Cognitive Impairment, Cardiovascular Disease Risk and Selected Nutrient Intake in a sample of 50 year old Cantabrians

cognitive;impairment;cardiovascular;disease;nutrients;fats;alcohol;50;CHALICE

Lilly, Gemma Kate ; Gearry, Richard ; Skidmore, Paula ; Pearson, John

University of Otago

关键词: cognitive;    impairment;    cardiovascular;    disease;    nutrients;    fats;    alcohol;    50;    CHALICE;   

Others  :  https://ourarchive.otago.ac.nz/bitstream/10523/3790/1/LillyGemmaK2013MDiet.pdf

美国|英语

来源: Otago University Research Archive

【 摘 要 】

Background: Mild cognitive impairment is a risk factor for dementia. Midlife cardiovascular disease risk factors such as high blood pressure and smoking have strong relationships to both cognitive impairment and dementia in late life. Intakes of several nutrients including fats and alcohol have been found to contribute to both cardiovascular disease and risk of cognitive impairment. Literature shows that cardiovascular disease risk factors at age 50, predict lifetime risk of both cardiovascular disease and dementia. The aim of this study is to investigate relationships between the intake of fats and alcohol in relation to cognitive impairment, and five-year cardiovascular disease risk (fatal and non-fatal) in 50 year old Cantabrians. The hypotheses for this study are: •That fifty year olds with higher five year cardiovascular disease risk have a higher risk of mild cognitive impairment.•Secondly that fifty year olds who consume the recommended proportions of dietary fats and recommended amount of alcohol per day have a lower five year cardiovascular disease risk than those who consume outside of the recommendations.•Thirdly that fifty year olds who consume the recommended proportions of dietary fats and recommended amount of alcohol per day have a lower risk of mild cognitive impairment than those who consume outside of the recommendations.•Finally ; that diet and heart health affect cognitive function.Methods: Five year cardiovascular disease risk was assessed using the New Zealand Cardiovascular Risk Charts for each individual in the study. Mild cognitive impairment was assessed using the ;;Montreal Cognitive Assessment’ with a cut-off score of <26 is used to define mild cognitive impairment. Saturated, monounsaturated and polyunsaturated fat intakes were assessed using the average intake over four days from an estimated four day food and beverage diary, and alcohol intake was calculated from the ;;Alcohol Use Disorders Identification Test’. Other factors affecting cognition such as education and depression were assessed. Fishers exact Chi square testing was used to determine differences between groups.Findings: Those with a higher five year cardiovascular disease risk or depression are more likely to have mild cognitive impairment , but those with depression do not have increased five year cardiovascular disease risk. Participants with a lower level of education (secondary school or lower) are more likely to have both mild cognitive impairment and higher five year cardiovascular disease risk. A weak relationship that was approaching significance was found between saturated fat intake and mild cognitive impairment , but no other relationships were observed between dietary constituents and cardiovascular disease risk ,or mild cognitive impairment. Conclusion: This study was able to show that those with a higher cardiovascular disease risk are at risk of mild cognitive impairment and vice versa. No significant relationships were seen between saturated, monounsaturated, polyunsaturated fats or alcohol intake and cardiovascular disease risk and mild cognitive impairment, however it is likely this study was under powered. This study showed that depression, education level and five year cardiovascular disease risk have strong influences on risk of mild cognitive impairment in a sample of 50 year old Cantabrians.