Dietary Habits and Cognitive Impairment Risk among Oldest-Old Chinese

Ruopeng An, Gordon Liu, Naiman Khan, Hai Yan, Youfa Wang

Research output: Contribution to journalArticle

Abstract

Objectives This study examined the longitudinal relationship between dietary habits and cognitive impairment among the oldest-old Chinese. Method Cognitively intact adults aged 80 or older (N = 4,749) came from the Chinese Longitudinal Healthy Longevity Survey. Cognitive impairment was assessed by Mini-mental State Examination. Cox regressions were performed to examine the relationship between dietary habits and cognitive impairment onset during follow-up period of 1998-2012, adjusting for various time-variant and time-invariant individual characteristics. Results Compared with those who rarely/never consumed fruit, vegetables, meat, and soybean-derived products, participants consuming such products almost every day were 21%, 25%, 17%, and 20% less likely to develop cognitive impairment during follow-up, respectively. Compared with those who rarely/never consumed sugar, participants consuming sugar almost every day were 17% more likely to develop cognitive impairment during follow-up. Consumption of fish, egg, salt-preserved vegetable, tea, and garlic was not found to be associated with cognitive impairment. Discussion Dietary habits might profoundly impact cognitive functioning among the oldest-old Chinese. This work has limitations pertaining to study design and measure. Future work adopting experimental design and refined dietary measures is warranted to confirm these findings and inform public nutrition practices aiming at preventing cognitive decline among the oldest-old Chinese population.

Original languageEnglish (US)
Pages (from-to)474-483
Number of pages10
JournalJournals of Gerontology - Series B Psychological Sciences and Social Sciences
Volume74
Issue number3
DOIs
StatePublished - Feb 15 2019
Externally publishedYes

Fingerprint

Feeding Behavior
habits
vegetables
Vegetables
nutrition
Garlic
regression
examination
Tea
Cognitive Dysfunction
Soybeans
Meat
Ovum
Longitudinal Studies
Fruit
Fishes
Research Design
Salts
time
Population

Keywords

  • Cognitive impairment
  • Dietary habit
  • Oldest-old Chinese
  • Survival analysis

ASJC Scopus subject areas

  • Health(social science)
  • Sociology and Political Science
  • Life-span and Life-course Studies

Cite this

Dietary Habits and Cognitive Impairment Risk among Oldest-Old Chinese. / An, Ruopeng; Liu, Gordon; Khan, Naiman; Yan, Hai; Wang, Youfa.

In: Journals of Gerontology - Series B Psychological Sciences and Social Sciences, Vol. 74, No. 3, 15.02.2019, p. 474-483.

Research output: Contribution to journalArticle

An, Ruopeng ; Liu, Gordon ; Khan, Naiman ; Yan, Hai ; Wang, Youfa. / Dietary Habits and Cognitive Impairment Risk among Oldest-Old Chinese. In: Journals of Gerontology - Series B Psychological Sciences and Social Sciences. 2019 ; Vol. 74, No. 3. pp. 474-483.
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