Ready‐to‐eat cereal consumption and cognitive function in late life: Cache County Study on Memory, Health, and Aging

Abstract

Ready‐to‐eat breakfast cereal (RTEC) is a major source of many nutrients with potential benefits for cognitive health, but little is known about the association between RTEC consumption and cognitive function of aging men and women. We prospectively examined associations between frequency of RTEC consumption and cognitive function and decline among elderly men and women of the Cache County Study on Memory and Aging in Utah. In 1995, 3831 resident men and women 65 years of age or older completed a baseline survey that included a food frequency questionnaire. Cognition was assessed using an adapted version of the Modified Mini‐Mental State examination (3MS) at baseline and three subsequent interviews spanning approximately 7 years. Multivariable‐mixed models were used to estimate the effect of RTEC consumption on average 3MS score over time. Eating RTEC 1–6 times per week was associated with higher baseline 3MS scores than those consuming RTEC more or less frequently (≤ 3 times per month, ≥ 1 time per day; a difference of 0.36 and 0.64 3MS points, respectively; p‐value = 0.0078). This effect was maintained over 7 years of follow‐up (p‐value = 0.028). RTEC consumption of ≥ 1 time per day may be associated with less healthy dietary and lifestyle behaviors. RTEC is a nutrient dense food and when included as part of a varied diet may help to attenuate age‐related cognitive decline.