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O2‐03‐06: Type 1 diabetes and risk of dementia in late life: The kaiser diabetes & cognitive aging study
Author(s) -
Whitmer Rachel A.,
Biessels Geert Jan,
Quesenberry Charles P.,
Liu Jennifer Y.,
Karter Andrew J.,
Beeri Michal
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.2015.07.147
Subject(s) - dementia , hazard ratio , medicine , diabetes mellitus , proportional hazards model , type 2 diabetes , type 1 diabetes , gerontology , confidence interval , disease , endocrinology
(aged 65 years) participants of a multiethnic cohort in New York City were included in this cross-sectional analysis. Quantitative MRI measurements of total brain (TBV), gray matter (TGMV), and white matter (TWMV) volumes in milliliters, and mean cortical thickness (mCT) in centimeter were analyzed using the FreeSurfer software. The volumetric measures were adjusted for intracranial volume using the residuals method. Dietary information was collected using a semi-quantitative food frequency questionnaire, and nutrient patterns (NP) were derived from principal component analysis based on energy-adjusted intake levels of 21 selected nutrients including fatty acids (saturated, cholesterol, monounsaturated, U-3 polyunsaturated, U-6 polyunsaturated), B vitamins (B1, B2, B3, B5, B6, B12, folate), Avitamins (lycopene, lutein & zeaxanthin, vitamin A), antioxidants (vitamin C, vitamin E, b-carotenes, b-cryptoxanthin), vitamin D and calcium. We examined the associations of NPs with imaging markers using regression models adjusted for age at time of scan, gender, ethnicity, education, caloric intake, and apolipoprotein genotype. Results:We identified 6 NPs. The first varianceexplainingNP, a ‘primary vegetables’NP characterized by high loadings (>0.3) of B vitamins (except for B12), Avitamins, antioxidants, and calcium, and low (<-0.3) of saturated andmonounsaturated fatty acids, was positively associated with TBV (b1⁄46.43, p1⁄40.01), TGMV (b1⁄44.28, p1⁄40.002), and TWMV(b1⁄44.34, p1⁄40.01), but was not with mCT (b1⁄40.002, p1⁄40.63). In contrast, the 5th NP, representing a ‘primary meats’ NP with high cholesterol, vitamin B12, vitamin A, and low U-3 polyunsaturated fatty acids, was negatively associated with TGMV (b1⁄4-3.06, p1⁄40.02), but was not associated with other brain measures. Additional adjustment of vascular commodities and BMI did not change the results. Conclusions:Our study suggests that among older adults consuming more vitamin and antioxidant rich foods and less meat are associated with less brain atrophy. The results support a potential important role of dietary factors in maintaining healthy brain aging.