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Dietary fatty acids intakes and rate of mild cognitive impairment. The Italian Longitudinal Study on Aging.
Exp Gerontol 2006; 41(6):619-27EG

Abstract

The possible impact of diet, particularly the intake of fatty acids, on cognitive decline and dementia was addressed recently by several studies. We investigated the role of dietary fatty acids on the rate of mild cognitive impairment (MCI) in a population-based, prospective study carried out on 278 and 186 nondemented elderly subjects (65-84 years) at the 1st (1992-1993) and 2nd (1995-1996) survey from the cohort of Casamassima, Bari, Italy (n=704), one of the eight centers of the Italian Longitudinal Study on Aging. During the median follow-up of 2.6 years, 18 new events of MCI were diagnosed, and high polyunsaturated fatty acids (PUFA) intake appeared to be a protective factor against the development of MCI [hazard ratio (HR): 0.65, 95% confidence interval (CI): 0.43-0.98, trend-test, df=1, p<0.04]. However, when we controlled for the possible confounders (age, sex, education, Charlson comorbidity index, and total energy intake), the HR slightly changed, and the highly skewed 95% CI, while not statistically significant, may be important (HR: 0.62, 95% CI: 0.34-1.13, p=0.12). In our population, dietary fatty acids intakes were not associated with incident MCI in older age, only high PUFA intake evidenced a borderline nonsignificant trend for a protective effect against the development of MCI.

Authors+Show Affiliations

Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari, Bari, Italy. v.solfrizzi@geriatria.uniba.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Multicenter Study
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16697546

Citation

Solfrizzi, Vincenzo, et al. "Dietary Fatty Acids Intakes and Rate of Mild Cognitive Impairment. the Italian Longitudinal Study On Aging." Experimental Gerontology, vol. 41, no. 6, 2006, pp. 619-27.
Solfrizzi V, Colacicco AM, D'Introno A, et al. Dietary fatty acids intakes and rate of mild cognitive impairment. The Italian Longitudinal Study on Aging. Exp Gerontol. 2006;41(6):619-27.
Solfrizzi, V., Colacicco, A. M., D'Introno, A., Capurso, C., Del Parigi, A., Capurso, S. A., ... Panza, F. (2006). Dietary fatty acids intakes and rate of mild cognitive impairment. The Italian Longitudinal Study on Aging. Experimental Gerontology, 41(6), pp. 619-27.
Solfrizzi V, et al. Dietary Fatty Acids Intakes and Rate of Mild Cognitive Impairment. the Italian Longitudinal Study On Aging. Exp Gerontol. 2006;41(6):619-27. PubMed PMID: 16697546.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary fatty acids intakes and rate of mild cognitive impairment. The Italian Longitudinal Study on Aging. AU - Solfrizzi,Vincenzo, AU - Colacicco,Anna M, AU - D'Introno,Alessia, AU - Capurso,Cristiano, AU - Del Parigi,Angelo, AU - Capurso,Sabrina A, AU - Argentieri,Giovanni, AU - Capurso,Antonio, AU - Panza,Francesco, Y1 - 2006/05/12/ PY - 2005/12/15/received PY - 2006/03/29/revised PY - 2006/03/30/accepted PY - 2006/5/16/pubmed PY - 2007/4/11/medline PY - 2006/5/16/entrez SP - 619 EP - 27 JF - Experimental gerontology JO - Exp. Gerontol. VL - 41 IS - 6 N2 - The possible impact of diet, particularly the intake of fatty acids, on cognitive decline and dementia was addressed recently by several studies. We investigated the role of dietary fatty acids on the rate of mild cognitive impairment (MCI) in a population-based, prospective study carried out on 278 and 186 nondemented elderly subjects (65-84 years) at the 1st (1992-1993) and 2nd (1995-1996) survey from the cohort of Casamassima, Bari, Italy (n=704), one of the eight centers of the Italian Longitudinal Study on Aging. During the median follow-up of 2.6 years, 18 new events of MCI were diagnosed, and high polyunsaturated fatty acids (PUFA) intake appeared to be a protective factor against the development of MCI [hazard ratio (HR): 0.65, 95% confidence interval (CI): 0.43-0.98, trend-test, df=1, p<0.04]. However, when we controlled for the possible confounders (age, sex, education, Charlson comorbidity index, and total energy intake), the HR slightly changed, and the highly skewed 95% CI, while not statistically significant, may be important (HR: 0.62, 95% CI: 0.34-1.13, p=0.12). In our population, dietary fatty acids intakes were not associated with incident MCI in older age, only high PUFA intake evidenced a borderline nonsignificant trend for a protective effect against the development of MCI. SN - 0531-5565 UR - https://www.unboundmedicine.com/medline/citation/16697546/Dietary_fatty_acids_intakes_and_rate_of_mild_cognitive_impairment__The_Italian_Longitudinal_Study_on_Aging_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0531-5565(06)00100-8 DB - PRIME DP - Unbound Medicine ER -