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Article

Consumption of Oleic Acid on the Preservation of Cognitive Functions in Japanese Elderly Individuals

1
Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwa 277-8562, Japan
2
Community Health Promotion Laboratory, Mitsui Fudosan, Co., Ltd., Kashiwa 277-8519, Japan
3
Urban Design Center Kashiwanoha (UDCK), Kashiwa 277-0871, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Mark Kindy
Nutrients 2021, 13(2), 284; https://doi.org/10.3390/nu13020284
Received: 29 December 2020 / Revised: 14 January 2021 / Accepted: 18 January 2021 / Published: 20 January 2021
(This article belongs to the Special Issue Nutrition in Cognitive Impairment, Dementia, and Alzheimer's Disease)
We recruited 154 community-dwelling elderly individuals and conducted a cohort study to find out the nutrient intake that is suitable for maintaining cognitive function in Japanese elders. Cognitive function was evaluated by the two functional tests, the Montreal Cognitive Assessment (MoCA) and Wechsler Memory Scale-Delayed Recall (WMS-DR), and daily nutrient intake was estimated from a Brief-type Self-administered Diet History Questionnaire (BDHQ). By a multiple regression analysis, among the four major nutrients (protein, fat, carbohydrate and ash), we detected a significant correlation between the score of cognitive functions assessed by both MoCA and WMS-DR and daily consumption of fat (p = 0.0317 and p = 0.0111, respectively). Among categories of fatty acid, we found a significant correlation between the score of both MoCA and WMS-DR and consumption of monounsaturated fatty acid (MUFA) (p = 0.0157 and p = 0.0136, respectively). Finally, among MUFAs, we observed a significant correlation between the score of both MoCA and WMS-DR and consumption of oleic acid (p = 0.0405 and p = 0.0165, respectively). From these observations, we can propose that daily consumption of fat, especially in oleic acid, has a beneficial effect against cognitive decline in community-dwelling Japanese elderly individuals. View Full-Text
Keywords: cognitive function; memory function; aging; fat; MUFA; oleic acid cognitive function; memory function; aging; fat; MUFA; oleic acid
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MDPI and ACS Style

Sakurai, K.; Shen, C.; Shiraishi, I.; Inamura, N.; Hisatsune, T. Consumption of Oleic Acid on the Preservation of Cognitive Functions in Japanese Elderly Individuals. Nutrients 2021, 13, 284. https://doi.org/10.3390/nu13020284

AMA Style

Sakurai K, Shen C, Shiraishi I, Inamura N, Hisatsune T. Consumption of Oleic Acid on the Preservation of Cognitive Functions in Japanese Elderly Individuals. Nutrients. 2021; 13(2):284. https://doi.org/10.3390/nu13020284

Chicago/Turabian Style

Sakurai, Keisuke, Chutong Shen, Izumi Shiraishi, Noriko Inamura, and Tatsuhiro Hisatsune. 2021. "Consumption of Oleic Acid on the Preservation of Cognitive Functions in Japanese Elderly Individuals" Nutrients 13, no. 2: 284. https://doi.org/10.3390/nu13020284

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