Dietary Habits and Cognitive Impairment Risk Among Oldest-Old Chinese

An, Ruopeng; Liu, Gordon; Khan, Naiman A.; Yan, Hai; Wang, Youfa

doi:10.1093/geronb/gbw170

Cited by 40 publications

(40 citation statements)

References 49 publications

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“…A Chinese longitudinal survey with 4749 cognitively intact adults aged 80 or older found that, compared with those who rarely or never consumed fruit, vegetables, meat, and soybean-derived products, participants consuming such products almost every day were 21, 25, 17, and 20% less likely to develop cognitive impairment, respectively. However, the consumption of fish, eggs, salt-preserved vegetables, tea, and garlic was not associated with cognitive impairment [ 35 ].…”

Section: Observational Epidemiological Studiesmentioning

confidence: 99%

Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

et al. 2018

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Tea is one of the most consumed beverages in the world. Green tea, black tea, and oolong tea are made from the same plant Camellia sinensis (L.) O. Kuntze. Among them, green tea has been the most extensively studied for beneficial effects on diseases including cancer, obesity, diabetes, and inflammatory and neurodegenerative diseases. Several human observational and intervention studies have found beneficial effects of tea consumption on neurodegenerative impairment, such as cognitive dysfunction and memory loss. These studies supported the basis of tea’s preventive effects of Parkinson’s disease, but few studies have revealed such effects on Alzheimer’s disease. In contrast, several human studies have not reported these favorable effects with regard to tea. This discrepancy may be due to incomplete adjustment of confounding factors, including the method of quantifying consumption, beverage temperature, cigarette smoking, alcohol consumption, and differences in genetic and environmental factors, such as race, sex, age, and lifestyle. Thus, more rigorous human studies are required to understand the neuroprotective effect of tea. A number of laboratory experiments demonstrated the benefits of green tea and green tea catechins (GTCs), such as epigallocatechin gallate (EGCG), and proposed action mechanisms. The targets of GTCs include the abnormal accumulation of fibrous proteins, such as Aβ and α-synuclein, inflammation, elevated expression of pro-apoptotic proteins, and oxidative stress, which are associated with neuronal cell dysfunction and death in the cerebral cortex. Computational molecular docking analysis revealed how EGCG can prevent the accumulation of fibrous proteins. These findings suggest that GTCs have the potential to be used in the prevention and treatment of neurodegenerative diseases and could be useful for the development of new drugs.

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Section: Observational Epidemiological Studiesmentioning

confidence: 99%

Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

et al. 2018

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“…The 1946 British birth cohort study also found that higher GI diet at the age of 53 years was associated with lower episodic memory and processing speed at the age of 69 years, although these associations did not remain significant after adjustment for education and cognitive abilities at the age of 15 years [45]. In the Chinese Longitudinal Health Longevity Survey, consumption of sugar "almost every day" was associated with a 17% increase in the risk of cognitive impairment during the 15-year follow-up [46].…”

Section: Discussionmentioning

confidence: 87%

High Glycemic Load Is Associated with Cognitive Decline in Apolipoprotein E ε4 Allele Carriers

et al. 2020

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Recent evidence suggests that a high glycemic load (GL) diet is a risk factor for dementia, especially among apolipoprotein E ε4 allele (APOE4) carriers, while its association with cognitive decline is poorly known. Here, we investigated the association of high-GL meals with cognitive decline in older adults during a 12-year follow-up, according to their APOE4 carrier status. We used random-effect models and data from 2539 elderly participants from the Three-City study who completed a food frequency questionnaire (FFQ) to longitudinally assess the association of GL with changes in different cognitive domains (verbal fluency, visual memory, attention, visual motor processing speed, episodic memory). In APOE4 carriers, afternoon snack with high GL was significantly associated with cognitive decline in visual memory, episodic memory, and global cognition compared with APOE4 non-carriers. This study suggests a detrimental association between a high-GL diet and cognitive decline. The promotion of a low GL diet as a target to prevent cognitive decline in high-risk populations deserves more research.

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“…In the baseline survey, garlic consumption habits were determined using a brief food frequency questionnaire that has been shown to be effective in assessing the risk of functional performance and mortality [18,20,21]. Participants were asked two questions: “How often do you currently consume garlic?” and “How often did you consume garlic when aged 60 years?”.…”

Section: Methodsmentioning

confidence: 99%

“…Octogenarians, nonagenarians, and centenarians have different risks of morbidity and mortality; thus, we performed analyses among the three age groups separately. Covariates, including demographic variables, socioeconomic status, dietary behaviors, collected using the brief food frequency questionnaire [18,20,21], health practices, functional performance measured using the Katz scale and the Chinese version of the mini-mental state examination (MMSE) were considered for analysis [23,24,25]. On the basis of previous findings in epidemiologic or clinical studies, in our data analyses we adjusted for a number of confounding factors associated with mortality or garlic consumption.…”

Section: Methodsmentioning

confidence: 99%

“…Socioeconomic status included educational background (literacy or illiteracy), occupation (farmer or other), marital status (in marriage or not in marriage), and living pattern (with family members, alone or at nursing home). Dietary behaviors, such as vegetable consumption (often, occasionally, or rarely), fruits consumption (often, occasionally, or rarely), meat consumption (often, occasionally, or rarely), fish consumption (often, occasionally, or rarely), and tea drinking (often, occasionally, or rarely) were collected using the brief food frequency questionnaire [18,20,21] and were included in the adjusted model. Health practices were assessed in terms of tobacco smoking status (current smoker, former smoker, or non-smoker), alcohol drinking status (current drinker, former drinker, or non-drinker), and currently undertaking regular exercise (yes or no).…”

Section: Methodsmentioning

confidence: 99%

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Garlic Consumption and All-Cause Mortality among Chinese Oldest-Old Individuals: A Population-Based Cohort Study

Shi

Chen

et al. 2019

Nutrients

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In vitro and in vivo experimental studies have shown garlic has protective effects on the aging process; however, there is no evidence that garlic consumption is associated with all-cause mortality among oldest-old individuals (≥80 years). From 1998 to 2011, 27,437 oldest-old participants (mean age: 92.9 years) were recruited from 23 provinces in China. The frequencies of garlic consumption at baseline and at age 60 were collected. Cox proportional hazards models adjusted for potential covariates were constructed to estimate hazard ratios (HRs) relating garlic consumption to all-cause mortality. Among 92,505 person-years of follow-up from baseline to September 1, 2014, 22,321 participants died. Participants who often (≥5 times/week) or occasionally (1–4 times/week) consumed garlic survived longer than those who rarely (less than once/week) consumed it (p < 0.001). Participants who consumed garlic occasionally or often had a lower risk for mortality than those who rarely consumed garlic at baseline; the adjusted HRs for mortality were 0.92(0.89–0.94) and 0.89(0.85–0.92), respectively. The inverse associations between garlic consumption and all-cause mortality were robust in sensitivity analyses and subgroup analyses. In this study, habitual consumption of garlic was associated with a lower all-cause mortality risk; this advocates further investigation into garlic consumption for promoting longevity.

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Dietary Habits and Cognitive Impairment Risk Among Oldest-Old Chinese

Cited by 40 publications

References 49 publications

Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

Beneficial Effects of Green Tea Catechins on Neurodegenerative Diseases

High Glycemic Load Is Associated with Cognitive Decline in Apolipoprotein E ε4 Allele Carriers

Garlic Consumption and All-Cause Mortality among Chinese Oldest-Old Individuals: A Population-Based Cohort Study

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