一项大样本社区研究中的鱼类摄取与年龄相关认知功能下降的关系

作     者：Morris M.C. Evans D.A. Tangney C.C. 方伯言 

作者机构：Rush Institute for Healthy Aging Rush University Medical Center 1645 W Jackson Chicago IL 60612 United States Dr. 

出 版 物：《世界核心医学期刊文摘（神经病学分册）》 (Digest of the World Core Medical Journals:Clinical Neurology)

年 卷 期：2006年第2卷第6期

页      面：7-8页

学科分类：1002[医学-临床医学] 100210[医学-外科学(含：普外、骨外、泌尿外、胸心外、神外、整形、烧伤、野战外)] 100212[医学-眼科学] 10[医学] 

主　　题：认知功能下降 年龄相关性 社区研究 ω-3多不饱和脂肪酸 鱼类 摄取 大样本 ω-3脂肪酸 功能评分 饮食结构 

摘      要：Background: Dietary intake of fish and the ω-3 fatty acids have been associated with lower risk of Alzheimer disease and stroke. Objective: To examine whether intakes of fish and the ω-3 fatty acids protect against age-related cognitive decline. Design: Prospective cohort study. Setting: Geographically defined Chicago, Ill, community. Participants: Residents, 65 years and older, who participated in the Chicago Health and Aging Project. Main Outcome Measure: Change in a global cognitive score estimated from mixed models. The global score was computed by summing scores of 4 standardized tests. Inhome cognitive assessments were performed 3 times over 6 years of follow-up. Results: Cognitive scores declined on average at a rate of 0.04 standardized units per year (SU/y). Fish intake was associated with a slower rate of cognitive decline in mixed models adjusted for age, sex, race, education, cognitive activity, physical activity, alcohol consumption, and total energy intake. Compared with a decline rate in score of -0.100 SU/y among persons who consumed fish less than weekly, the rate was 10%slower (-0.090 SU/y) among persons who consumed 1 fish meal per week and 13%slower (-0.088 SU/y) among persons who consumed 2 or more fish meals per week. The fish association was not accounted for by cardiovascular-related conditions or fruit and vegetable consumption but was modified after adjustment for intakes of saturated, polyunsaturated, and trans fats. There was little evidence that the ω-3 polyunsaturated fatty acids were associated with cognitive change. Conclusions: Fish consumption may be associated with slower cognitive decline with age. Further study is needed to determine whether fat composition is the relevant dietary constituent.