Association of dietary diversity and quality with cognitive performance and odds of Alzheimer's disease: A cross-sectional study.

• Kheirouri, Sorayya ^[1] ; Azizi, Armin ^[1] ; Valiei, Fatemeh ^[1] ; Taheraghdam, Ali-Akbar ^[1]
  1. [1] Tabriz University of Medical Sciences

     Tabriz University of Medical Sciences

     Irán

     
• Localización: Revista española de nutrición humana y dietética, ISSN 2173-1292, Vol. 28, Nº. 3, 2024 (Ejemplar dedicado a: Spanish Journal of Human Nutrition and Dietetics), págs. 184-191
• Idioma: inglés
• DOI: 10.14306/renhyd.28.3.2144
• Títulos paralelos:
  • Asociación de diversidad y calidad dietética con rendimiento cognitivo y probabilidades de enfermedad de Alzheimer: Estudio transversal.
• Enlaces
  • Texto completo (pdf)
• Resumen
  • español

    Introducción. La evidencia científica propone que una dieta sana y diversa puede tener un papel fundamental en la preservación del rendimiento cerebral y cognitivo. Intentamos investigar la asociación entre la diversidad y la calidad de la dieta con el rendimiento cognitivo y las probabilidades de padecer la enfermedad de Alzheimer (EA).

    Metodología. Estudio transversal con 89 participantes (60 pacientes con Alzheimer y 29 individuos sanos) mayores de 60 años (38 hombres y 51 mujeres). Se utilizó un registro alimentario de tres días para evaluar la ingesta dietética de los participantes. La puntuación de diversidad dietética (DD) se examinó utilizando las directrices de la FAO (Organización para la Alimentación y la Agricultura) y la calidad de la dieta se evaluó mediante el índice de alimentación saludable (HEI) y el índice de calidad dietética (DQI). El rendimiento cognitivo se evaluó mediante el Mini-Mental State Test (MMSE).

    Resultados. La puntuación DD fue significativamente menor en el grupo AD que en el grupo sano (p<0,001). Sin embargo, no hubo diferencias significativas en las puntuaciones de HEI y DQI entre los grupos con EA y sanos (p>0,05). Hubo una asociación significativa entre la puntuación DD con la puntuación total del MMSE (β= 0,33, p=0,02), la memoria (β=0,35, p=0,02) y el lenguaje (β= 0,32, p=0,03). El IES se correlacionó positivamente con el cálculo (β= 0,32, p=0,02). Un DD alto redujo las probabilidades de EA en un 79% (OR: 0,21; IC del 95%: 0,10, 0,42; p<0,001) en un modelo multivariado.

    Conclusión. Un DD alto puede estar asociado con un mejor estado cognitivo y una reducción de las probabilidades de padecer EA.

    Financiamiento: Universidad de Ciencias Médicas de Tabriz.

  • English

    Introduction: Scientific evidence proposes that a healthy and diverse diet may have a role in preserving brain and cognitive performance.  We sought to investigate the association of dietary diversity and quality with cognitive performance and odds of Alzheimer's disease (AD).

    Methods: This cross-sectional study was undertaken on 89 participants (60 Alzheimer's patients and 29 healthy individuals) over 60 years old (38 men and 51 women). A three-day food record was used to assess the dietary intake of participants. The dietary diversity (DD) score was examined using guidelines by the FAO (Food and Agriculture Organization), and diet quality was assessed using the healthy eating index (HEI) and dietary quality index (DQI). Cognitive performance was appraised via the Mini-Mental State Test (MMSE).

    Results: The DD score was significantly lower in the AD group than in the healthy group (p<0.001). However, there was no significant difference in HEI and DQI scores between AD and healthy groups (p>0.05). There was a significant association between DD score with total MMSE score (β= 0.33, p=0.02), memory (β=0.35, p=0.02), and language (β= 0.32, p=0.03). HEI was positively correlated with calculation (β= 0.32, p=0.02). A high DD reduced the odds of AD by 79% (OR: 0.21; 95% CI: 0.10, 0.42; p<0.001) in a multivariate model.

    Conclusions: A high DD may be associated with improved cognitive status and may reduce the odds of AD.

    Funding: Tabriz University of Medical Sciences.

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