TY - JOUR
T1 - Dietary patterns and cognitive function in older New Zealand adults
T2 - the REACH study
AU - Mumme, Karen D.
AU - Conlon, Cathryn A.
AU - von Hurst, Pamela R.
AU - Jones, Beatrix
AU - Haskell-Ramsay, Crystal F.
AU - de Seymour, Jamie V.
AU - Stonehouse, Welma
AU - Heath, Anne-Louise M.
AU - Coad, Jane
AU - Mugridge, Owen
AU - Slade, Cassandra
AU - Gammon, Cheryl S.
AU - Beck, Kathryn L.
N1 - Funding information: Funding was provided by a Health Research Council of New Zealand Emerging Researcher Grant 17/566—Beck: optimising cognitive function: the role of dietary and lifestyle patterns. The funders have no role in the design of the study; collection, analysis, and interpretation of the data; writing manuscripts or publishing results. Lottery Health New Zealand funded Jamie de Seymour’s postdoctoral fellowship. Karen Mumme is funded by a Massey University Doctoral scholarship.
PY - 2022/6/1
Y1 - 2022/6/1
N2 - Purpose: The global population is ageing. Evidence show dietary patterns may be associated with cognitive status in older adults. This cross-sectional study investigated associations between dietary patterns and cognitive function in older adults in New Zealand. Methods: The REACH study (Researching Eating, Activity, and Cognitive Health) included 371 participants (65–74 years, 36% male) living independently in Auckland, New Zealand. Valid and reproducible dietary patterns were derived, using principal component analysis, from dietary data collected by a 109-item validated food frequency questionnaire. Six cognitive domains (global cognition, attention and vigilance, executive function, episodic memory, working memory, and spatial memory) were tested using COMPASS (Computerised Mental Performance Assessment System). Associations between dietary patterns and cognitive scores, adjusted for age, sex, education, physical activity, energy, and Apolipoprotein E-ε4 status were analysed using multiple linear regression analysis. Results: Three dietary patterns explained 18% of dietary intake variation—‘Mediterranean style’ (comprising: salad vegetables, leafy cruciferous vegetables, other vegetables, avocados and olives, alliums, nuts and seeds, white fish and shellfish, oily fish, and berries); ‘Western’ (comprising: processed meats, sauces and condiments, cakes, biscuits and puddings, meat pies and chips, and processed fish); and ‘Prudent’ (comprising: dried legumes, soy-based foods, fresh and frozen legumes, whole grains, and carrots). No associations between any cognitive domain and dietary pattern scores were observed. Global cognitive function was associated with being younger and having a university education. Conclusion: In this cohort of community-dwelling, older adults in New Zealand, current dietary patterns were not associated with cognitive function.
AB - Purpose: The global population is ageing. Evidence show dietary patterns may be associated with cognitive status in older adults. This cross-sectional study investigated associations between dietary patterns and cognitive function in older adults in New Zealand. Methods: The REACH study (Researching Eating, Activity, and Cognitive Health) included 371 participants (65–74 years, 36% male) living independently in Auckland, New Zealand. Valid and reproducible dietary patterns were derived, using principal component analysis, from dietary data collected by a 109-item validated food frequency questionnaire. Six cognitive domains (global cognition, attention and vigilance, executive function, episodic memory, working memory, and spatial memory) were tested using COMPASS (Computerised Mental Performance Assessment System). Associations between dietary patterns and cognitive scores, adjusted for age, sex, education, physical activity, energy, and Apolipoprotein E-ε4 status were analysed using multiple linear regression analysis. Results: Three dietary patterns explained 18% of dietary intake variation—‘Mediterranean style’ (comprising: salad vegetables, leafy cruciferous vegetables, other vegetables, avocados and olives, alliums, nuts and seeds, white fish and shellfish, oily fish, and berries); ‘Western’ (comprising: processed meats, sauces and condiments, cakes, biscuits and puddings, meat pies and chips, and processed fish); and ‘Prudent’ (comprising: dried legumes, soy-based foods, fresh and frozen legumes, whole grains, and carrots). No associations between any cognitive domain and dietary pattern scores were observed. Global cognitive function was associated with being younger and having a university education. Conclusion: In this cohort of community-dwelling, older adults in New Zealand, current dietary patterns were not associated with cognitive function.
KW - Apolipoprotein E
KW - Episodic memory
KW - Executive function
KW - Global cognition
KW - Healthy ageing
KW - Mediterranean diet
KW - Principal component analysis
KW - Western dietary pattern
KW - Working memory
UR - http://www.scopus.com/inward/record.url?scp=85123464892&partnerID=8YFLogxK
U2 - 10.1007/s00394-021-02775-x
DO - 10.1007/s00394-021-02775-x
M3 - Article
AN - SCOPUS:85123464892
SN - 1436-6207
VL - 61
SP - 1943
EP - 1956
JO - European Journal of Nutrition
JF - European Journal of Nutrition
IS - 4
ER -
