TY - JOUR
T1 - Inflammatory potential of diet is associated with cognitive function in an older adult Korean population
AU - Shin, Dayeon
AU - Kwon, Simona C.
AU - Kim, Mi Hye
AU - Lee, Kyung Won
AU - Choi, Soe Yeon
AU - Shivappa, Nitin
AU - Hébert, James R.
AU - Chung, Hae Kyung
N1 - Publisher Copyright:
© 2018 Elsevier Inc.
PY - 2018/11/1
Y1 - 2018/11/1
N2 - Objective: To examine the association between the inflammatory potential of diet and the quality of cognitive function in an older adult Korean population. Methods: A total of 239 participants (88 men and 151 women) ages ≥65 y were selected from various health centers in Korea. To assess the inflammatory potential of diet, Energy-adjusted Dietary Inflammatory Index (E-DII) scores were computed based on a single 24-h recall. Cognitive function was assessed using the Korean Mini-Mental State Examination. Multiple linear and logistic regression models were fit to estimate the association between E-DII scores and the degree of cognitive function. Results: E-DII scores were significantly inversely associated with Korean Mini-Mental State Examination score in both unadjusted and adjusted models, after controlling for sex, age, body mass index, sleep hours, supplement use, education level, self-reported health conditions, history of dementia, and physical activity (β = −1.33, 95% confidence interval [CI] = −1.95, −0.71, P < 0.0001; β = −0.58, 95% CI = −1.11, −0.06, P = 0.03, respectively). Participants in the highest E-DII tertile had increased risk for mild or moderate cognitive impairment compared with those in the lowest E-DII tertile (adjusted odds ratio 6.32, 95% CI 1.18–33.78; P for trend = 0.0031). Conclusions: Higher E-DII scores were associated with increased risk of cognitive impairment, suggesting that consuming a proinflammatory diet is associated with increased risk for cognitive impairment in the older Korean adults.
AB - Objective: To examine the association between the inflammatory potential of diet and the quality of cognitive function in an older adult Korean population. Methods: A total of 239 participants (88 men and 151 women) ages ≥65 y were selected from various health centers in Korea. To assess the inflammatory potential of diet, Energy-adjusted Dietary Inflammatory Index (E-DII) scores were computed based on a single 24-h recall. Cognitive function was assessed using the Korean Mini-Mental State Examination. Multiple linear and logistic regression models were fit to estimate the association between E-DII scores and the degree of cognitive function. Results: E-DII scores were significantly inversely associated with Korean Mini-Mental State Examination score in both unadjusted and adjusted models, after controlling for sex, age, body mass index, sleep hours, supplement use, education level, self-reported health conditions, history of dementia, and physical activity (β = −1.33, 95% confidence interval [CI] = −1.95, −0.71, P < 0.0001; β = −0.58, 95% CI = −1.11, −0.06, P = 0.03, respectively). Participants in the highest E-DII tertile had increased risk for mild or moderate cognitive impairment compared with those in the lowest E-DII tertile (adjusted odds ratio 6.32, 95% CI 1.18–33.78; P for trend = 0.0031). Conclusions: Higher E-DII scores were associated with increased risk of cognitive impairment, suggesting that consuming a proinflammatory diet is associated with increased risk for cognitive impairment in the older Korean adults.
KW - Cognitive function
KW - Energy-adjusted dietary inflammatory index (E-DII)
KW - Inflammation
KW - K-MMSE
KW - Older Koreans
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U2 - 10.1016/j.nut.2018.02.026
DO - 10.1016/j.nut.2018.02.026
M3 - Article
AN - SCOPUS:85049058521
SN - 0899-9007
VL - 55-56
SP - 56
EP - 62
JO - Nutrition
JF - Nutrition
ER -