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Nutrients 2012, 4(11), 1542-1551; doi:10.3390/nu4111542
Communication

Dietary Patterns Are Associated with Cognition among Older People with Mild Cognitive Impairment

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Received: 21 August 2012 / Revised: 19 October 2012 / Accepted: 19 October 2012 / Published: 25 October 2012
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Abstract

There has been increasing interest in the influence of diet on cognition in the elderly. This study examined the cross-sectional association between dietary patterns and cognition in a sample of 249 people aged 65–90 years with mild cognitive impairment (MCI). Two dietary patterns; whole and processed food; were identified using factor analysis from a 107-item; self-completed Food Frequency Questionnaire. Logistic regression analyses showed that participants in the highest tertile of the processed food pattern score were more likely to have poorer cognitive functioning; in the lowest tertile of executive function (OR 2.55; 95% CI: 1.08–6.03); as assessed by the Cambridge Cognitive Examination. In a group of older people with MCI; a diet high in processed foods was associated with some level of cognitive impairment.
Keywords: dietary patterns; cognition; mild cognitive impairment; executive function; memory dietary patterns; cognition; mild cognitive impairment; executive function; memory
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Torres, S.J.; Lautenschlager, N.T.; Wattanapenpaiboon, N.; Greenop, K.R.; Beer, C.; Flicker, L.; Alfonso, H.; Nowson, C.A. Dietary Patterns Are Associated with Cognition among Older People with Mild Cognitive Impairment. Nutrients 2012, 4, 1542-1551.

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