Cognitive performance among the elderly and dietary fish intake: the Hordaland Health Study  

Oleh:

Nurk, Eha ; Drevon, Christian A ; Refsum, Helga ; Solvoll, Kari ; Vollset, Stein E ; Nygard, Ottar ; Nygaard, Harald A. ; Engedal, Knut ; Tell, Grethe S. ; Smith, A. David

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 86 no. 05 (Nov. 2007), page 1470.
Topik: Cognitive deficit ; cognition ; elderly ; fish ; fish oils ; processed fish ; seafood

Ketersediaan

Perpustakaan FK Nomor Panggil: A07.K.2007.04 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Background: Increasing evidence suggests that cognitive impairment and dementia in older subjects might be influenced by a diet including seafood. Objective: The objective was to examine the cross-sectional relation between intake of different amounts of various seafood (fish and fish products) and cognitive performance. Design: The subjects (n = 2031 subjects; 55% women), aged 70–74 y, were recruited from the general population in Western Norway and underwent cognitive testing. A cognitive test battery included the Kendrick Object Learning Test, Trail Making Test (part A), modified versions of the Digit Symbol Test, Block Design, Mini-Mental State Examination, and Controlled Oral Word Association Test. Poor cognitive performance was defined as a score in the highest decile for the Trail Making Test and in the lowest decile for all other tests. Results: Subjects whose mean daily intake of fish and fish products was 10 g/d (n = 1951) had significantly better mean test scores and a lower prevalence of poor cognitive performance than did those whose intake was <10 g/d (n = 80). The associations between total intake of seafood and cognition were strongly dose-dependent; the maximum effect was observed at an intake of 75 g/d. Most cognitive functions were influenced by fish intake. The effect was more pronounced for nonprocessed lean fish and fatty fish. Conclusions: In the elderly, a diet high in fish and fish products is associated with better cognitive performance in a dose-dependent manner.

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