Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis

식품 섭취와 인지기능장애와의 관계: 체계적 문헌고찰 및 메타분석

  • Kim, Yoo-Gyeong (Department of Food and nutrition, Duksung Women's university) ;
  • Kim, Kyung-Hee (Department of Food and nutrition, Duksung Women's university)
  • 김유경 (덕성여자대학교 식품영양학과) ;
  • 김경희 (덕성여자대학교 식품영양학과)
  • Received : 2020.12.03
  • Accepted : 2020.12.15
  • Published : 2020.12.31


This systematic review and meta-analysis aimed to determine whether food intake is effective in preventing diseases related to cognitive impairment. We searched English databases namely MEDLINE, PubMed and ScienceDirect from 2000 to May 2020, and Korean databases namely RISS, KISS, and DBPIA from 1990 to May 2020. We divided the data into 15 groups using the food group classification of the Korean Nutrition Society (KNS). The effect size (Cohen's d) was estimated using a random-effect model, and a 95% confidence interval was calculated for each study. We included 17 cross-sectional studies and 7 cohort studies which involved 45,115 participants. As a result of analyzing the subgroups in the Asian population of both sexes, it was observed that grain intake has a protective effect against cognitive impairment. For females, pulses and fish also have a protective role against cognitive impairment. In the case of seaweed, a negative relationship was found with a moderate protective effect against cognitive impairment (Cohen's d:-0.533, 95% CI: -0.939, -0.126; p=0.010) in Korean studies. Dairy products are associated with an increased risk of cognitive impairment in the American and European population but drinking alcohol is associated with a lower impairment risk. These results provide a basis for formulating the dietary guidelines for preventing dementia for each country.



This work was supported by grants from Duksung Women's University Research 2019.


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