Milk and Dairy Products Intake Is Related to Cognitive Impairment at Baseline in Predimed Plus Trial

PREDIMED-PLUS investigators

Producció científica: Article en revista indexadaArticleAvaluat per experts

6 Cites (Scopus)

Resum

Scope: To examine the association between milk and dairy products intake and the prevalence of cognitive decline among Spanish individuals at high cardiovascular risk. Methods and results: Cross-sectional analyses are performed on baseline data from 6744 adults (aged 55–75 years old). Intake of milk and dairy products is estimated using a food frequency questionnaire grouped into quartiles. The risk of developing cognitive impairment is based on the Mini-Mental State Examination (MMSE). A higher prevalence of cognitive decline was found in subjects who consumed more grams. Patients with worse MMSE score (10–24) consumed a mean of 395.14 ± 12.21 g, while patients with better MMSE score (27–30) consumed a mean of 341.23 ± 2.73 g (p < 0.05). Those subjects with the lower milk consumption (<220 g/day) had a higher MMSE score (28.35 ± 0.045). Higher intake of fermented dairy products was observed in participants with a lower MMSE score (OR 1.340, p = 0.003). A positive correlation was found between the consumption of whole milk and the MMSE score (r = 0.066, p < 0.001). Conclusions: These findings suggest that greater consumption of milk and dairy products could be associated with greater cognitive decline according to MMSE. Conversely, consumption of whole-fat milk could be linked with less cognitive impairment in the cross-sectional study.

Idioma originalAnglès
Número d’article2000728
RevistaMolecular Nutrition and Food Research
Volum65
Número7
DOIs
Estat de la publicacióPublicada - d’abr. 2021
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