Anne-Julie Tessier1,2, Nancy Presse3,4,5, Elham Rahme6,7, Guylaine Ferland8,9, Louis Bherer5,9,10, Stéphanie Chevalier1,2,7. 1. School of Human Nutrition, McGill University, Montreal, Quebec, Canada. 2. Research Institute of the McGill University Health Centre, Montreal, Quebec, Canada. 3. Faculté de médecine et des sciences de la santé, Université de Sherbrooke, Quebec, Canada. 4. Centre de recherche sur le vieillissement, CIUSSS-de-l'Estrie-CHUS, Sherbrooke, Quebec, Canada. 5. Centre de recherche de l'Institut universitaire de gériatrie de Montréal, CIUSSS-du-Centre-sud-de-l'Île-de-Montréal, Quebec, Canada. 6. Centre for Outcomes Research and Evaluation, Research Institute of the McGill University Health Centre, Montréal, Quebec, Canada. 7. Department of Medicine, McGill University, Montreal, Quebec, Canada. 8. Département de Nutrition, Université de Montréal, Quebec, Canada. 9. Research Centre, Montreal Heart Institute, Quebec, Canada. 10. Département de Médecine, Faculté de Médecine, Université de Montréal, Quebec, Canada.
Abstract
BACKGROUND: Dairy products provide essential nutrients such as calcium and vitamins B12 and D, and include bioactive peptides and fermented products, which may be beneficial for cognition, especially in older adults. Yet, few studies of large contemporary cohorts have investigated this relationship using sensitive domain-specific cognitive tests. METHOD: In community-dwelling older adults of the Canadian Longitudinal Study on Aging (2011-2015), we examined cross-sectional associations between total and specific dairy product intake and performance in 3 cognitive domains (executive functions, memory, and psychomotor speed). Cheese, milk, yogurt, regular-fat, low-fat, and fermented dairy product intake frequencies were estimated using a food frequency questionnaire; participants were classified into quartiles. Multivariate analyses of covariance models were applied to estimate differences. RESULTS: In 7 945 participants (65-86 years, 49% women, 97% Caucasian), the mean dairy product intake was 1.9 (1.1) times/d. Total dairy product, cheese, and low-fat dairy product intakes were positively associated with the executive function domain and yogurt intake with the memory domain (all p < .05), independently of important covariates including age, gender, education, and diet quality. Intakes of total dairy product, cheese, and low-fat dairy product were associated with verbal fluency specifically (all p < .05). Participants with a dairy product intake >2.5 times/d had a higher score compared to those consuming less. No associations were found with psychomotor speed. CONCLUSIONS: This large cohort study suggests a specific role for dairy components in executive function phonemic verbal fluency and memory. Dairy product intake, a modifiable factor, may be targeted in cognitive health-promoting interventions.
BACKGROUND: Dairy products provide essential nutrients such as calcium and vitamins B12 and D, and include bioactive peptides and fermented products, which may be beneficial for cognition, especially in older adults. Yet, few studies of large contemporary cohorts have investigated this relationship using sensitive domain-specific cognitive tests. METHOD: In community-dwelling older adults of the Canadian Longitudinal Study on Aging (2011-2015), we examined cross-sectional associations between total and specific dairy product intake and performance in 3 cognitive domains (executive functions, memory, and psychomotor speed). Cheese, milk, yogurt, regular-fat, low-fat, and fermented dairy product intake frequencies were estimated using a food frequency questionnaire; participants were classified into quartiles. Multivariate analyses of covariance models were applied to estimate differences. RESULTS: In 7 945 participants (65-86 years, 49% women, 97% Caucasian), the mean dairy product intake was 1.9 (1.1) times/d. Total dairy product, cheese, and low-fat dairy product intakes were positively associated with the executive function domain and yogurt intake with the memory domain (all p < .05), independently of important covariates including age, gender, education, and diet quality. Intakes of total dairy product, cheese, and low-fat dairy product were associated with verbal fluency specifically (all p < .05). Participants with a dairy product intake >2.5 times/d had a higher score compared to those consuming less. No associations were found with psychomotor speed. CONCLUSIONS: This large cohort study suggests a specific role for dairy components in executive function phonemic verbal fluency and memory. Dairy product intake, a modifiable factor, may be targeted in cognitive health-promoting interventions.