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Evaluation of dietary intake in individuals with Mild Cognitive Impairment
The phase of mild cognitive impairment (MCI) plays a crucial role in delaying dementia onset, making it a key focus in dementia prevention research. This study aimed to explore the dietary habits of MCI patients. Nien et al. (2023) conducted a cross-sectional investigation (July 2019 – September 2021) involving 40 participants. The authors utilized the clinical dementia rating (CDR) and mini-mental state examination (MMSE) tools to gather data from medical records. Participants were divided into two groups: healthy (MMSE ≥ 26 points, CDR = 0) and MCI (MMSE ≥ 26 points, CDR = 0.5). According to the results, the MCI group consumed less low-fat meat and had greater copper consumption than the healthy group. Furthermore, a lower risk of MCI was linked to a higher MIND diet score. After correcting for age, gender, diabetes mellitus, hypertension, and calorie consumption, low-fat meat eating was linked adversely with CDR in multivariate regression analysis, although calcium and fruit intake connected positively with MMSE. In conclusion, nutrient intake, including copper and calcium, closely correlated with MCI prevalence. A MIND diet, especially rich in n-3 polyunsaturated fatty acids, might aid in MCI prevention, though further research with larger samples is necessary for confirmation. [NPID: Mild cognitive impairment, dietary intake, dietary pattern, MIND diet]
Year: 2023
