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The Association of Dietary Inflammatory Index and Cognitive Function in Iranian Elders Publisher Pubmed



Mohseni M1 ; Shivappa N2, 3, 4 ; Shojaei M5, 6 ; Bagherniya M5, 6 ; Mohammadi H7 ; Hasanzadeh A8 ; Hebert JR2, 3, 4 ; Askari G5, 6 ; Sahebkar A9, 10
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Cancer Prevention and Control Program, University of South Carolina, Columbia, 29208, SC, United States
  3. 3. Department of Epidemiology and Biostatistics, Arnold School of Public Health, University of South Carolina, Columbia, 29208, SC, United States
  4. 4. Department of Nutrition, Connecting Health Innovations LLC, Columbia, 29201, SC, United States
  5. 5. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  7. 7. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
  8. 8. Department of Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
  9. 9. Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
  10. 10. Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

Source: Recent Advances in Food, Nutrition and Agriculture Published:2024


Abstract

Background: Cognitive impairment is amongst the most substantial mental health problems in elderly people, and inflammation is an underlying mechanism for cognitive impairment. The dietary inflammatory index (DII®) reflects the overall inflammatory potential of individuals’ diets. The current study aimed to assess the relationship between the DII and cognitive function among the Iranian oldpopulation. Methods: This cross-sectional study was conducted on 221 subjects≥65 years old in healthcare centers in five socioeconomically distinct districts of Tehran, Iran. Dietary intake data were obtained using a validated food frequency questionnaire (FFQ). Energy-adjusted-DII (E-DIITM) scores were calculated for each participant according to a total of 35 food parameters, which were available from the FFQ. Mini mental state examination (MMSE), a brief screening questionnaire was used to assess cognitive function. Results: E-DII scores were not significantly associated with cognitive function, both in the crude model (β=-0.04, p-value=0.82) and after adjusting for potential confounders (β=0.22, p-value=0.14). Additionally, in the unadjusted model, individuals in the highest tertile of E-DII score had increased odds of mild cognitive impairment (OR=1.13, p-trend=0.01) compared to those older adults in the lowest tertile of E-DII score. However, after controlling for potential confounders, these relationships faded (AOR=1.46, p-trend=0.12). Conclusion: The findings of the present study showed no significant relationship between E-DII and cognitive function among the Iranian elderly. Future prospective studies should be undertaken to explore the association between diet-associated inflammation and cognitive decline in the elderly. © 2024 Bentham Science Publishers.
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