The Relationship Between Dietary And Supplement Of Fat-soluble Vitamins And Cognitive Impairment

Research designThe Confucius Hometown Aging Project(CHAP)is the project cooperated by the first People's Hospital of Jining and the Karolinska Institute for Aging Research in Sweden.It is a study of relevant factors for the healthy of the elderly in the community.This study used the baseline data of this project.ObjectiveTo study the relationship between dietary intake and the supplement of fat-soluble vitamins and cognitive impairment among the elderly in the community.MethodsThe elderly people living in the Xing long zhuang community who aged>60 years and participated in the physical examination from June 2010 to July 2011 were included in the study.The general information including lifestyle behavior,blood test results,dietary intake frequency and fat-soluble vitamin intake frequency,Chinese version of the mini-mental state examination(MMSE)score were collected.Statistical analysis was performed by the SPSS 22.0 software.The chi-square test was used for counting data and the t-test was used for measurement data.All statistically significant factors were then included in the multivariate logistic regression analysis to obtain the correlations between dietary intake and fat-soluble vitamins intake and cognitive impairment.P<0.05 was significant statistically significant.Results(1)The prevalence of cognitive impairment among the elderly in the community was 27.72%.Age(OR=1.064,p<0.001),hypertension(OR=1.328,p<0.01)?history of stroke(OR=4.357,p<0.001),years of education(OR=0.574,p<0.001),male(OR=0.498,p<0.001)were obviously related to cognitive impairment.(2)Compared with the non-intake group,weekly(OR=0.777,P=0.033)and daily(ORF=0.481,P=0.017)intake of soy products,weekly(OR-0.635,P=0.048)and daily(OR=0.584,P<0.001)intake of fruits,weekly(OR=0.417,P<0.001)and daily(R=0.321,P<0.001)intakes of vegetables,weekly(OR=0.779,P=0.045)and daily(OR=0.665,P=0.023)intake of tea had protective effect on cognitive function.Compared with the non-intake group,weekly(OR=1.892,P=0.032)and daily(OR=5.214,P<0.001)intake of sugar was a risk factor for cognitive function.No correlation was found between intake of meat,seafood,eggs,preserved pickles,milk and garlic and cognitive function.(3)Compared with the non-intake group,weekly(OR=0.453,p=0.027)and daily(OR=0.108,p<0.001)intake of VitA'capsules,weekly(OR=0.604,p=0.009)and daily(OR=0.077;p<0.001)intake of VitD capsules,weekly(ORF=0.536,p=0.010)and daily(OR=0.348,p<0.001)intake of VitE capsules were protective factors for cognitive function.Conclusion(1)Age,female,lack of formal education,hypertension,and stroke are risk factors for cognitive impairment;(2)Dietary factors such as soy products,fruits,vegetables,and tea may be important protective factors for cognitive function in the elderly.Sugar intake may be a risk factor for cognitive impairment.(3)Supplementation of fat-soluble vitamins had a protective effect on cognitive impairment.However,further longitudinal studies are needed to determine the causal relationship and related mechanisms between dietary and vitamins supplementation and cognitive impairment.