Associations of Cognitive Function and Dietary Factors in Elderly Patients with Alzheimer's Disease.
- Author:
Kyongah JUNG
1
;
Yo A LEE
;
Seong Yoon KIM
;
Namsoo CHANG
Author Information
1. Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 120-750, Korea. nschang@ewha.ac.kr
- Publication Type:Original Article
- Keywords:
Alzheimer's disease;
nutrients;
food;
cognitive impairment
- MeSH:
Aged;
Alzheimer Disease;
Anthropometry;
Blood Pressure;
Brain;
Calcium;
Carbohydrates;
Dementia;
Eggs;
Energy Intake;
Fabaceae;
Fats;
Fishes;
Folic Acid;
Humans;
Neuropsychological Tests;
Nuts;
Ovum;
Plants;
Shellfish;
Specialization;
Vitamin A;
Zinc
- From:The Korean Journal of Nutrition
2008;41(8):718-732
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate nutrients or food factors related to cognitive function of elderly having Alzheimer's disease. In this study 38 subjects who were over 65 years old have participated in dementia clinic at A medical center. After they were diagnosed to Alzheimer's Disease (AD) through blood analysis, neuropsychological test, brain image and interview by medical specialist, we examined for their general information, anthropometry, blood pressure and dietary intakes. Dietary intakes were investigated using the 24-hour recall record. Energy intake was adequate and the energy composition of carbohydrate, protein and fat was 60.8 : 16.2 : 23.0, but dietary intakes of calcium, vitamin A and folate were less than 75% of the recommended intake levels for Koreans. The multiple regression analysis adjusted with age, sex and educational level showed that cognitive function was positively related to intakes of zinc, fishes and shellfishes, beans & nuts, sugars and fats, and negatively related to intakes of plant calcium and eggs. These results indicate that intakes of specific nutrients or food groups are associated with the specific domains of cognitive function in elderly with AD.
