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Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people

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Abstract

Background

Some authors have indicated that the cognitive decline may be due to an inadequate nutritional status.

Aim of study

To determine the association between food and nutrient intakes and cognitive capacity score in a group of institutionalized elderly people.

Methods

The study subjects were 178 elderly (≥65 years of age) institutionalized people from the Madrid region. The diets of these subjects were recorded using the precise weighing method over a 7-day period, and their cognitive capacity assessed using the Short Portable Mental Status Questionnaire (SPMSQ). Subjects were grouped into those who did not incur errors (SPMSQ = 0) and who incurred one or more errors (SPMSQ > 0). Since an association was seen between the SPMSQ test score and age (r = 0.2030; p < 0.01), the subjects were also grouped according to whether they were above or below the percentile 50 (P50) for this variable (83 years).

Results

The subjects with no errors in the SPMSQ test (32%) consumed greater quantities of cereals, eggs, oils, and fats. After adjusting for energy intake and educational level an inverse association was seen between fish and vegetable consumption and cognitive capacity score. In addition, these subjects had greater intakes of carbohydrates, polyunsaturated fatty acids, riboflavin, and vitamins C, D, and E. After adjusting for energy intake, a negative relationship was found between cognitive capacity score and the intake of fibre, vitamin B6, and folic acid.

Conclusion

In general, the subjects of our study showed an adequate mental capacity, but those who made no errors in the SPMSQ test had more satisfactory diets. This shows the importance of the diet in the maintenance of cognitive function.

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Abbreviations

SPMSQ:

Short Portable Mental State Questionnaire

MMSE:

Mini Mental State Examination

BMI:

Body mass index

PUFAs:

Polyunsaturated fatty acids

MUFAs:

Monounsaturated fatty acids

SFAs:

Saturated fatty acids

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Acknowledgment

This work was funded by Unilever Netherlands via the Universidad-Empresa project (138/2000).

Conflict of interest statement

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, 28040, Madrid, Spain

    Aránzazu Aparicio Vizuete, Elena Rodríguez-Rodríguez, Ana María López-Sobaler & Rosa María Ortega

  2. Servicio de Geriatría, Hospital de Cantoblanco-Gregorio Marañón, Crta de Colmenar km 14.5, Madrid, Spain

    Francisco Robles

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  1. Aránzazu Aparicio Vizuete
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  2. Francisco Robles
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  3. Elena Rodríguez-Rodríguez
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  4. Ana María López-Sobaler
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  5. Rosa María Ortega
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Correspondence to Aránzazu Aparicio Vizuete.

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Aparicio Vizuete, A., Robles, F., Rodríguez-Rodríguez, E. et al. Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people. Eur J Nutr 49, 293–300 (2010). https://doi.org/10.1007/s00394-009-0086-y

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  • DOI: https://doi.org/10.1007/s00394-009-0086-y

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