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The Relationship Between Micronutrients and Cognitive Ability in an Elderly Population With Mild Cognitive Impairment and Alzheimer’S Disease: A Cross-Sectional Study Publisher Pubmed



Akhgarjand C1 ; Hashemi R2 ; Amini M3 ; Rasekhi H3 ; Farazandeh D4 ; Etesam F5 ; Rasooli A6 ; Houjaghani H7 ; Faezi S8 ; Vahabi Z9, 10
Authors
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Authors Affiliations
  1. 1. Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Geriatric Medicine, Ziaeian Hospital, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Faculty of Medicine, Tehran University of Medical Science, Tehran, Iran
  5. 5. Department of Psychiatry, Psychosomatic Research Center, Imam Khomeini Hospital Complex, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Department of Emergency Medicine, Faculty of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Faculty of Medicine, Iran University of Medical Sciences (IUMS), Tehran, Iran
  8. 8. Department of Clinical Neurological Sciences, University of Western Ontario, London, ON, Canada
  9. 9. Cognitive Neurology and Neuropsychiatry Division, Psychiatry Department, Roozbeh Hospital, Tehran University of Medical Sciences, Tehran, Iran
  10. 10. Department of Geriatric, Ziaeian Hospital, Tehran University of Medical Sciences, P.O. Box 1366736511, Tehran, Iran

Source: BMC Neurology Published:2024


Abstract

Background: Mild cognitive impairment (MCI) and Alzheimer’s disease (AD) are significant neurodegenerative disorders with increasing prevalence worldwide. Lifestyle and dietary factors, including micronutrients, have been suggested as modifiable risk factors for disease development. This study aims to investigate the association between micronutrients and cognitive ability in these diseases. Methods: A cross-sectional study involving 105 participants with MCI and AD was conducted. Dietary assessments were performed using a validated food frequency questionnaire (FFQ), and micronutrient intake was calculated based on nutrient content. Disease severity was evaluated using the Functional Assessment Staging Tool (FAST). Statistical analyses, including correlation coefficients and multiple regression models, were employed to examine the association between micronutrients and disease progression. Results: The results revealed significant correlations between disease severity and several micronutrients, including omega-3 fatty acids (B = -0.2, P = 0.01), carotenoids (B = -0.19, P = 0.02), dietary antioxidant compounds, including vitamins A, C, D, E (B = -0.19, P = 0.02), selenium (B = -0.17, P = 0.03), alpha-carotene (B = -0.16, P = 0.04), beta-carotene (B = -0.17, P = 0.03), and lycopene (B = -0.16, P = 0.04). Multivariate regression analysis showed that higher intake of omega-3 fatty acids was associated with slower disease progression. Furthermore, the levels of these micronutrients declined in advanced stages of the disease. Conclusion: Omega-3 fatty acids and carotenoids may affect the cognitive ability and disease progression. Further longitudinal studies are warranted to establish causality and explore the therapeutic implications of these findings for the prevention and management of MCI and AD. © The Author(s) 2024.
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