Diet and cognition in older people in Mexico City.

BACKGROUND

Specific dietary compounds are essential for cognitive health.

OBJECTIVE

To examine differences in the consumption of macronutrients and inorganic nutrients between people with a higher and lower risk of cognitive impairment.

MATERIAL AND

METHODS

Cross-sectional analysis of the 3Ollin study. Minimal Mental State Examination determined cognitive status. Two groups were obtained from the median of the score: higher and lower risk of cognitive deterioration. Diet was assessed using two 24-hour recalls. Descriptive statistics and comparison analysis of medians using Mann-Whitney U and Spearman correlation analysis were performed between nutrients and MMSE scores. The results were considered statistically significant when p ≤ 0.05.

RESULTS

Data from 425 people were analyzed; the median age was 71 years (P25-P75 = 65-77). In the group with a lower risk of cognitive impairment, a higher consumption of calories, protein, carbohydrates, fiber, folate, phosphorus, ascorbic acid, vitamin E, alpha-tocopherol, vitamin B6, vitamin B12, zinc, selenium, and lycopene were observed. Also, a greater consumption of fruits and vegetables (p < 0.005).

CONCLUSIONS

There are significant differences in diet between groups at risk for cognitive impairment.