Energy-adjusted dietary inflammatory index and cognitive function in Chinese older adults: a population-based cross-sectional study

蒙特利尔认知评估 医学 认知 痴呆 逻辑回归 小型精神状态检查 内科学 老年学 横断面研究 认知功能衰退 认知障碍 人口 睡眠剥夺对认知功能的影响 人口学 疾病 环境卫生 精神科 病理 社会学
作者
Lili Chen,Jinxiu Liu,Xiuli Li,Zhaoyi Hou,Yongbao Wei,Mingfeng Chen,Bixia Wang,Huizhen Cao,Rongyan Qiu,Yuping Zhang,Xinli Ji,Yanping Zhang,Mianxiang Xue,Linlin Qiu,Linlin Wang,Hong Li
出处
期刊:Nutritional Neuroscience [Informa]
卷期号:27 (9): 978-988 被引量:1
标识
DOI:10.1080/1028415x.2023.2285537
摘要

Diet can regulate systemic inflammation, which may play an important role in the development and progression of cognitive impairment and dementia. To explore the relationship between the dietary inflammatory potential and cognitive ability. A total of 2307 adults aged 60 years or older were recruited from the Fujian Provincial Hospital (Fujian, China). Dietary inflammatory properties were analyzed using the energy-adjusted dietary inflammatory index (E-DII). The Mini-Mental State Examination (MMSE) and Montreal Cognitive Assessment (MoCA) were used to assess cognitive function. Logistic regression and restricted cubic spline (RCS) were fit to assess the associations between variables. The MCI subjects with the highest E-DII scores had a higher risk of AD compared to subjects with the lowest E-DII scores (OR = 1.98, 95%CI = 1.49–2.64, P for trend < 0.001). Subjects with the highest E-DII levels were at increased risk of cognitive impairment compared to those with the lowest E-DII levels (OR = 1.56, 95%CI = 1.25–1.93, P for trend < 0.001). The link between E-DII and cognitive impairment was significant in a nonlinear dose response analysis (P for nonlinear = 0.001). Higher E-DII scores were associated with an increased risk of developing AD or cognitive impairment. These findings may contribute to the effective prevention of cognitive impairment by constructing a multidisciplinary synergistic prevention strategy and controlling dietary inflammation levels.
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