Associations Between Dietary Fat Quality and Cognitive Function Among Adults: The Hispanic Community Health Study/Study of Latinos

Abstract

Abstract Objectives Individual fatty acids (FA) within dietary fat classes [saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), and trans FA (TFA)] may differentially affect risk of cognitive impairment. This has received little attention by most previous studies of diet and cognitive function, and few studies are available among Hispanic/Latinos. Our objective was to quantify associations of dietary FA (DFA) patterns with cognitive function among Hispanic/Latinos residing in the US. Methods This is a cross-sectional analysis of participants of the Hispanic Community Health Study/Study of Latinos, a diverse cohort recruited from 2008–11 (n = 7842, mean age 55 y, 62% female). Dietary data are from two 24-hr recalls; the National Cancer Institute method was used to estimate usual nutrient intake. Total animal and plant MUFA variables and 26 FA were used to derive DFA patterns by principal components analysis. Global cognitive function was calculated as the average z-score from 3 cognitive tests [Word Fluency (WF), Spanish English Verbal Learning Test (B-SEVLT) sum, and Digit Symbol Substitution (DSS)]. Survey linear regression models, were adjusted for a number of confounders including, but not limited to education, depressive symptoms, ethnicity, study site, physical activity, and total energy. Results DFA patterns were characterized by greater consumption of long-chain SFA, animal MUFA, and TFA (Factor 1); short to medium-chain SFA (Factor 2); very-long-chain PUFA (Factor 3); very-long-chain SFA, plant MUFA and essential PUFA (Factor 4). Each 1-SD increase in only Factor 2 or 4 was associated with a 0.03 ± 0.01 SD or 0.02 ± 0.01 SD higher global cognitive function score, respectively (P < 0.05). Factor 2 was positiviely associated with DSS and B-SEVLT scores (P < 0.05). Factors 1 and 4 were positively associated with DSS scores (P < 0.05). Factor 3 was not significantly associated with any cognitive function measure. Conclusions Our findings suggest that intake of short to medium-chain SFA, and of plant based MUFA, SFA, and PUFA, may be associated with a small benefit on global cognitive function among Hispanic/Latino adults. Null associations were observed with a very-long-chain PUFA pattern, which may be partly due to low fish consumption. Prospective studies conducted in similar and other populations are needed to confirm our results. Funding Sources None.