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P2‐351: ‘Healthy Diet’ and Cognitive Status in the Oldest Old
Author(s) -
Melo van Lent Debora,
Wolfsgruber Steffen,
Riedel-Heller Steffi G.,
Maier Wolfgang,
Scherer Martin,
Jessen Frank,
Wagner Michael
Publication year - 2016
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.2016.06.1562
Subject(s) - dementia , medicine , logistic regression , cognition , cohort , odds ratio , olive oil , prospective cohort study , cohort study , disease , cognitive decline , incidence (geometry) , gerontology , environmental health , psychiatry , food science , chemistry , physics , optics
THE OLDEST OLD Debora Melo van Lent, Steffen Wolfsgruber, Steffi G. RiedelHeller, Wolfgang Maier, Martin Scherer, Frank Jessen, Michael Wagner, DZNE, German Center for Neurodegenerative Diseases, Bonn, Germany; Faculty of Medicine, University of Bonn, Bonn, Germany; 3 Department of Psychiatry and Psychotherapy, University of Bonn, Bonn, Germany; 4 IFB Adiposity Diseases, Faculty of Medicine, University of Leipzig, Leipzig, Germany; Institute of Social Medicine, Occupational Health and Public Health (ISAP), Faculty of Medicine, University of Leipzig, Leipzig, Germany; 6 Psychiatry, University of Bonn, Bonn, Germany; German Center for Neurodegenerative Diseases, Bonn, Germany; Hamburg University Medical School, Hamburg, Germany; 9 Psychiatry Department, University of Cologne, Cologne, Germany; 10 DZNE, German Center for Neurodegenerative Diseases, Cologne, Germany; German Center for Neurodegenerative Diseases (DZNE), Bonn, Germany. Contact e-mail: debora.melo-van-lent@dzne.de Background: Foods such as olive oil, red wine and fish are individually and within a pattern widely recognized for their protective function against chronic diseases, however, results from previous studies investigating cognitive health are inconclusive. Methods: We included 2,224 healthy controls(HC), 447 Mild Cognitive Impaired(MCI) and 67 recent onset Alzheimer’s disease(AD) dementia participants from the AgeCoDe study, a prospective multicentercohort of elderly(75+) general-practitioner patients in Germany. We aimed to cross-sectionally examine whether a-posterioriderived food combinations, which previously have been investigated in relation to cognitive health, are associated with clinically diagnosed MCI and AD-dementia in the oldest old, and investigate prospectively the association between these food combinations and AD-dementia incidence after 6 years of follow-up. Dietary intake (frequencies) was assessed within a structured clinical interview by trained psychologists using an 8-item cognitive health-food screener. We used principal component analysis to identify the aposteriori-derived food combinations. Results: We obtained a ’White and Red wine’ (1), an ’Olive oil, fish and green tea’ (2), and a ’Meat, fruit and coffee’ (3) combination. In a multinominal logistic regression model adherence to the second combination was significantly different between HC and AD-dementia (OR 0,698 (95%CI 0,55;0,89), after adjustment for demographic factors. This significant association remained (OR 0,748 (95%CI 0,58;0,96)) after full adjustment (Table1). When assessing the combinations categorically, those with a high adherence to the second food combination had a significant lower odds to be in the AD dementia group (OR 0,300 (95%CI 0,13;0,68))(Table2). No associations were observed between combinations one and three and MCI or AD-dementia. During a mean follow-up time of 6 years 311 Table 1 Association of a Posteriori derived food combinations with MCI and AD dementia in the AgeCoDe multicenter cohort study (n1⁄4 2,766)