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Open AccessArticle

Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults

1
Department of Geriatrics and Gerontology, National Taiwan University Hospital, No.1, Changde Street, Taipei 10048, Taiwan
2
Institute of Epidemiology and Preventive Medicine, College of Public Health, National Taiwan University, No. 17 Xu-Zhou Road, Taipei 10055, Taiwan
3
Department of Public Health, School of Public Health, National Defense Medical College, No. 161, Sec. 6, Minquan E. Road, Neihu District, Taipei 11490, Taiwan
4
Institute of Statistical Science, Academia Sinica, 128 Academia Road, Section 2, Nankang District, Taipei 11529, Taiwan
5
Department of Neurology, National Taiwan University Hospital, No. 1, Changde Street, Taipei 10048, Taiwan
6
Department of Public Health, College of Public Health, National Taiwan University, No. 17, Xu-Zhou Road, Taipei 10055, Taiwan
*
Authors to whom correspondence should be addressed.
Nutrients 2019, 11(7), 1666; https://doi.org/10.3390/nu11071666
Received: 29 April 2019 / Revised: 12 July 2019 / Accepted: 17 July 2019 / Published: 20 July 2019
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
Diet quality plays an important role in dementia prevention. It remains unclear how the joint effect of vegetable variety and diet quality affects cognition. This study aimed to explore the association of diet quality and vegetable variety with cognitive decline in older adults. This prospective cohort study (2011–2015) included 436 community-dwelling elders in Taipei. Diet quality, assessed by the modified Alternative Healthy Eating Index (mAHEI), was computed from a food frequency questionnaire at baseline (2011–2013). Vegetable variety indicated the number of different vegetable groups, adjusted for vegetable quantity. Multivariable linear and logistic regression models were used to explore the association of diet quality and vegetable variety with the decline of global and domain-specific cognition over two years. Our findings suggest that high diet quality (the highest tertile of mAHEI) was associated with a lower risk of both global cognitive decline (adjusted odds ratio (AOR) = 0.54, confidence interval (CI) = 0.31–0.95) and decline of attention domain (AOR = 0.56, CI = 0.32–0.99) compared with low diet quality. In elders with high vegetable variety, high diet quality was associated with a lower risk of global cognitive decline (AOR = 0.49, CI = 0.26–0.95). We therefore concluded that high diet quality along with diverse vegetable intake was associated with a lower risk of cognitive decline in older adults. View Full-Text
Keywords: diet quality; vegetable variety; cognitive decline; older adults diet quality; vegetable variety; cognitive decline; older adults
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MDPI and ACS Style

Chou, Y.-C.; Lee, M.-S.; Chiou, J.-M.; Chen, T.-F.; Chen, Y.-C.; Chen, J.-H. Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults. Nutrients 2019, 11, 1666.

AMA Style

Chou Y-C, Lee M-S, Chiou J-M, Chen T-F, Chen Y-C, Chen J-H. Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults. Nutrients. 2019; 11(7):1666.

Chicago/Turabian Style

Chou, Yi-Chun; Lee, Meei-Shyuan; Chiou, Jeng-Min; Chen, Ta-Fu; Chen, Yen-Ching; Chen, Jen-Hau. 2019. "Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults" Nutrients 11, no. 7: 1666.

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