Comparison of Eating Habits, Body Composition and Densitometric Parameters between Subjects with Normal Cognitive Function and Mild Cognitive Impairment: An Observational Study

被引:1
作者
Jamka, Malgorzata [1 ]
Chrobot, Maria [1 ]
Jaworska, Natalia [1 ]
Brylak, Jan [1 ]
Makarewicz-Bukowska, Aleksandra [1 ]
Popek, Joanna [1 ]
Janicka, Adrianna [1 ]
Walkowiak, Jaroslaw [1 ]
机构
[1] Poznan Univ Med Sci, Dept Pediat Gastroenterol & Metab Dis, Szpitalna Str 27-33, PL-60572 Poznan, Poland
关键词
dietary habits; dietary intake; body fat distribution; bone mineral density; bone mineral content; cognition; GLYCATION END-PRODUCTS; X-RAY ABSORPTIOMETRY; DIETARY REQUIREMENTS; ALZHEIMERS-DISEASE; NERVOUS-SYSTEM; MASS INDEX; LATE-LIFE; RISK; ASSOCIATION; DEMENTIA;
D O I
10.3390/nu16050644
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
The role of nutrition in the ageing process of the brain is pivotal. Therefore, the study aimed to compare eating habits, body composition and densitometric parameters between subjects with normal cognitive function (NCF) and mild cognitive impairment (MCI). A total of 95 subjects with NCF (74% of women) and 95 individuals with MCI (77% of women) aged 50-70 years were studied. Densitometric parameters were evaluated using dual-energy X-ray absorptiometry methods. Eating habits were assessed using the food frequency questionnaire and 3-day diary records, and advanced glycation end products (AGEs) intake was calculated. Significant differences between groups were detected for the %fat in the right arm (NCF vs. MCI: 38.4 (30.4-46.8) vs. 43.5 (35.5-49.2)%, p = 0.0407). Moreover, the MCI group had a significantly lower intake of calcium (p = 0.0010), phosphor (p = 0.0411), vitamins B2 (p = 0.0138) and B12 (p = 0.0024) compared to the NCF group, with both groups also differing in the frequency of butter (p = 0.0191) and fermented milk beverages (p = 0.0398) intake. Analysis restricted to women showed significant differences between groups in right arm %fat, VAT mass, calcium, vitamins B2, B12, butter and fermented milk products intake, while in men, differences were detected in the intake of calcium, iodine, vitamin B1, water and AGEs. In conclusion, subjects with NCF and MCI have comparable densitometric variables but differ significantly in some body composition parameters and the intake of some food groups and nutrients.
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页数:18
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