P4‐632: Baseline Composition of Macronutrients Is Associated With Risk of Mild Cognitive Impairment or Dementia: Results From the Women's Health Initiative Memory Study (whims)
Year: 2019
Type: article
Abstract: Total energy intake is determined by the calories derived from macronutrients. It has been shown that a dietary pattern with relatively high caloric intake from carbohydrates and low caloric intake from fat and protein may increase the risk of MCI or dementia in an elderly person. The purpose of this paper is to investigate the relationship between baseline composition of macronutrients and the risk for cognitive decline among the women in the Women's Health Initiative Memory Study (WHIMS). A total of 8 components of macro nutrients were considered: carbohydrate (sugar and non-sugar), protein (animal and plant protein), and fat (total saturated fatty acid (SFA), total monounsaturated fatty acids (MFA), total polyunsaturated fatty acids (PFA); and total trans fatty acids (TFA)). Compositional data analysis based on isometric log-ratio transformation (ilr) is applied to construct compositional independent variables. Linear mixed effect models were used to model change in Modified Mini Mental State Exam (3MSE) and Cox proportional hazard regressions were used to model time to MCI or Dementia in the WHIMS main clinical trials and the extension phase of the studies. All models adjusted for age, race/ethnicity, education, income, years since menopause, smoking status, physical activity, hormone treatment arm, hypertension, diabetes, depressive symptoms, BMI, history of stroke, and baseline 3MSE score. A total of 5643 WHIMS women (≥ 60) free of MCI and dementia at baseline were followed for an average 7.5 years. Among the 8 components of macronutrients studied, relatively high sugar intake was associated with faster decline in 3MSE (p = 0.0179) and relatively high plant protein intake was associated with slower decline in 3MSE (p = 0.0490). Relatively higher sugar intake also increased the risk of MCI or dementia (ilr HR = 1.65; 95% CI (1.20-2.28), p = 0.0022) and relatively high saturated fatty acids intake decreased the risk of MCI or dementia (ilr HR = 0.47; 95% CI (−.24, 0.91), p = 0.0247). Relatively high sugar intake might have negative impact on cognitive function, while relatively high saturated fatty acids and plant protein might have positive impact on cognitive function in older women.
Source: Alzheimer s & Dementia
Language: English
Subfield: Psychiatry and Mental health
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W2980697690