Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk

Brain oxidative processes play a major role in age-related cognitive decline, thus consumption of antioxidant-rich foods might help preserve cognition. Our aim was to assess whether consumption of antioxidant-rich foods in the Mediterranean diet relates to cognitive function in the elderly. In asymp...

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Autores: Valls Pedret, Cinta, Lamuela Raventós, Rosa Ma., Medina Remón, Alexander, Quintana, Melibea, Corella Piquer, Dolores, Pintó Sala, Xavier, Martínez-González, Miguel Ángel, 1957-, Estruch Riba, Ramon, Ros Rahola, Emilio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/44013
Acceso en línea:https://hdl.handle.net/2445/44013
Access Level:acceso abierto
Palabra clave:Envelliment
Cognició
Polifenols
Nutrició
Vi
Oli d'oliva
Cuina (Nous)
Cuina mediterrània
Aging
Cognition
Polyphenols
Nutrition
Wine
Olive oil
Cookery (Nuts)
Mediterranean cooking
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular riskValls Pedret, CintaLamuela Raventós, Rosa Ma.Medina Remón, AlexanderQuintana, MelibeaCorella Piquer, DoloresPintó Sala, XavierMartínez-González, Miguel Ángel, 1957-Estruch Riba, RamonRos Rahola, EmilioEnvellimentCognicióPolifenolsNutricióViOli d'olivaCuina (Nous)Cuina mediterràniaAgingCognitionPolyphenolsNutritionWineOlive oilCookery (Nuts)Mediterranean cookingBrain oxidative processes play a major role in age-related cognitive decline, thus consumption of antioxidant-rich foods might help preserve cognition. Our aim was to assess whether consumption of antioxidant-rich foods in the Mediterranean diet relates to cognitive function in the elderly. In asymptomatic subjects at high cardiovascular risk (n = 447; 52% women; age 55-80 y) enrolled in the PREDIMED study, a primary prevention dietary-intervention trial, we assessed food intake and cardiovascular risk profile, determined apolipoprotein E genotype, and used neuropsychological tests to evaluate cognitive function.We also measured urinary polyphenols as an objective biomarker of intake. Associations between energy-adjusted food consumption, urinary polyphenols, and cognitive scores were assessed by multiple linear regression models adjusted for potential confounders. Consumption of some foods was independently related to better cognitive function. The specific associations [regression coefficients (95% confidence intervals)] were: total olive oil with immediate verbal memory [0.755 (0.151-1.358)]; virgin olive oil and coffee with delayed verbal memory [0.163 (0.010-0.316) and 0.294 (0.055-0.534), respectively];walnuts with working memory [1.191 (0.061-2.322)]; and wine with Mini-Mental State Examination scores [0.252 (0.006-0.496)]. Urinary polyphenols were associated with better scores in immediate verbal memory [1.208 (0.236-2.180)]. Increased consumption of antioxidant-rich foods in general and of polyphenols in particular is associated with better cognitive performance in elderly subjects at high cardiovascular risk. The results reinforce the notion that Mediterranean diet components might counteract age-related cognitive decline.IOS Press2012info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/44013Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: http://dx.doi.org/10.3233/JAD-2012-111799Journal of Alzheimer's Disease, 2012, vol. 29, num. 4, p. 773-782http://dx.doi.org/10.3233/JAD-2012-111799(c) Valls-Pedret, Cinta et al., 2012info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/440132026-05-27T06:46:51Z
dc.title.none.fl_str_mv Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
title Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
spellingShingle Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
Valls Pedret, Cinta
Envelliment
Cognició
Polifenols
Nutrició
Vi
Oli d'oliva
Cuina (Nous)
Cuina mediterrània
Aging
Cognition
Polyphenols
Nutrition
Wine
Olive oil
Cookery (Nuts)
Mediterranean cooking
title_short Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
title_full Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
title_fullStr Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
title_full_unstemmed Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
title_sort Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk
dc.creator.none.fl_str_mv Valls Pedret, Cinta
Lamuela Raventós, Rosa Ma.
Medina Remón, Alexander
Quintana, Melibea
Corella Piquer, Dolores
Pintó Sala, Xavier
Martínez-González, Miguel Ángel, 1957-
Estruch Riba, Ramon
Ros Rahola, Emilio
author Valls Pedret, Cinta
author_facet Valls Pedret, Cinta
Lamuela Raventós, Rosa Ma.
Medina Remón, Alexander
Quintana, Melibea
Corella Piquer, Dolores
Pintó Sala, Xavier
Martínez-González, Miguel Ángel, 1957-
Estruch Riba, Ramon
Ros Rahola, Emilio
author_role author
author2 Lamuela Raventós, Rosa Ma.
Medina Remón, Alexander
Quintana, Melibea
Corella Piquer, Dolores
Pintó Sala, Xavier
Martínez-González, Miguel Ángel, 1957-
Estruch Riba, Ramon
Ros Rahola, Emilio
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Envelliment
Cognició
Polifenols
Nutrició
Vi
Oli d'oliva
Cuina (Nous)
Cuina mediterrània
Aging
Cognition
Polyphenols
Nutrition
Wine
Olive oil
Cookery (Nuts)
Mediterranean cooking
topic Envelliment
Cognició
Polifenols
Nutrició
Vi
Oli d'oliva
Cuina (Nous)
Cuina mediterrània
Aging
Cognition
Polyphenols
Nutrition
Wine
Olive oil
Cookery (Nuts)
Mediterranean cooking
description Brain oxidative processes play a major role in age-related cognitive decline, thus consumption of antioxidant-rich foods might help preserve cognition. Our aim was to assess whether consumption of antioxidant-rich foods in the Mediterranean diet relates to cognitive function in the elderly. In asymptomatic subjects at high cardiovascular risk (n = 447; 52% women; age 55-80 y) enrolled in the PREDIMED study, a primary prevention dietary-intervention trial, we assessed food intake and cardiovascular risk profile, determined apolipoprotein E genotype, and used neuropsychological tests to evaluate cognitive function.We also measured urinary polyphenols as an objective biomarker of intake. Associations between energy-adjusted food consumption, urinary polyphenols, and cognitive scores were assessed by multiple linear regression models adjusted for potential confounders. Consumption of some foods was independently related to better cognitive function. The specific associations [regression coefficients (95% confidence intervals)] were: total olive oil with immediate verbal memory [0.755 (0.151-1.358)]; virgin olive oil and coffee with delayed verbal memory [0.163 (0.010-0.316) and 0.294 (0.055-0.534), respectively];walnuts with working memory [1.191 (0.061-2.322)]; and wine with Mini-Mental State Examination scores [0.252 (0.006-0.496)]. Urinary polyphenols were associated with better scores in immediate verbal memory [1.208 (0.236-2.180)]. Increased consumption of antioxidant-rich foods in general and of polyphenols in particular is associated with better cognitive performance in elderly subjects at high cardiovascular risk. The results reinforce the notion that Mediterranean diet components might counteract age-related cognitive decline.
publishDate 2012
dc.date.none.fl_str_mv 2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/44013
url https://hdl.handle.net/2445/44013
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: http://dx.doi.org/10.3233/JAD-2012-111799
Journal of Alzheimer's Disease, 2012, vol. 29, num. 4, p. 773-782
http://dx.doi.org/10.3233/JAD-2012-111799
dc.rights.none.fl_str_mv (c) Valls-Pedret, Cinta et al., 2012
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Valls-Pedret, Cinta et al., 2012
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv IOS Press
publisher.none.fl_str_mv IOS Press
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404583727464448
score 15,300724

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