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P3‐260: Blood pressure variability as predictor of cognitive impairment in elderly subjects: Findings from the maracaibo aging study
Author(s) -
Melgarejo Jesus D.,
Chavez Carlos A.,
Mena Luis Javier,
Maestre Gladys E.
Publication year - 2015
Publication title -
alzheimer's and dementia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 6.713
H-Index - 118
eISSN - 1552-5279
pISSN - 1552-5260
DOI - 10.1016/j.jalz.2015.06.1633
Subject(s) - medicine , blood pressure , dementia , ambulatory blood pressure , population , diabetes mellitus , stroke (engine) , neuropsychology , cardiology , cognition , physical therapy , gerontology , endocrinology , psychiatry , mechanical engineering , disease , environmental health , engineering
association of healthy diet pattern with impairment in executive function, episodic memory and global cognition in the community-based EAS cohort.Methods:Cross-sectional analyses included 549 non-demented EAS participants who completed the Rapid Eating and Activity Assessment for Patients (REAP) between 2006-2007. The REAP is a previously-validated assessment based on Healthy People 2010 guidelines. REAP scores were dichotomized as less healthy diet (< median) or more healthy diet ( median). EAS assessments included: Free and Cued Selective Reminding TestFree Recall; WMS-R Logical Memory I subtest; Category Fluency; WAIS-III Digit Symbol Substitution, Digit Span and Block Design; Trail-Making Tests A and B ; and Phonemic Fluency. These were combined into 3 factors using principle components analysis; episodic memory, executive function, and global cognition. Domain scores were calculated for each by averaging z-scores of all tasks that loaded 0.5 within a factor. Impaired function in each domain was defined as 2 standard deviations below the mean on any task or a domain score 1.5 SD below the mean. Logistic regression was used to assess the association of diet with cognitive impairment, adjusting for age, education, sex, race, and cardiovascular comorbidities. Results: The sample was 60% female, 70% white, 24% black, mean age 80.2 years, and mean education 14 years. Healthy diet was associated with reduced odds of impaired executive function (OR1⁄40.65, 95%CI1⁄40.39-1.08, p1⁄40.09), but not with the other cognitive domains. In race stratified analyses, among whites, healthy diet was associated with reduced odds of impaired executive function (OR1⁄40.47, 95%CI1⁄40.22-0.98, p1⁄40.04), as were more healthy scores on sub-scales for total and saturated fat (OR1⁄40.48, 95% CI1⁄40.24-0.99, p1⁄40.05, and OR1⁄40.34, 95%CI1⁄40.16-0.70, p1⁄40.003, respectively). Among blacks, REAP scores were not associated with any cognitive domains. Conclusions: Healthy diet pattern was associated with a reduced risk of executive dysfunction. Diet is a promising target for prevention of cognitive decline. Observed race differences may be due to increased vascular burden among Blacks, or to differences in generalizability of the REAP.