A blood‐based nutritional risk index explains cognitive enhancement and decline in the multidomain Alzheimer prevention trial

Alzheimer's and Dementia: Translational Research and Clinical Interventions - Tập 5 - Trang 953-963 - 2019
Gene L. Bowman1,2,3, Hiroko H. Dodge2,4, Sophie Guyonnet5,6, Nina Zhou7, Juliana Donohue1, Aline Bichsel1, Jeroen Schmitt8, Claudie Hooper5, Tamas Bartfai9, Sandrine Andrieu6,10, Bruno Vellas5,6
1Department of Nutrition and Brain Health, Nestlé Institute of Health Sciences, EPFL Campus, Lausanne, Switzerland
2Department of Neurology and Layton Aging and Alzheimer's Disease Center, Oregon Health & Science University, Portland, OR, USA
3Department of Medicine, Harvard Medical School, Boston, MA, USA
4Department of Neurology and Michigan Alzheimer's Disease Center, University of Michigan, Ann Arbor, MI, USA
5Department of Internal Medicine and Geriatrics, Gerontopole, CHU, Toulouse, France
6LEASP UMR1027 INSERM, University Paul Sabatier, France
7Department of Biostatistics, University of Michigan, Ann Arbor, MI, USA
8Clinical Development Unit, Nestle Research, Lausanne, Switzerland
9Department of Neurochemistry, Stockholm University, Sweden
10Department of Public Health, CHU de Toulouse, Toulouse, France

Tóm tắt

AbstractIntroductionMultinutrient approaches may produce more robust effects on brain health through interactive qualities. We hypothesized that a blood‐based nutritional risk index (NRI) including three biomarkers of diet quality can explain cognitive trajectories in the multidomain Alzheimer prevention trial (MAPT) over 3‐years.MethodsThe NRI included erythrocyte n‐3 polyunsaturated fatty acids (n‐3 PUFA 22:6n‐3 and 20:5n‐3), serum 25‐hydroxyvitamin D, and plasma homocysteine. The NRI scores reflect the number of nutritional risk factors (0–3). The primary outcome in MAPT was a cognitive composite Z score within each participant that was fit with linear mixed‐effects models.ResultsEighty percent had at lease one nutritional risk factor for cognitive decline (NRI ≥1: 573 of 712). Participants presenting without nutritional risk factors (NRI=0) exhibited cognitive enhancement (β = 0.03 standard units [SU]/y), whereas each NRI point increase corresponded to an incremental acceleration in rates of cognitive decline (NRI‐1: β = −0.04 SU/y, P = .03; NRI‐2: β = −0.08 SU/y, P < .0001; and NRI‐3: β = −0.11 SU/y, P = .0008).DiscussionIdentifying and addressing these well‐established nutritional risk factors may reduce age‐related cognitive decline in older adults; an observation that warrants further study.

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Alzheimer's and Dementia: Translational Research and Clinical Interventions

Tập 5

953-963

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