Consumption of dietary nuts in midlife and risk of cognitive impairment in late-life: the Singapore Chinese Health Study
Background evidence from prospective studies investigating the association between consumption of nuts in midlife and risk of cognitive impairment in late life is limited. Methods this study analysed data from 16,737 participants in a population-based cohort, the Singapore Chinese Health Study. Inta...
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| Veröffentlicht in: | Age and ageing 2021-07, Vol.50 (4), p.1215-1221 |
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| creator | Jiang, Yi-Wen Sheng, Li-Ting Feng, Lei Pan, An Koh, Woon-Puay |
| description | Background
evidence from prospective studies investigating the association between consumption of nuts in midlife and risk of cognitive impairment in late life is limited.
Methods
this study analysed data from 16,737 participants in a population-based cohort, the Singapore Chinese Health Study. Intake of nuts was assessed using a validated food-frequency questionnaire at baseline (1993–1998), when participants were 45–74 years old (mean age = 53.5 years). Cognitive function was tested using the Singapore modified Mini-Mental State Examination during the third follow-up visit (2014–2016), when participants were 61–96 years old (mean age = 73.2 years). Cognitive impairment was defined using education-specific cut-off points. Logistic regression models were used to estimate the odds ratio (OR) and the 95% confidence interval (CI) for the association between intake and risk of cognitive impairment.
Results
cognitive impairment was identified in 2,397 (14.3%) participants. Compared with those who consumed |
| doi_str_mv | 10.1093/ageing/afaa267 |
| format | Article |
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evidence from prospective studies investigating the association between consumption of nuts in midlife and risk of cognitive impairment in late life is limited.
Methods
this study analysed data from 16,737 participants in a population-based cohort, the Singapore Chinese Health Study. Intake of nuts was assessed using a validated food-frequency questionnaire at baseline (1993–1998), when participants were 45–74 years old (mean age = 53.5 years). Cognitive function was tested using the Singapore modified Mini-Mental State Examination during the third follow-up visit (2014–2016), when participants were 61–96 years old (mean age = 73.2 years). Cognitive impairment was defined using education-specific cut-off points. Logistic regression models were used to estimate the odds ratio (OR) and the 95% confidence interval (CI) for the association between intake and risk of cognitive impairment.
Results
cognitive impairment was identified in 2,397 (14.3%) participants. Compared with those who consumed <1 serving/month of nuts, participants who consumed 1–3 servings/month, 1 serving/week and ≥2 servings/week had 12% (95% CI 2–20%), 19% (95% CI 4–31%) and 21% (2–36%) lower risk of cognitive impairment, respectively (P-trend = 0.01). Further adjustment for intake of unsaturated fatty acids attenuated the association to non-significance. Mediation analysis showed that the 50.8% of the association between nuts and risk of cognitive impairment was mediated by the intake of total unsaturated fatty acids (P < 0.001).
Conclusion
higher intake of nuts in midlife was related to a lower risk of cognitive impairment in late life, which was partly mediated by unsaturated fatty acids.</description><identifier>ISSN: 0002-0729</identifier><identifier>EISSN: 1468-2834</identifier><identifier>DOI: 10.1093/ageing/afaa267</identifier><identifier>PMID: 33333555</identifier><language>eng</language><publisher>England: Oxford University Press</publisher><subject>Aged ; Aged, 80 and over ; China - epidemiology ; Cognitive ability ; Cognitive Dysfunction - diagnosis ; Cognitive Dysfunction - epidemiology ; Cognitive Dysfunction - prevention & control ; Cognitive functioning ; Cognitive impairment ; Cohort analysis ; Consumption ; Fatty acids ; Healthy food ; Humans ; Midlife ; Mini-Mental State Examination ; Nuts ; Prospective Studies ; Regression analysis ; Research Paper ; Risk Factors ; Singapore - epidemiology</subject><ispartof>Age and ageing, 2021-07, Vol.50 (4), p.1215-1221</ispartof><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the British Geriatrics Society. All rights reserved. For permissions, please email: journals.permissions@oup.com 2020</rights><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the British Geriatrics Society. All rights reserved. For permissions, please email: journals.permissions@oup.com.</rights><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the British Geriatrics Society. All rights reserved. For permissions, please email: journals.permissions@oup.com</rights><rights>The Author(s) 2020. Published by Oxford University Press on behalf of the British Geriatrics Society. All rights reserved. For permissions, please email: journals.permissions@oup.com 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c452t-4616d1c8f634dd878f0dc38f4efb8766fdb4d610a4e6c298ef7cb030ba1b19543</citedby><cites>FETCH-LOGICAL-c452t-4616d1c8f634dd878f0dc38f4efb8766fdb4d610a4e6c298ef7cb030ba1b19543</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,885,1584,27924,27925,30999</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33333555$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jiang, Yi-Wen</creatorcontrib><creatorcontrib>Sheng, Li-Ting</creatorcontrib><creatorcontrib>Feng, Lei</creatorcontrib><creatorcontrib>Pan, An</creatorcontrib><creatorcontrib>Koh, Woon-Puay</creatorcontrib><title>Consumption of dietary nuts in midlife and risk of cognitive impairment in late-life: the Singapore Chinese Health Study</title><title>Age and ageing</title><addtitle>Age Ageing</addtitle><description>Background
evidence from prospective studies investigating the association between consumption of nuts in midlife and risk of cognitive impairment in late life is limited.
Methods
this study analysed data from 16,737 participants in a population-based cohort, the Singapore Chinese Health Study. Intake of nuts was assessed using a validated food-frequency questionnaire at baseline (1993–1998), when participants were 45–74 years old (mean age = 53.5 years). Cognitive function was tested using the Singapore modified Mini-Mental State Examination during the third follow-up visit (2014–2016), when participants were 61–96 years old (mean age = 73.2 years). Cognitive impairment was defined using education-specific cut-off points. Logistic regression models were used to estimate the odds ratio (OR) and the 95% confidence interval (CI) for the association between intake and risk of cognitive impairment.
Results
cognitive impairment was identified in 2,397 (14.3%) participants. Compared with those who consumed <1 serving/month of nuts, participants who consumed 1–3 servings/month, 1 serving/week and ≥2 servings/week had 12% (95% CI 2–20%), 19% (95% CI 4–31%) and 21% (2–36%) lower risk of cognitive impairment, respectively (P-trend = 0.01). Further adjustment for intake of unsaturated fatty acids attenuated the association to non-significance. Mediation analysis showed that the 50.8% of the association between nuts and risk of cognitive impairment was mediated by the intake of total unsaturated fatty acids (P < 0.001).
Conclusion
higher intake of nuts in midlife was related to a lower risk of cognitive impairment in late life, which was partly mediated by unsaturated fatty acids.</description><subject>Aged</subject><subject>Aged, 80 and over</subject><subject>China - epidemiology</subject><subject>Cognitive ability</subject><subject>Cognitive Dysfunction - diagnosis</subject><subject>Cognitive Dysfunction - epidemiology</subject><subject>Cognitive Dysfunction - prevention & control</subject><subject>Cognitive functioning</subject><subject>Cognitive impairment</subject><subject>Cohort analysis</subject><subject>Consumption</subject><subject>Fatty acids</subject><subject>Healthy food</subject><subject>Humans</subject><subject>Midlife</subject><subject>Mini-Mental State Examination</subject><subject>Nuts</subject><subject>Prospective Studies</subject><subject>Regression analysis</subject><subject>Research Paper</subject><subject>Risk Factors</subject><subject>Singapore - epidemiology</subject><issn>0002-0729</issn><issn>1468-2834</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>7QJ</sourceid><recordid>eNqFkUFv3CAQhVGVqtkmvfYYIeWUgxPAGLM9VIpWbVMpUg9pzgibYZfEBhdwlPz7Yu02ak_lMkLzzZs3egh9pOSSknV9pbfg_PZKW62ZaN-gFeVCVkzW_AitCCGsIi1bH6P3KT2UL20oe4eO6-U1TbNCz5vg0zxO2QWPg8XGQdbxBfs5J-w8Hp0ZnAWsvcHRpceF6cPWu-yeALtx0i6O4PPCDjpDtdCfcN4BvivG9BQi4M3OeUiAb0APeYfv8mxeTtFbq4cEHw71BN1__fJzc1Pd_vj2fXN9W_W8YbniggpDe2lFzY2RrbTE9LW0HGwnWyGs6bgRlGgOomdrCbbtO1KTTtOOrhten6DPe91p7kYwffEa9aCm6MZypwraqX873u3UNjwp2TDWMlEEzg8CMfyaIWX1EOboi2fFmpYSwZmUhbrcU30MKUWwrxsoUUtSap-UOiRVBs7-9vWK_4mmABd7IMzT_8R-A13Uojw</recordid><startdate>20210701</startdate><enddate>20210701</enddate><creator>Jiang, Yi-Wen</creator><creator>Sheng, Li-Ting</creator><creator>Feng, Lei</creator><creator>Pan, An</creator><creator>Koh, Woon-Puay</creator><general>Oxford University Press</general><general>Oxford Publishing Limited (England)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QJ</scope><scope>7T5</scope><scope>7TK</scope><scope>7U9</scope><scope>H94</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>5PM</scope></search><sort><creationdate>20210701</creationdate><title>Consumption of dietary nuts in midlife and risk of cognitive impairment in late-life: the Singapore Chinese Health Study</title><author>Jiang, Yi-Wen ; Sheng, Li-Ting ; Feng, Lei ; Pan, An ; Koh, Woon-Puay</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c452t-4616d1c8f634dd878f0dc38f4efb8766fdb4d610a4e6c298ef7cb030ba1b19543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aged</topic><topic>Aged, 80 and over</topic><topic>China - epidemiology</topic><topic>Cognitive ability</topic><topic>Cognitive Dysfunction - diagnosis</topic><topic>Cognitive Dysfunction - epidemiology</topic><topic>Cognitive Dysfunction - prevention & control</topic><topic>Cognitive functioning</topic><topic>Cognitive impairment</topic><topic>Cohort analysis</topic><topic>Consumption</topic><topic>Fatty acids</topic><topic>Healthy food</topic><topic>Humans</topic><topic>Midlife</topic><topic>Mini-Mental State Examination</topic><topic>Nuts</topic><topic>Prospective Studies</topic><topic>Regression analysis</topic><topic>Research Paper</topic><topic>Risk Factors</topic><topic>Singapore - epidemiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Yi-Wen</creatorcontrib><creatorcontrib>Sheng, Li-Ting</creatorcontrib><creatorcontrib>Feng, Lei</creatorcontrib><creatorcontrib>Pan, An</creatorcontrib><creatorcontrib>Koh, Woon-Puay</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Applied Social Sciences Index & Abstracts (ASSIA)</collection><collection>Immunology Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Age and ageing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Yi-Wen</au><au>Sheng, Li-Ting</au><au>Feng, Lei</au><au>Pan, An</au><au>Koh, Woon-Puay</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Consumption of dietary nuts in midlife and risk of cognitive impairment in late-life: the Singapore Chinese Health Study</atitle><jtitle>Age and ageing</jtitle><addtitle>Age Ageing</addtitle><date>2021-07-01</date><risdate>2021</risdate><volume>50</volume><issue>4</issue><spage>1215</spage><epage>1221</epage><pages>1215-1221</pages><issn>0002-0729</issn><eissn>1468-2834</eissn><abstract>Background
evidence from prospective studies investigating the association between consumption of nuts in midlife and risk of cognitive impairment in late life is limited.
Methods
this study analysed data from 16,737 participants in a population-based cohort, the Singapore Chinese Health Study. Intake of nuts was assessed using a validated food-frequency questionnaire at baseline (1993–1998), when participants were 45–74 years old (mean age = 53.5 years). Cognitive function was tested using the Singapore modified Mini-Mental State Examination during the third follow-up visit (2014–2016), when participants were 61–96 years old (mean age = 73.2 years). Cognitive impairment was defined using education-specific cut-off points. Logistic regression models were used to estimate the odds ratio (OR) and the 95% confidence interval (CI) for the association between intake and risk of cognitive impairment.
Results
cognitive impairment was identified in 2,397 (14.3%) participants. Compared with those who consumed <1 serving/month of nuts, participants who consumed 1–3 servings/month, 1 serving/week and ≥2 servings/week had 12% (95% CI 2–20%), 19% (95% CI 4–31%) and 21% (2–36%) lower risk of cognitive impairment, respectively (P-trend = 0.01). Further adjustment for intake of unsaturated fatty acids attenuated the association to non-significance. Mediation analysis showed that the 50.8% of the association between nuts and risk of cognitive impairment was mediated by the intake of total unsaturated fatty acids (P < 0.001).
Conclusion
higher intake of nuts in midlife was related to a lower risk of cognitive impairment in late life, which was partly mediated by unsaturated fatty acids.</abstract><cop>England</cop><pub>Oxford University Press</pub><pmid>33333555</pmid><doi>10.1093/ageing/afaa267</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Age and ageing, 2021-07, Vol.50 (4), p.1215-1221 |
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| source | MEDLINE; Oxford Journals - Connect here FIRST to enable access; Applied Social Sciences Index & Abstracts (ASSIA); Alma/SFX Local Collection; EZB Electronic Journals Library |
| subjects | Aged Aged, 80 and over China - epidemiology Cognitive ability Cognitive Dysfunction - diagnosis Cognitive Dysfunction - epidemiology Cognitive Dysfunction - prevention & control Cognitive functioning Cognitive impairment Cohort analysis Consumption Fatty acids Healthy food Humans Midlife Mini-Mental State Examination Nuts Prospective Studies Regression analysis Research Paper Risk Factors Singapore - epidemiology |
| title | Consumption of dietary nuts in midlife and risk of cognitive impairment in late-life: the Singapore Chinese Health Study |
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