OPEN ACCESS ARTICLE – An Inflammation-related Nutrient Pattern is Associated with Both Brain and Cognitive Measures in a Multiethnic Elderly Population – Current Alzheimer Research

Journal: Current Alzheimer Research

Author(s): Yian Gu*, Jennifer J. Manly, Richard P. Mayeux, Adam M. Brickman

 

Abstract:

Background: Accumulating evidence suggests that dietary factors are associated with Alzheimer’s disease, cognition, and brain health in older adults. It is however unclear whether inflammation explains this association.

Objective: To examine whether an inflammation-related nutrient pattern (INP) was associated with neuroimaging and cognitive measures of brain health.

Method: The current cross-sectional study included 330 non-demented elderly (mean age 79 years at MRI scan) participants in a multi-ethnic, community-based cohort study who had information on nutritional intake (estimated from food frequency questionnaire), circulating C-reactive protein and interleukin- 6 (measured by ELISA), MRI scans, and cognition. Diet and blood samples were collected approximately 5.3 years prior to the MRI and cognitive test visit. We used a reduced rank regression model to derive an INP based on 24 nutrients’ relationship with CRP and interleukin-6. We examined the association of the INP with brain and cognitive measures using regression models adjusted for age, sex, race/ethnicity, education, caloric intake, APOE genotype, body mass index, and vascular burden, as well as intracranial volume for the brain MRI measures.

Results: The INP was characterized by low intake (effect loading <-0.15) of calcium, vitamins (D, E, A, B1, B2, B3, B5, B6), folate, Ω-3 poly-unsaturated fatty acids, and high intake (>0.15) of cholesterol. As designed, this INP was positively correlated with CRP (Pearson’s r=0.25 p=0.005) and interleukin-6 (r=0.30, p<0.0001). Each unit increase in INP was associated with 36.8 cm3 (p=0.023) smaller total brain volume and 0.21 (p=0.038) lower visuospatial z-score. Mediation analysis showed that TGMV (b=0.002, p=0.003) was associated with visuospatial cognitive function, and there was a significant mediation effect by TGMV (indirect effect: -0.049, 95% CI: -0.1121 ~ -0.0131) for the association between INP and visuospatial cognitive score.

Conclusions: Among older adults, a diet with high inflammatory potential is associated with less favorable brain and cognitive health.

Read more here: http://www.eurekaselect.com/158749

 

Highlighted Article – The Role of Diet in Patients with Metabolic Syndrome – Current Medicinal Chemistry

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To access this article, please visit: http://www.eurekaselect.com/152533

Food Enhances Intelligence!

We have always known the fact that food is essential for keeping us alive and healthy. But this is a general statement, so the scientists have been on the mission to understand how food keeps us healthy – both physically and mentally. Keeping our focus on mental health we need to understand how food and nutrition keeps our brain healthy.

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Recently, scientists from the University of Illinois studied the Mediterranean diet and found out that the oils and nuts carry nutrients that are very good for the brain. The dorsal networks in the brain is the key area concerned with intelligence and cognitive thinking. The Mediterranean diet includes nutrients called monounsaturated fatty acids MUFAs that the researchers found, were responsible for building the networks and enhancing thinking abilities.

The study is just the beginning and has loads to offer for scientists as they progress in this direction.

To read the latest research articles on neurology, visit: http://benthamscience.com/browse-by-subject/medicine/#ANCHSC34

An Apple A Day Could Keep Obesity Away

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Scientists at Washington Province University have concluded that non digestible chemical compound in apple may help prevent disorder associated with obesity. The written report, mutation to be the first to assess this compound in apple cultivars grown in the Pacific Ocean Northwest, appears in October’s print edition of the journal Food Chemistry.

“We know that, in general, apples are a good source of this non digestible chemical compound but there are differences in smorgasbord,” says a well known intellectual nourishment scientist, the study’s booster cable researcher. “Results from this study will help consumer to discriminate between apple multifariousness that can aid in the battle against obesity.”

Despite being subjected to chewing, abdomen acid and digestive enzyme, these compounds remain intact when they orbit the colon.