Tags

Type your tag names separated by a space and hit enter

Food combination and Alzheimer disease risk: a protective diet.
Arch Neurol 2010; 67(6):699-706AN

Abstract

OBJECTIVE

To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages.

DESIGN

Prospective cohort study.

SETTING

Northern Manhattan, New York, New York.

PATIENTS OR OTHER PARTICIPANTS

Two thousand one hundred forty-eight community-based elderly subjects (aged > or = 65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B(12), and folate. The associations of reduced rank regression-derived DPs with AD risk were then examined using a Cox proportional hazards model. Main Outcome Measure Incident AD risk.

RESULTS

Two hundred fifty-three subjects developed AD during a follow-up of 3.9 years. We identified a DP strongly associated with lower AD risk: compared with subjects in the lowest tertile of adherence to this pattern, the AD hazard ratio (95% confidence interval) for subjects in the highest DP tertile was 0.62 (0.43-0.89) after multivariable adjustment (P for trend = .01). This DP was characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter.

CONCLUSION

Simultaneous consideration of previous knowledge regarding potentially AD-related nutrients and multiple food groups can aid in identifying food combinations that are associated with AD risk.

Authors+Show Affiliations

The Taub Institute for Research in Alzheimer's Disease and the Aging Brain, Columbia University, New York, NY, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural

Language

eng

PubMed ID

20385883

Citation

Gu, Yian, et al. "Food Combination and Alzheimer Disease Risk: a Protective Diet." Archives of Neurology, vol. 67, no. 6, 2010, pp. 699-706.
Gu Y, Nieves JW, Stern Y, et al. Food combination and Alzheimer disease risk: a protective diet. Arch Neurol. 2010;67(6):699-706.
Gu, Y., Nieves, J. W., Stern, Y., Luchsinger, J. A., & Scarmeas, N. (2010). Food combination and Alzheimer disease risk: a protective diet. Archives of Neurology, 67(6), pp. 699-706. doi:10.1001/archneurol.2010.84.
Gu Y, et al. Food Combination and Alzheimer Disease Risk: a Protective Diet. Arch Neurol. 2010;67(6):699-706. PubMed PMID: 20385883.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food combination and Alzheimer disease risk: a protective diet. AU - Gu,Yian, AU - Nieves,Jeri W, AU - Stern,Yaakov, AU - Luchsinger,Jose A, AU - Scarmeas,Nikolaos, Y1 - 2010/04/12/ PY - 2010/4/14/entrez PY - 2010/4/14/pubmed PY - 2010/7/6/medline SP - 699 EP - 706 JF - Archives of neurology JO - Arch. Neurol. VL - 67 IS - 6 N2 - OBJECTIVE: To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages. DESIGN: Prospective cohort study. SETTING: Northern Manhattan, New York, New York. PATIENTS OR OTHER PARTICIPANTS: Two thousand one hundred forty-eight community-based elderly subjects (aged > or = 65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B(12), and folate. The associations of reduced rank regression-derived DPs with AD risk were then examined using a Cox proportional hazards model. Main Outcome Measure Incident AD risk. RESULTS: Two hundred fifty-three subjects developed AD during a follow-up of 3.9 years. We identified a DP strongly associated with lower AD risk: compared with subjects in the lowest tertile of adherence to this pattern, the AD hazard ratio (95% confidence interval) for subjects in the highest DP tertile was 0.62 (0.43-0.89) after multivariable adjustment (P for trend = .01). This DP was characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter. CONCLUSION: Simultaneous consideration of previous knowledge regarding potentially AD-related nutrients and multiple food groups can aid in identifying food combinations that are associated with AD risk. SN - 1538-3687 UR - https://www.unboundmedicine.com/medline/citation/20385883/Food_combination_and_Alzheimer_disease_risk:_a_protective_diet_ L2 - https://jamanetwork.com/journals/jamaneurology/fullarticle/10.1001/archneurol.2010.84 DB - PRIME DP - Unbound Medicine ER -