Food and Behaviour Research

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Eating and healthy ageing: a longitudinal study on the association between food consumption, memory loss and its comorbidities

Xu X, Ling M, Inglis SC, Hickman L, Parker D (2020) Int J Public Health.  2020 Feb;  doi: 10.1007/s00038-020-01337-y. [Epub ahead of print] 

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Abstract:

See the associated news article:

FAB RESEARCH COMMENT:

OBJECTIVES:

To explore the longitudinal association between food groups and memory loss and comorbid heart disease and diabetes (both Type 1 and 2) for people living in New South Wales, Australia.

METHODS:

We assessed 139,096 adults (aged 45 years and over) from the 45 and Up Study who completed both baseline (2006-2009) and follow-up (2012-2015) surveys. Mixed linear and generalized estimating equation models were used to examine the longitudinal associations.

RESULTS:

High consumption of fruit, vegetable and protein-rich food associated with lower odds of memory loss. High consumption of fruit and vegetables also associated with lower odds of comorbid heart disease (p ≤ 0.001). People who aged ≥ 80 years with low consumption of cereals had the highest odds of memory loss and comorbid heart disease than people in other age groups (p < 0.01).

CONCLUSIONS:

The results highlighted the longitudinal association of fruit and vegetable in relation to memory loss and comorbid heart disease. Age effects on cereals consumption which have an influence on memory loss and comorbid heart disease.