Abstract
PurposeTo investigate if dairy, meat, and fish intakes associate with dementia and cognitive performance.MethodsWe included 2497 dementia-free men from Eastern Finland, aged 42–60 years in 1984–1989 at the baseline examinations. Data on cognitive tests [Mini Mental State Exam (MMSE), trail making test (TMT), verbal fluency test (VFL), selective reminding test (SRT), and Russell’s adaptation of the visual reproduction test (VRT)] at the 4-year re-examinations were available for 482 men and on the ApoE phenotype for 1259 men. Data on dementia events were obtained by linkage to national health registers. Diet was assessed with baseline 4-day food records. Cox regression and analysis of covariance were used for analyses.ResultsDuring a mean 22-year follow-up, 337 men had a dementia diagnosis. Among the foods, only cheese intake associated with dementia risk (hazard ratio in the highest vs. the lowest quartile = 0.72, 95% confidence interval = 0.52–0.99, P-trend = 0.05). In the cognitive tests, higher non-fermented dairy and milk intakes associated with worse verbal fluency (VFT). Higher processed red meat intake associated with worse verbal (SRT) and visual memory (VRT), whereas higher unprocessed red meat intake associated with better general cognitive functioning (MMSE) and processing speed and executive functioning (TMT). Higher fish intake associated with better verbal memory (SRT). Among APOE-ε4 carriers, especially non-fermented dairy intake associated with higher risk of dementia outcomes, and higher fish intake indicated better cognitive performance.ConclusionAlthough higher intake of some food groups associated with cognitive performance, we found little evidence for associations with dementia risk.
Highlights
Alzheimer’s Disease International has estimated in 2019 that over 50 million people worldwide are suffering from dementia, causing yearly about one trillion-dollar global costs [1]
No evidence was found for the effect modification by the APOE-ε4 phenotype with the other tests (Supplemental Figs. 6–9). In this population-based cohort study, higher cheese intake associated with lower risk of incident dementia, whereas other dairy or meat subgroups or fish did not associate with the risk of incident dementia, and none of the foods associated with Alzheimer’s disease (AD) risk
Higher intakes of non-fermented dairy, total milk, and processed red meat associated with a worse performance in at least one cognitive test, whereas higher intakes of unprocessed red meat and fish associated with a better performance
Summary
Alzheimer’s Disease International has estimated in 2019 that over 50 million people worldwide are suffering from dementia, causing yearly about one trillion-dollar global costs [1]. By 2050, the number of people having dementia is likely to rise to over 150 million [1]. As cure for vascular and neurodegenerative diseases causing dementia does not yet exist, prevention or onset-delay are ways to lower the individual and social burden of the condition. One of the midlife modifiable factors for dementia may be diet [2]. European Journal of Nutrition (2022) 61:2531–2542 has had a protective association with the risk of dementia in several studies [2]. Dietary factors contribute to the risk of obesity, type 2 diabetes, hypercholesterolemia, and hypertension, which may in turn increase the risk of dementia [2]
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