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The relationship between mushroom consumption and cognitive performance among middle-aged and older adults: a cross-sectional study

横断面研究 四分位数 数字符号替换试验 口语流利性测试 逻辑回归 老年学 睡眠剥夺对认知功能的影响 认知 置信区间 认知功能衰退 有序逻辑 人口学 医学 听力学 心理学 痴呆 疾病 神经心理学 内科学 精神科 计算机科学 安慰剂 机器学习 替代医学 社会学 病理
作者
Yaqiong Yan,Benchao Li,Fengping Li,Xiaoqi Zhou,Tingting Li,Yuanyuan Li,Changshu Liu,Sai Wang,Yang Cong,Yan Deng,Ziping Wang,Jin Zhou,Shuang Rong
出处
期刊:Food & Function [The Royal Society of Chemistry]
卷期号:14 (16): 7663-7671 被引量:6
标识
DOI:10.1039/d3fo01101a
摘要

Objectives: Bioactive compounds in mushrooms may protect the brain from neurodegeneration by inhibiting the production of amyloid-β and playing an antioxidant role. This study aimed at examining the associations of mushroom consumption with cognitive function and mild cognitive impairment (MCI) among middle-aged and older adults in China. Design: A cross-sectional study. Setting and participants: This study was conducted in seven cities in China and included 2203 middle-aged and older adults. Methods: Data on mushroom consumption were collected using a semi-quantitative food frequency questionnaire. Cognitive function was evaluated by the Auditory Verbal Learning Test (AVLT), Verbal Fluency Test (VFT), Digit Symbol Substitution Test (DSST), and Trail Making Test-B (TMT-B). The composite z score was used to reflect global cognition. MCI was determined according to the Petersen criteria. Multiple linear regression and logistic regression were used to examine the relationship between mushroom consumption and cognitive performance. Results: This study included 2203 participants aged 55 years and above (mean age = 63.43 years). After controlling demographic characteristics, lifestyle factors, other dietary factors, and history of chronic disease, higher mushroom consumption was associated with better global cognition. Compared to the lowest quartile (Q1, 0-4.00 g day-1), the βs (95% confidence intervals, 95% CIs) were 0.10 (0.03, 0.18) for Q2 (4.01-10.42 g day-1), 0.13 (0.06, 0.20) for Q3 (10.43-20.84 g day-1), and 0.13 (0.06, 0.20) for Q4 (>20.84 g day-1). The higher mushroom consumption was positively related to better performance in DSST and TMT-B (P-values < 0.05). A 10 g day-1 increment in mushroom consumption was related to 12% lower odds of MCI (odds ratio = 0.88, 95% CI: 0.80-0.97). Conclusions: Higher mushroom consumption was positively related to better cognitive function and associated with lower odds of MCI. Further studies are needed to replicate our findings in other populations and determine the underlying mechanisms.
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