Mohammad Talaei1,2,3, Lei Feng4, Jian-Min Yuan5,6, An Pan7, Woon-Puay Koh8,9. 1. National University Health System (NUHS) Centre for Healthy Ageing, Singapore, Singapore. mohammad.talaei@u.nus.edu. 2. Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore. mohammad.talaei@u.nus.edu. 3. Centre for Primary Care and Public Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London, UK. mohammad.talaei@u.nus.edu. 4. Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore. 5. Division of Cancer Control and Population Sciences, UPMC Hillman Cancer Center, University of Pittsburgh, Pittsburgh, PA, USA. 6. Department of Epidemiology, Graduate School of Public Health, University of Pittsburgh, Pittsburgh, PA, USA. 7. Department of Epidemiology and Biostatistics, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China. 8. Health Services and Systems Research, Duke-NUS Medical School, Singapore, Singapore. woonpuay.koh@duke-nus.edu.sg. 9. Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore. woonpuay.koh@duke-nus.edu.sg.
Abstract
PURPOSE: It is unclear if midlife consumption of dairy and soy food intake, and their components of calcium and isoflavones (in soy), is related to cognitive impairment in elderly. METHODS: We used baseline data on lifestyle and habitual diet of 16,948 participants collected during their recruitment into the Singapore Chinese Health Study from 1993 to 1998, and data on their cognitive function, measured using a 30-item Singapore modified Mini-Mental State Examination, during follow-up interviews from 2014 to 2016. We used multivariable logistic regression models to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for developing cognitive impairment. RESULTS: Higher dairy intake was associated with a lower risk of cognitive impairment in a dose-dependent manner (P for trend = 0.009). Compared to the lowest quartile of dairy intake, ORs (95% CIs) were 0.93 (0.81-1.07) for the second, 0.88 (0.76-1.01) for the third, and 0.82 (0.72-0.94) for the fourth quartiles of intake. Similar results were found for dairy calcium intake (P for trend = 0.008). However, there was no statistically significant association for intake of soy (OR comparing extreme quartiles 0.99, 95% CI 0.87-1.14, P for trend = 0.92), isoflavones (OR 1.01, 95% CI 0.88-1.15, P for trend = 0.90) or non-dairy calcium (OR 1.06, 95% CI 0.86-1.30, P for trend = 0.81) with risk of cognitive impairment. CONCLUSIONS: Dairy intake at midlife could have a protective association against cognitive impairment that may not be attributed to its calcium content alone, while soy or isoflavone intake was not associated with the cognition of elderly in our study.
PURPOSE: It is unclear if midlife consumption of dairy and soy food intake, and their components of calcium and isoflavones (in soy), is related to cognitive impairment in elderly. METHODS: We used baseline data on lifestyle and habitual diet of 16,948 participants collected during their recruitment into the Singapore Chinese Health Study from 1993 to 1998, and data on their cognitive function, measured using a 30-item Singapore modified Mini-Mental State Examination, during follow-up interviews from 2014 to 2016. We used multivariable logistic regression models to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for developing cognitive impairment. RESULTS: Higher dairy intake was associated with a lower risk of cognitive impairment in a dose-dependent manner (P for trend = 0.009). Compared to the lowest quartile of dairy intake, ORs (95% CIs) were 0.93 (0.81-1.07) for the second, 0.88 (0.76-1.01) for the third, and 0.82 (0.72-0.94) for the fourth quartiles of intake. Similar results were found for dairy calcium intake (P for trend = 0.008). However, there was no statistically significant association for intake of soy (OR comparing extreme quartiles 0.99, 95% CI 0.87-1.14, P for trend = 0.92), isoflavones (OR 1.01, 95% CI 0.88-1.15, P for trend = 0.90) or non-dairy calcium (OR 1.06, 95% CI 0.86-1.30, P for trend = 0.81) with risk of cognitive impairment. CONCLUSIONS: Dairy intake at midlife could have a protective association against cognitive impairment that may not be attributed to its calcium content alone, while soy or isoflavone intake was not associated with the cognition of elderly in our study.
Authors: Ingrid Arevalo-Rodriguez; Nadja Smailagic; Marta Roqué I Figuls; Agustín Ciapponi; Erick Sanchez-Perez; Antri Giannakou; Olga L Pedraza; Xavier Bonfill Cosp; Sarah Cullum Journal: Cochrane Database Syst Rev Date: 2015-03-05
Authors: Gail A Greendale; Mei-Hua Huang; Katherine Leung; Sybil L Crawford; Ellen B Gold; Richard Wight; Elaine Waetjen; Arun S Karlamangla Journal: Menopause Date: 2012-08 Impact factor: 2.953
Authors: D O Stram; J H Hankin; L R Wilkens; M C Pike; K R Monroe; S Park; B E Henderson; A M Nomura; M E Earle; F S Nagamine; L N Kolonel Journal: Am J Epidemiol Date: 2000-02-15 Impact factor: 4.897
Authors: Lesley M Butler; Alvin S Wong; Woon-Puay Koh; Renwei Wang; Jian-Min Yuan; Mimi C Yu Journal: Cancer Res Date: 2010-06-01 Impact factor: 12.701
Authors: C S Tse; J F Chang; Grace T Y Leung; Ada W T Fung; K T Hau; Helen F K Chiu; Linda C W Lam Journal: Aging Ment Health Date: 2012-11-26 Impact factor: 3.658