Associations of vegetable and fruit intake with cognitive function and its decline: Two longitudinal studies

Huang, Liyan; Zhao, Caifeng; Gao, Mengyan; Tao, Yang; Chen, Xiao; Chen, Hui; Li, Fengping; Zheng, Ying; Lu, Mengxi; Ma, Yuan; Rong, Shuang; Yuan, Changzheng

doi:10.1016/j.jnha.2024.100223

The Journal of nutrition, health and aging

2024

DOI: 10.1016/j.jnha.2024.100223

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Associations of vegetable and fruit intake with cognitive function and its decline: Two longitudinal studies

Liyan Huang,

Caifeng Zhao,

Mengyan Gao

et al.

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2024

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Cited by 4 publications

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Association between plant-based dietary patterns and cognitive function in middle-aged and older residents of China

Peng,

Li,

Wang

et al. 2024

Journal of Alzheimer’s Disease

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Background Plant-based diets may protect against cognitive impairment; however, observational data have not been consistent. Objective This study aimed to evaluate the association between plant-based dietary patterns and cognitive function. Methods The study recruited 937 participants who were asked to complete food frequency questionnaires to assess the quality of their plant-based diets using the overall plant-based diet index (PDI), the healthful PDI (hPDI), and the unhealthful PDI (uPDI). Cognitive function evaluated using the Montreal Cognitive Assessment (MoCA) test. Logistic regression was used to explore the association between plant-based dietary patterns and the prevalence of mild cognitive impairment (MCI), while multiple linear regression was used to analyze the association between plant-based dietary patterns and cognitive scores. Results The prevalence of MCI was 26% among the 937 participants. There was a significant association between higher uPDI scores and higher odds of MCI, with Quintile 4 compared with Quintile 1 showing an odds ratio of 2.21 (95% confidence interval 1.35, 3.60). Higher uPDI scores were associated with a lower total MoCA score and poorer performance in various cognitive domains. There were no significant associations between the PDI, the hPDI, and cognitive function. Consuming whole grains, nuts, and eggs once a week or more were associated with a lower risk of MCI, whereas frequently consumption of pickled vegetables was associated with an increased risk of MCI. Conclusions Unhealthy plant-based diets were associated with cognitive impairment, while whole grains, nuts, and eggs may protect cognitive function; pickled vegetables are associated with cognitive impairment.

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Association between plant-based dietary patterns and cognitive function in middle-aged and older residents of China

Peng,

Li,

Wang

et al. 2024

Journal of Alzheimer’s Disease

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Vegetable Salad Improves Lipid and Glucose Metabolism and Enhances Absorption of Specific Nutrients in Vegetables

Utari,

Kartiko-Sari,

Miyazaki

et al. 2024

Foods

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Vegetables are low in energy and rich in vitamins, minerals, and dietary fiber; various health benefits associated with their intake have been reported. Salads are one of the most convenient ways to consume vegetables and can be made simply by pouring mayonnaise, dressing, olive oil, or other condiments over a selection of vegetables. There are also many reports on the ways in which vegetable intake can improve health. However, there is no comprehensive review summarizing the health functions of vegetables when consumed as a salad. The effects of vegetable salads on amounts of vegetable intake, lifestyle-related diseases, and the absorption of specific nutrients through mayonnaise, as well as the effects of the order in which vegetable salad and carbohydrates are consumed, have been reported. In this review, the health functions of vegetable salad consumption are reported.

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An Anti-Inflammatory Diet and Its Potential Benefit for Individuals with Mental Disorders and Neurodegenerative Diseases—A Narrative Review

van Zonneveld,

van den Oever,

Haarman

et al. 2024

Nutrients

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This narrative review synthesizes current evidence regarding anti-inflammatory dietary patterns and their potential benefits for individuals with mental disorders and neurodegenerative diseases. Chronic low-grade inflammation is increasingly recognized as a key factor in the etiology and progression of these conditions. The review examines the evidence for the anti-inflammatory and neuroprotective properties of dietary components and food groups, focusing on whole foods rather than specific nutrients or supplements. Key dietary components showing potential benefits include fruits and vegetables (especially berries and leafy greens), whole grains, legumes, fatty fish rich in omega-3, nuts (particularly walnuts), olive oil, and fermented foods. These foods are generally rich in antioxidants, dietary fiber, and bioactive compounds that may help modulate inflammation, support gut health, and promote neuroprotection. Conversely, ultra-processed foods, red meat, and sugary beverages may be harmful. Based on this evidence, we designed the Brain Anti-Inflammatory Nutrition (BrAIN) diet. The mechanisms of this diet include the modulation of the gut microbiota and the gut–brain axis, the regulation of inflammatory pathways, a reduction in oxidative stress, and the promotion of neuroplasticity. The BrAIN diet shows promise as an aid to manage mental and neurodegenerative disorders.

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Associations of vegetable and fruit intake with cognitive function and its decline: Two longitudinal studies

Cited by 4 publications

References 33 publications

Association between plant-based dietary patterns and cognitive function in middle-aged and older residents of China

Association between plant-based dietary patterns and cognitive function in middle-aged and older residents of China

Vegetable Salad Improves Lipid and Glucose Metabolism and Enhances Absorption of Specific Nutrients in Vegetables

An Anti-Inflammatory Diet and Its Potential Benefit for Individuals with Mental Disorders and Neurodegenerative Diseases—A Narrative Review

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