Diet and general cognitive ability in the UK Biobank dataset

Abstract Accumulating evidence suggests that dietary interventions might have potential to be used as a strategy to protect against age-related cognitive decline and neurodegeneration, as there are associations between some nutrients, food groups, dietary patterns, and some domains of cognition. In...

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Autores principales:	Piril Hepsomali, John A. Groeger
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/024731c1e1434231bc9c335bf78cb610
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spelling	oai:doaj.org-article:024731c1e1434231bc9c335bf78cb6102021-12-02T15:02:40ZDiet and general cognitive ability in the UK Biobank dataset10.1038/s41598-021-91259-32045-2322https://doaj.org/article/024731c1e1434231bc9c335bf78cb6102021-06-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-91259-3https://doaj.org/toc/2045-2322Abstract Accumulating evidence suggests that dietary interventions might have potential to be used as a strategy to protect against age-related cognitive decline and neurodegeneration, as there are associations between some nutrients, food groups, dietary patterns, and some domains of cognition. In this study, we aimed to conduct the largest investigation of diet and cognition to date, through systematically examining the UK Biobank (UKB) data to find out whether dietary quality and food groups play a role on general cognitive ability. This cross-sectional population-based study involved 48,749 participants. UKB data on food frequency questionnaire and cognitive function were used. Also, healthy diet, partial fibre intake, and milk intake scores were calculated. Adjusted models included age, sex, and BMI. We observed associations between better general cognitive ability and higher intakes of fish, and unprocessed red meat; and moderate intakes of fibre, and milk. Surprisingly, we found that diet quality, vegetable intake, high and low fibre and milk intake were inversely associated with general cognitive ability. Our results suggest that fish and unprocessed red meat and/or nutrients that are found in fish and unprocessed red meat might be beneficial for general cognitive ability. However, results should be interpreted in caution as the same food groups may affect other domains of cognition or mental health differently. These discrepancies in the current state of evidence invites further research to examine domain-specific effects of dietary patterns/food groups on a wide range of cognitive and affective outcomes with a special focus on potential covariates that may have an impact on diet and cognition relationship.Piril HepsomaliJohn A. GroegerNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Piril Hepsomali John A. Groeger Diet and general cognitive ability in the UK Biobank dataset
description	Abstract Accumulating evidence suggests that dietary interventions might have potential to be used as a strategy to protect against age-related cognitive decline and neurodegeneration, as there are associations between some nutrients, food groups, dietary patterns, and some domains of cognition. In this study, we aimed to conduct the largest investigation of diet and cognition to date, through systematically examining the UK Biobank (UKB) data to find out whether dietary quality and food groups play a role on general cognitive ability. This cross-sectional population-based study involved 48,749 participants. UKB data on food frequency questionnaire and cognitive function were used. Also, healthy diet, partial fibre intake, and milk intake scores were calculated. Adjusted models included age, sex, and BMI. We observed associations between better general cognitive ability and higher intakes of fish, and unprocessed red meat; and moderate intakes of fibre, and milk. Surprisingly, we found that diet quality, vegetable intake, high and low fibre and milk intake were inversely associated with general cognitive ability. Our results suggest that fish and unprocessed red meat and/or nutrients that are found in fish and unprocessed red meat might be beneficial for general cognitive ability. However, results should be interpreted in caution as the same food groups may affect other domains of cognition or mental health differently. These discrepancies in the current state of evidence invites further research to examine domain-specific effects of dietary patterns/food groups on a wide range of cognitive and affective outcomes with a special focus on potential covariates that may have an impact on diet and cognition relationship.
format	article
author	Piril Hepsomali John A. Groeger
author_facet	Piril Hepsomali John A. Groeger
author_sort	Piril Hepsomali
title	Diet and general cognitive ability in the UK Biobank dataset
title_short	Diet and general cognitive ability in the UK Biobank dataset
title_full	Diet and general cognitive ability in the UK Biobank dataset
title_fullStr	Diet and general cognitive ability in the UK Biobank dataset
title_full_unstemmed	Diet and general cognitive ability in the UK Biobank dataset
title_sort	diet and general cognitive ability in the uk biobank dataset
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/024731c1e1434231bc9c335bf78cb610
work_keys_str_mv	AT pirilhepsomali dietandgeneralcognitiveabilityintheukbiobankdataset AT johnagroeger dietandgeneralcognitiveabilityintheukbiobankdataset
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Diet and general cognitive ability in the UK Biobank dataset

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