，认知能力下降可能是由于营养状况不佳所致。为了确定一组住院老人的食物和营养素摄入量与认知能力得分之间的关系，研究对象是来自马德里地区的178名住院老人。使用精确称重法记录这些受试者在7天内的饮食，并使用简易便携式精神状态问卷(SPMSQ)评估他们的认知能力。受试者被分成两组：未犯错误者(SPMSQ=0)和出现一个或多个错误者(SPMSQ；0)。由于SPMSQ测试分数与年龄之间存在关联(r=0.2030；P<；0.01)，受试者也根据他们在这一变量(83岁)中高于或低于50的百分位数(P(50))进行分组。SPMSQ测试没有错误的受试者(32%)摄入了更多的谷类、鸡蛋、油脂和脂肪。在调整能量摄入量和教育水平后，鱼和蔬菜的摄入量与认知能力得分呈负相关。此外，这些受试者的碳水化合物、多不饱和脂肪酸、核黄素以及维生素C、D和E的摄入量较多。在调整能量摄入量后，认知能力得分与纤维、维生素B(6)和叶酸的摄入量呈负相关。总的来说，我们研究的受试者表现出足够的智力，但那些在SPMSQ测试中没有出错的人的饮食更令人满意。由此可见，饮食在维持认知功能方面的重要性。
Some authors have indicated that the cognitive decline may be due to an inadequate nutritional status.To determine the association between food and nutrient intakes and cognitive capacity score in a group of institutionalized elderly people.The study subjects were 178 elderly (a parts per thousand yen65 years of age) institutionalized people from the Madrid region. The diets of these subjects were recorded using the precise weighing method over a 7-day period, and their cognitive capacity assessed using the Short Portable Mental Status Questionnaire (SPMSQ). Subjects were grouped into those who did not incur errors (SPMSQ = 0) and who incurred one or more errors (SPMSQ > 0). Since an association was seen between the SPMSQ test score and age (r = 0.2030; p < 0.01), the subjects were also grouped according to whether they were above or below the percentile 50 (P(50)) for this variable (83 years).The subjects with no errors in the SPMSQ test (32%) consumed greater quantities of cereals, eggs, oils, and fats. After adjusting for energy intake and educational level an inverse association was seen between fish and vegetable consumption and cognitive capacity score. In addition, these subjects had greater intakes of carbohydrates, polyunsaturated fatty acids, riboflavin, and vitamins C, D, and E. After adjusting for energy intake, a negative relationship was found between cognitive capacity score and the intake of fibre, vitamin B(6), and folic acid.In general, the subjects of our study showed an adequate mental capacity, but those who made no errors in the SPMSQ test had more satisfactory diets. This shows the importance of the diet in the maintenance of cognitive function.