Logo image
Back
Dietary patterns are associated with cognitive function in the REasons for Geographic And Racial Differences in Stroke (REGARDS) cohort
Journal article   Open access   Peer reviewed

Dietary patterns are associated with cognitive function in the REasons for Geographic And Racial Differences in Stroke (REGARDS) cohort

Keith E. Pearson, Virginia G. Wadley, Leslie A. McClure, James M. Shikany, Fred W. Unverzagt and Suzanne E. Judd
Journal of nutritional science (Cambridge), v 5, pp e38-e38
28 Sep 2016
DOI: https://doi.org/10.1017/jns.2016.27
PMID: 27752305
Featured in Collection :   UN Sustainable Development Goals @ Drexel
url
https://doi.org/10.1017/jns.2016.27View
Published, Version of Record (VoR)CC BY-NC-ND V4.0,  Open

Abstract

AFT, Animal Fluency Test Block98 FFQ, Block98 food frequency questionnaire Cognition Cognitive function Dietary patterns Nutrition PCA, principal component analysis Q1, lowest quintile Q5, highest quintile REGARDS, REasons for Geographic And Racial Differences in Stroke SIS, Six-Item Screener WLDR, Word List Delayed Recall WLL, Word List Learning
Identifying factors that contribute to the preservation of cognitive function is imperative to maintaining quality of life in advanced years. Of modifiable risk factors, diet quality has emerged as a promising candidate to make an impact on cognition. The objective of this study was to evaluate associations between empirically derived dietary patterns and cognitive function. This study included 18 080 black and white participants aged 45 years and older from the REasons for Geographic And Racial Differences in Stroke (REGARDS) cohort. Principal component analysis on data from the Block98 FFQ yielded five dietary patterns: convenience, plant-based, sweets/fats, Southern, and alcohol/salads. Incident cognitive impairment was defined as shifting from intact cognitive status (score >4) at first assessment to impaired cognitive status (score ≤4) at latest assessment, measured by the Six-Item Screener. Learning, memory and executive function were evaluated with the Word List Learning, Word List Delayed Recall, and animal fluency assessments. In fully adjusted models, greater consumption of the alcohol/salads pattern was associated with lower odds of incident cognitive impairment (highest quintile (Q5) v . lowest quintile (Q1): OR 0·68; 95 % CI 0·56, 0·84; P for trend 0·0005). Greater consumption of the alcohol/salads pattern was associated with higher scores on all domain-specific assessments and greater consumption of the plant-based pattern was associated with higher scores in learning and memory. Greater consumption of the Southern pattern was associated with lower scores on each domain-specific assessment (all P  < 0·05). In conclusion, dietary patterns including plant-based foods and alcohol intake were associated with higher cognitive scores, and a pattern including fried food and processed meat typical of a Southern diet was associated with lower scores.

Metrics

11 Record Views
34 citations in Web of Science
37 citations in Scopus

Details

UN Sustainable Development Goals (SDGs)

This publication has contributed to the advancement of the following goals:

#3 Good Health and Well-Being

InCites Highlights

Data related to this publication, from InCites Benchmarking & Analytics tool:

Collaboration types
Domestic collaboration
Web of Science research areas
Nutrition & Dietetics
Logo image