Dietary quality may enhance survival related to cognitive impairment in Taiwanese elderly

Autor: Mark L Wahlqvist, Meei-Shyuan Lee, Rosalind Chia Yu Chen, Yu-Hung Chang
Přispěvatelé: National Health Research Institutes
Jazyk: angličtina
Rok vydání: 2011
Předmět:
Zdroj: Food & Nutrition Research, Vol 55, Iss 0, Pp 1-10 (2011)
Food & Nutrition Research
Food & Nutrition Research; Vol 55 (2011) incl Supplements
ISSN: 1654-6628
1654-661X
Popis: Background: Impaired cognition increases mortality in the aged. It is unclear how dietary quality might affect this relationship. Objective: To examine how dietary diversity and cognition might interact to determine survival. Design: In a Nutrition and Health Survey in Taiwan (NAHSIT 1999-2000), 1,839 representative elderly were followed for mortality up to 10 years. The dietary quality measure was a dietary diversity score (DDS, range: 0-6) to present six food groups (dairy, meat, rice and grains, fruit, vegetable,fat and oil) derived from a 24-h dietary recall. Cognitive function was evaluated by the validated Short Portable Mental Status Questionnaire (SPMSQ). Results: Those with cognitive impairment (SPMSQ≥3 errors) had 2.56 (95% confidence intervals (CI), 1.99- 3.28) times the all-cause-mortality risk of those with intact cognition. After control for potential confounders, the adjusted hazard ratio (HR) remained significant (1.46, 95% CI: 1.06-2.02). Significant interactions for DDS and cognition were found (p
Databáze: OpenAIRE
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