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Association of Dietary Factors with Cognitive Impairment in Older Women  

Kim, Jin-Hee (Department of Preventive Medicine and Public Health, Ajou University School of Medicine)
Han, Geun-Shik (Department of Information System Engineering, College of Information Sciences, Hanshin University)
Lee, Yun-Hwan (Department of Preventive Medicine and Public Health, Ajou University School of Medicine)
Publication Information
Journal of Preventive Medicine and Public Health / v.37, no.2, 2004 , pp. 174-181 More about this Journal
Abstract
Objective : To examine the association between dietary factors and cognitive impairment in older Korean women living in the community. Methods : Wave 2 data, from the Suwon Longitudinal Aging Study (SLAS), of 365 women aged 65 years or over, were used. The Korean version of the 30-point Mini-Mental State Examination (MMSE-K) was used to assess cognitive impairment (score$\geq$19). Dietary habits and frequencies of food group consumption were also examined. Results : A total of 67 women (18.4%) were found to be cognitively impaired. In bivariate analyses, nondietary factors, such as age, marital status, education, income, self-rated health, depression, emotional support, social activity, exercise, and dietary factors, such as self-rated nutritional status, frequency of beans and bean products and milk and dairy products consumption were associated with cognitive impairment. In the multivariate analysis, a higher frequency ($\geq$1 vs. <1 time/day) of beans and bean products (OR=0.48, 95% CI: 0.23-0.99) and milk and dairy products (OR=0.25, 95% CI: 0.10-0.61) consumption was inversely associated with cognitive impairment, after adjustment for non-dietary factors. Conclusion : These results suggest that dietary factors may play a significant role in cognitive impairment of older Korean women.
Keywords
Aged; Cognition; Diet; Women;
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