Year: 2024
Type: article
Study design: Observational Study
Abstract: Background: Specific dietary compounds are essential for cognitive health.Objective: To examine differences in the consumption of macronutrients and inorganic nutrients between people with a higher and lower risk of cognitive impairment.Material and methods: Cross-sectional analysis of the 3Ollin study.Minimal Mental State Examination determined cognitive status.Two groups were obtained from the median of the score: higher and lower risk of cognitive deterioration.Diet was assessed using two 24-hour recalls.Descriptive statistics and comparison analysis of medians using Mann-Whitney U and Spearman correlation analysis were performed between nutrients and MMSE scores.The results were considered statistically significant when p ≤ 0.05.Results: Data from 425 people were analyzed; the median age was 71 years (P25-P75 = 65-77).In the group with a lower risk of cognitive impairment, a higher consumption of calories, protein, carbohydrates, fiber, folate, phosphorus, ascorbic acid, vitamin E, alpha-tocopherol, vitamin B 6 , vitamin B 12 , zinc, selenium, and lycopene were observed.Also, a greater consumption of fruits and vegetables (p < 0.005).Conclusions: There are significant differences in diet between groups at risk for cognitive impairment.
Source: Gaceta Médica de México
Language: English
Subfield: Psychiatry and Mental health
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4404802805