Brandon S Klinedinst1,2, Scott T Le1, Brittany Larsen2,3, Colleen Pappas1, Nathan J Hoth1, Amy Pollpeter1,3, Qian Wang1, Yueying Wang4, Shan Yu5, Li Wang4, Karin Allenspach6, Jonathan P Mochel3, David A Bennett7, Auriel A Willette1,2,6,8. 1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA. 2. Neuroscience Graduate Program, Iowa State University, Ames, IA, USA. 3. Department of Biomedical Sciences, Iowa State University, Ames, IA, USA. 4. Department of Statistics, Iowa State University, Ames, IA, USA. 5. Department of Statistics, University of Virginia, Charlottesville, VA, USA. 6. Department of Veterinary Clinical Sciences, Iowa State University, Ames, IA, USA. 7. Rush Alzheimer's Disease Center, Rush Medical Center, Rush University, Chicago, IL, USA. 8. Department of Neurology, University of Iowa, Iowa City, IA, USA.
Abstract
BACKGROUND: Fluid intelligence (FI) involves abstract problem-solving without prior knowledge. Greater age-related FI decline increases Alzheimer's disease (AD) risk, and recent studies suggest that certain dietary regimens may influence rates of decline. However, it is uncertain how long-term food consumption affects FI among adults with or without familial history of AD (FH) or APOE4 (ɛ4). OBJECTIVE: Observe how the total diet is associated with long-term cognition among mid- to late-life populations at-risk and not-at-risk for AD. METHODS: Among 1,787 mid-to-late-aged adult UK Biobank participants, 10-year FI trajectories were modeled and regressed onto the total diet based on self-reported intake of 49 whole foods from a Food Frequency Questionnaire (FFQ). RESULTS: Daily cheese intake strongly predicted better FIT scores over time (FH-: β= 0.207, p < 0.001; ɛ4-: β= 0.073, p = 0.008; ɛ4+: β= 0.162, p = 0.001). Alcohol of any type daily also appeared beneficial (ɛ4+: β= 0.101, p = 0.022) and red wine was sometimes additionally protective (FH+: β= 0.100, p = 0.014; ɛ4-: β= 0.59, p = 0.039). Consuming lamb weekly was associated with improved outcomes (FH-: β= 0.066, p = 0.008; ɛ4+: β= 0.097, p = 0.044). Among at risk groups, added salt correlated with decreased performance (FH+: β= -0.114, p = 0.004; ɛ4+: β= -0.121, p = 0.009). CONCLUSION: Modifying meal plans may help minimize cognitive decline. We observed that added salt may put at-risk individuals at greater risk, but did not observe similar interactions among FH- and AD- individuals. Observations further suggest in risk status-dependent manners that adding cheese and red wine to the diet daily, and lamb on a weekly basis, may also improve long-term cognitive outcomes.
BACKGROUND: Fluid intelligence (FI) involves abstract problem-solving without prior knowledge. Greater age-related FI decline increases Alzheimer's disease (AD) risk, and recent studies suggest that certain dietary regimens may influence rates of decline. However, it is uncertain how long-term food consumption affects FI among adults with or without familial history of AD (FH) or APOE4 (ɛ4). OBJECTIVE: Observe how the total diet is associated with long-term cognition among mid- to late-life populations at-risk and not-at-risk for AD. METHODS: Among 1,787 mid-to-late-aged adult UK Biobank participants, 10-year FI trajectories were modeled and regressed onto the total diet based on self-reported intake of 49 whole foods from a Food Frequency Questionnaire (FFQ). RESULTS: Daily cheese intake strongly predicted better FIT scores over time (FH-: β= 0.207, p < 0.001; ɛ4-: β= 0.073, p = 0.008; ɛ4+: β= 0.162, p = 0.001). Alcohol of any type daily also appeared beneficial (ɛ4+: β= 0.101, p = 0.022) and red wine was sometimes additionally protective (FH+: β= 0.100, p = 0.014; ɛ4-: β= 0.59, p = 0.039). Consuming lamb weekly was associated with improved outcomes (FH-: β= 0.066, p = 0.008; ɛ4+: β= 0.097, p = 0.044). Among at risk groups, added salt correlated with decreased performance (FH+: β= -0.114, p = 0.004; ɛ4+: β= -0.121, p = 0.009). CONCLUSION: Modifying meal plans may help minimize cognitive decline. We observed that added salt may put at-risk individuals at greater risk, but did not observe similar interactions among FH- and AD- individuals. Observations further suggest in risk status-dependent manners that adding cheese and red wine to the diet daily, and lamb on a weekly basis, may also improve long-term cognitive outcomes.
Entities:
Keywords:
APOE4; Aging; Mediterranean diet; cognitive decline; functional food; lamb; nutrition policy; preventive medicine; red wine; salt
Authors: Maija P T Ylilauri; Sari Hantunen; Eija Lönnroos; Jukka T Salonen; Tomi-Pekka Tuomainen; Jyrki K Virtanen Journal: Eur J Nutr Date: 2022-02-25 Impact factor: 4.865
Authors: Brittany A Larsen; Brandon S Klinedinst; Scott T Le; Colleen Pappas; Tovah Wolf; Nathan F Meier; Ye-Lim Lim; Auriel A Willette Journal: Obes Sci Pract Date: 2022-02-16