Dietary intakes of fats, fish and nuts and olfactory impairment in older adults

卷:114

Gopinath, Bamini ; Sue, Carolyn M. ; Flood, Victoria M. ; Burlutsky, George ; Mitchell, Paul

关键词: Fatty acids;    Nuts;    Fish;    Olfactory impairment;    Blue Mountains Eye Study;   

DOI  :  10.1017/S0007114515001257

学科分类：食品科学和技术

【 摘 要 】

It is unclear whether lifestyle modifications, such as dietary changes, should be advocated to prevent olfactory dysfunction. We investigated the association between dietary intakes of fats (saturated, mono-unsaturated and polyunsaturated fats, and cholesterol) and related food groups (nuts, fish, butter, margarine) with olfactory impairment. There were 1331 and 667 participants (older than 60 years) at baseline and 5-year follow-up, respectively, with complete olfaction and dietary data. Dietary data were collected using a validated semi-quantitative FFQ. Olfaction was measured using the San Diego Odor Identification Test. In a cross-sectional analysis of baseline data, those in the highest v. lowest quartile of n-6 PUFA intake had reduced odds of having any olfactory impairment, multivariable-adjusted OR 0.66 (95% CI 0.44, 0.97), P for trend-0.06. Participants in the highest v. lowest quartile of margarine consumption had a 65% reduced odds of having moderate/severe olfactory impairment (P for trend=0.02). Participants in the highest quartile compared to the lowest quartile (reference) of nut consumption had a 46% (P for trend=0.01) and 58% (P for trend=0.001) reduced odds of having any or mild olfactory impairment, respectively. Older adults in the highest v. lowest quartile of fish consumption had 35% (P for trend=0.03) and 50% (P for trend=0.01) reduced likelihood of having any or mild olfactory impairment, respectively. In longitudinal analyses, a marginally significant association was observed between nut consumption and incidence of any olfactory impairment, highest v. lowest quartile of nut consumption: OR 0.61 (95% CI 0.37, 1.00). Older adults with the highest consumption of nuts and fish had reduced odds of olfactory impairment, independent of potential confounding variables.