Tian-Shin Yeh1, Changzheng Yuan1, Alberto Ascherio1, Bernard A Rosner1, Walter C Willett2, Deborah Blacker1. 1. From the Departments of Epidemiology (T.-S.Y., A.A., W.W., D.B.), Nutrition (T.-S.Y., A.A., W.W., C.Y.), and Biostatistics (B.R.), Harvard T.H. Chan School of Public Health, Harvard University; Channing Division of Network Medicine (T.-S.Y., A.A., W.W., C.Y., B.R.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; School of Public Health (C.Y.), Zhejiang University, Hangzhou, China; Department of Medicine (B.R.), Harvard Medical School; and Department of Psychiatry (D.B.), Massachusetts General Hospital, Harvard Medical School, Boston. 2. From the Departments of Epidemiology (T.-S.Y., A.A., W.W., D.B.), Nutrition (T.-S.Y., A.A., W.W., C.Y.), and Biostatistics (B.R.), Harvard T.H. Chan School of Public Health, Harvard University; Channing Division of Network Medicine (T.-S.Y., A.A., W.W., C.Y., B.R.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; School of Public Health (C.Y.), Zhejiang University, Hangzhou, China; Department of Medicine (B.R.), Harvard Medical School; and Department of Psychiatry (D.B.), Massachusetts General Hospital, Harvard Medical School, Boston. walter.willett@channing.harvard.edu.
Abstract
OBJECTIVE: To prospectively examine the associations between long-term dietary flavonoids and subjective cognitive decline (SCD). METHODS: We followed 49,493 women from the Nurses' Health Study (NHS) (1984-2006) and 27,842 men from the Health Professionals Follow-Up Study (HPFS) (1986-2002). Poisson regression was used to evaluate the associations between dietary flavonoids (flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins) and subsequent SCD. For the NHS, long-term average dietary intake was calculated from 7 repeated semiquantitative food frequency questionnaires (SFFQs), and SCD was assessed in 2012 and 2014. For the HPFS, average dietary intake was calculated from 5 repeated SFFQs, and SCD was assessed in 2008 and 2012. RESULTS: Higher intake of total flavonoids was associated with lower odds of SCD after adjustment for age, total energy intake, major nondietary factors, and specific dietary factors. In a comparison of the highest vs the lowest quintiles of total flavonoid intake, the pooled multivariable-adjusted odds ratio (OR) of 3-unit increments in SCD was 0.81 (95% confidence interval [CI] 0.76, 0.89). In the pooled results, the strongest associations were observed for flavones (OR 0.62 [95% CI 0.57, 0.68]), flavanones (0.64 [0.58, 0.68)]), and anthocyanins (0.76 [0.72, 0.84]) (p trend <0.001 for all groups). The dose-response curve was steepest for flavones, followed by anthocyanins. Many flavonoid-rich foods such as strawberries, oranges, grapefruits, citrus juices, apples/pears, celery, peppers, and bananas, were significantly associated with lower odds of SCD. CONCLUSION: Our findings support a benefit of higher flavonoid intakes for maintaining cognitive function in US men and women.
OBJECTIVE: To prospectively examine the associations between long-term dietary flavonoids and subjective cognitive decline (SCD). METHODS: We followed 49,493 women from the Nurses' Health Study (NHS) (1984-2006) and 27,842 men from the Health Professionals Follow-Up Study (HPFS) (1986-2002). Poisson regression was used to evaluate the associations between dietary flavonoids (flavonols, flavones, flavanones, flavan-3-ols, anthocyanins, polymeric flavonoids, and proanthocyanidins) and subsequent SCD. For the NHS, long-term average dietary intake was calculated from 7 repeated semiquantitative food frequency questionnaires (SFFQs), and SCD was assessed in 2012 and 2014. For the HPFS, average dietary intake was calculated from 5 repeated SFFQs, and SCD was assessed in 2008 and 2012. RESULTS: Higher intake of total flavonoids was associated with lower odds of SCD after adjustment for age, total energy intake, major nondietary factors, and specific dietary factors. In a comparison of the highest vs the lowest quintiles of total flavonoid intake, the pooled multivariable-adjusted odds ratio (OR) of 3-unit increments in SCD was 0.81 (95% confidence interval [CI] 0.76, 0.89). In the pooled results, the strongest associations were observed for flavones (OR 0.62 [95% CI 0.57, 0.68]), flavanones (0.64 [0.58, 0.68)]), and anthocyanins (0.76 [0.72, 0.84]) (p trend <0.001 for all groups). The dose-response curve was steepest for flavones, followed by anthocyanins. Many flavonoid-rich foods such as strawberries, oranges, grapefruits, citrus juices, apples/pears, celery, peppers, and bananas, were significantly associated with lower odds of SCD. CONCLUSION: Our findings support a benefit of higher flavonoid intakes for maintaining cognitive function in US men and women.
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