Dietary fatty acids intakes and rate of mild cognitive impairment. The Italian Longitudinal Study on Aging

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...

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Bibliographic Details
Published in:Experimental gerontology 2006-06, Vol.41 (6), p.619-627
Main Authors: Solfrizzi, Vincenzo, Colacicco, Anna M., D'Introno, Alessia, Capurso, Cristiano, Parigi, Angelo Del, Capurso, Sabrina A., Argentieri, Giovanni, Capurso, Antonio, Panza, Francesco
Format: Article
Language:English
Subjects:
Aged
Aged, 80 and over
Aging - physiology
Cognition - physiology
Cognition Disorders - physiopathology
Cognition Disorders - prevention & control
Dementia
Diet
Dietary Fats
Fatty acids
Fatty Acids, Unsaturated - pharmacology
Fatty Acids, Unsaturated - therapeutic use
Female
Health Surveys
Humans
Italy
Longitudinal Studies
Male
Mild cognitive impairment
Nutrition
Odds Ratio
Prospective Studies
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Summary: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
ISSN:0531-5565
1873-6815
DOI:10.1016/j.exger.2006.03.017