Korean J Nutr.  2008 Dec;41(8):718-732.

Associations of Cognitive Function and Dietary Factors in Elderly Patients with Alzheimer's Disease

• Jung K
• Lee YA
• Kim SY
• Chang N

Abstract

The purpose of this study was to investigate nutrients or food factors related to cognitive function of elderly having Alzheimer's disease. In this study 38 subjects who were over 65 years old have participated in dementia clinic at A medical center. After they were diagnosed to Alzheimer's Disease (AD) through blood analysis, neuropsychological test, brain image and interview by medical specialist, we examined for their general information, anthropometry, blood pressure and dietary intakes. Dietary intakes were investigated using the 24-hour recall record. Energy intake was adequate and the energy composition of carbohydrate, protein and fat was 60.8 : 16.2 : 23.0, but dietary intakes of calcium, vitamin A and folate were less than 75% of the recommended intake levels for Koreans. The multiple regression analysis adjusted with age, sex and educational level showed that cognitive function was positively related to intakes of zinc, fishes and shellfishes, beans & nuts, sugars and fats, and negatively related to intakes of plant calcium and eggs. These results indicate that intakes of specific nutrients or food groups are associated with the specific domains of cognitive function in elderly with AD.

Keyword

Alzheimer's disease; nutrients; food; cognitive impairment

MeSH Terms

Aged
Alzheimer Disease
Anthropometry
Blood Pressure
Brain
Calcium
Carbohydrates
Dementia
Eggs
Energy Intake
Fabaceae
Fats
Fishes
Folic Acid
Humans
Neuropsychological Tests
Nuts
Ovum
Plants
Shellfish
Specialization
Vitamin A
Zinc
Calcium
Carbohydrates
Fats
Folic Acid
Vitamin A
Zinc