Diet and cognition in older people in Mexico City




Arturo F. Martínez-Rodríguez, Department of Epidemiology, University of Groningen, Groningen, Países Bajos
Guillermo Salinas-Escudero, Centro de Estudios Económicos y Sociales en Salud, Hospital Infantil de México “Federico Gómez”, Ciudad de México, México
Elsy A. García-Villegas, Departamento de Vigilancia Epidemiológica, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Ciudad de México, México
Lorena Parra-Rodríguez, Dirección de Investigación, Instituto Nacional de Geriatría, Ciudad de México, México
Adrián Martínez-Ruíz, Departament of Psychological Medicine, The University of Auckland, Auckland, Nueva Zelanda
María F. Carrillo-Vega, Dirección de Investigación, Instituto Nacional de Geriatría, Ciudad de México, México


Background: Specific dietary compounds are essential for cognitive health. Objective: To examine differences in the consumption of macronutrients and inorganic nutrients between people with a higher and lower risk of cognitive impairment. Material and methods: Cross-sectional analysis of the 3Ollin study. Minimal Mental State Examination determined cognitive status. Two groups were obtained from the median of the score: higher and lower risk of cognitive deterioration. Diet was assessed using two 24-hour recalls. Descriptive statistics and comparison analysis of medians using Mann-Whitney U and Spearman correlation analysis were performed between nutrients and MMSE scores. The results were considered statistically significant when p ≤ 0.05. Results: Data from 425 people were analyzed; the median age was 71 years (P25-P75 = 65-77). In the group with a lower risk of cognitive impairment, a higher consumption of calories, protein, carbohydrates, fiber, folate, phosphorus, ascorbic acid, vitamin E, alpha-tocopherol, vitamin B6, vitamin B12, zinc, selenium, and lycopene were observed. Also, a greater consumption of fruits and vegetables (p < 0.005). Conclusions: There are significant differences in diet between groups at risk for cognitive impairment.



Keywords: Cognition. Diet. Aged.




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