Open Access Repository

Energy and macronutrient intakes at breakfast and cognitive declines in community-dwelling older adults: a 9-year follow-up cohort study

Shang, X, Hill, E ORCID: 0000-0002-7587-9051, Li, Y and He, M 2021 , 'Energy and macronutrient intakes at breakfast and cognitive declines in community-dwelling older adults: a 9-year follow-up cohort study' , American Journal of Clinical Nutrition: A Journal Reporting The Practical Application of Our World-Wide Knowledge of Nutrition , doi: 10.1093/ajcn/nqaa403.

Full text not available from this repository.

Abstract

Background: It is unclear whether breakfast consumption and breakfast composition are independently associated with changes in cognition over a long-term period in older adults.Objectives: We aimed to examine the associations between energy and macronutrient intakes at breakfast and cognitive declines.Methods: We included 2935 participants aged 55-93 y at baseline from the China Health and Nutrition Survey in our analysis. Cognition was assessed in 1997, 2000, 2004, 2006, and 2015. Dietary intake was assessed using weighing methods in combination with 24-h food records.Results: Breakfast contributed to 25.9% of total energy intake of the day and percentages of breakfast energy intake from protein, fat, and carbohydrates were 12.8%, 11.5%, and 75.7%, respectively. During a median follow-up of 9 y, the β values for changes in global cognitive z-scores for Quintile 5 of protein and fat intakes at breakfast, with Quintile 1 as the reference, were 0.13 (95% CI: 0.01-0.25) and 0.17 (95% CI: 0.04-0.30), respectively. Substitution of 5% energy from carbohydrates with equivalent energy from protein (β, 0.06; 95% CI: 0.01-0.11) or fat (β, 0.05; 95% CI: 0.02-0.08) at breakfast was positively associated with the change in the global cognitive z-score. Energy intake at breakfast was not significantly associated with the global cognitive z-score. Similar results were found for the verbal memory z-score. The positive association of breakfast fat intake and the inverse association of breakfast carbohydrate intake with cognitive declines were stronger in urban residents.Conclusions: Higher intakes of protein and fat and lower intake of carbohydrates at breakfast were associated with a lower rate of cognitive decline in older adults. Substitution of carbohydrates with protein or fat intake at breakfast may help to delay or prevent cognitive declines.

Item Type: Article
Authors/Creators:Shang, X and Hill, E and Li, Y and He, M
Keywords: multimorbidity, epidemiology, patterns, disease, breakfast, cognitive decline, dietary carbohydrates, dietary fat; dietary protein, energy
Journal or Publication Title: American Journal of Clinical Nutrition: A Journal Reporting The Practical Application of Our World-Wide Knowledge of Nutrition
Publisher: Amer Soc Clinical Nutrition
ISSN: 0002-9165
DOI / ID Number: 10.1093/ajcn/nqaa403
Copyright Information:

Copyright The Author(s) 2021. Published by Oxford University Press on behalf of the American Society for Nutrition

Item Statistics: View statistics for this item

Actions (login required)

Item Control Page Item Control Page
TOP