Chen Zhao1,2,3, Angeliki Tsapanou4, Jennifer Manly1,4,5, Nicole Schupf1,4,5,6, Adam M Brickman1,4,5, Yian Gu1,4,6. 1. Department of Neurology, Columbia University College of Physicians and Surgeons, New York, New York, USA. 2. Department of Neurology, Penn State Milton S. Hershey Medical Center, Hershey, PA, 17033. 3. Department of Public Health Sciences, Pennsylvania State University College of Medicine, Hershey, PA, 17033. 4. Taub Institute for Research of Alzheimer's Disease and the Aging Brain, Columbia University, New York, New York, USA. 5. Gertrude H. Sergievsky Center, Columbia University, New York, New York, USA. 6. Department of Epidemiology, Joseph P. Mailman School of Public Health, Columbia University, New York, New York, USA.
Abstract
INTRODUCTION: Low vitamin D intake and low vitamin D circulating levels have been associated with increased risk for dementia. We aimed to examine the association between vitamin D intake and dementia in a multiethnic cohort. METHODS: A longitudinal study of 1759 non-demented older (≥65 years) participants of the Washington Heights-Inwood Columbia Aging Project with follow-up visits and completed a food frequency questionnaire. Dementia was diagnosed by consensus using Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition (DSM-IV) criteria. Cox hazard regression was performed. RESULTS: During a mean follow-up of 5.8 years, 329 participants developed dementia. Participants with the highest tertile of vitamin D intake from food sources had decreased risk (hazard ratio [HR] 0.72, 95% confidence interval [CI] 0.54-0.97, P = .030) for dementia compared with those with the lowest tertile, adjusting for age, sex, race/ethnicity, education, apolipoprotein E (APOE)-ε4, physical activity, Mediterranean diet (MeDI) score, income, depression, hypertension, diabetes, cardiovascular disease, and smoking. DISCUSSION: Higher vitamin D intake is associated with decreased risk of dementia in a multiethnic cohort.
INTRODUCTION: Low vitamin D intake and low vitamin D circulating levels have been associated with increased risk for dementia. We aimed to examine the association between vitamin D intake and dementia in a multiethnic cohort. METHODS: A longitudinal study of 1759 non-demented older (≥65 years) participants of the Washington Heights-Inwood Columbia Aging Project with follow-up visits and completed a food frequency questionnaire. Dementia was diagnosed by consensus using Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition (DSM-IV) criteria. Cox hazard regression was performed. RESULTS: During a mean follow-up of 5.8 years, 329 participants developed dementia. Participants with the highest tertile of vitamin D intake from food sources had decreased risk (hazard ratio [HR] 0.72, 95% confidence interval [CI] 0.54-0.97, P = .030) for dementia compared with those with the lowest tertile, adjusting for age, sex, race/ethnicity, education, apolipoprotein E (APOE)-ε4, physical activity, Mediterranean diet (MeDI) score, income, depression, hypertension, diabetes, cardiovascular disease, and smoking. DISCUSSION: Higher vitamin D intake is associated with decreased risk of dementia in a multiethnic cohort.
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