scholarly journals Low Dietary Intakes of Vitamin K and Leafy Green Vegetables Are Individually Associated With Low Cognitive Functioning in A National Sample of U.S. Older Adults

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1306-1306
Author(s):  
Galya Bigman ◽  
Marius Emil Rusu
Keyword(s):  
Older Adults ◽  
Cognitive Functioning ◽  
Vitamin K ◽  
Test Score ◽  
Daily Intake ◽  
Word Recall ◽  
Dietary Vitamin ◽  
Digit Symbol Substitution Test ◽  
Leafy Greens ◽  
Prospective Study Design

Abstract Objectives This study aimed to examine the individual associations between dietary intake of vitamin K and leafy green vegetables with cognitive functioning in the US population of adults aged 60 years or older. Methods Cross-sectional data of older adults (≥60years; n = 2,342) from the 2011–2014 NHANES were analyzed. Dietary data were assessed by two 24-hour dietary recalls. ‘Low intake of vitamin K’ was defined as below the recommended daily intake (RDI) (i.e.,< 90mcg for women, < 120mcg for men). ‘Low intake of leafy green vegetables’ was defined as consuming below 90gr a day of green vegetables (e.g., broccoli, asparagus, green pees and beans) and below 30gr a day of leafy greens (e.g., kale, spinach, celery, and lettuce). The cognitive functioning assessment included four separate tests and their ‘overall score’: (1) The Consortium to Establish a Registry for Alzheimer's Disease (CERAD) word learning test; (2) Delayed Word Recall (DWR); (3) the Animal Fluency Test (AFT); (4) the Digit Symbol Substitution Test (DSST). Low cognitive functioning was defined as receiving the lowest 20th percentile on each test score. Weighted logistic regressions examined the study aims by tests while controlling for associated covariates: age, sex, race/ethnicity, socioeconomics, body mass index, lifestyle factors, energy intake, chronic diseases, and antithrombotic medication. Results More than half of the sample (55%) did not consume sufficient intake of vitamin K a day, and about two thirds (66%) were defined as having low intake of leafy green vegetables. The multivariable model showed that participants with low intake of vitamin K are more likely, by 45–111%, to have low cognitive functioning than those with sufficient intake of vitamin K (overall score: Odds Ratio (OR) = 1.75, 95% CI: 1.36–2.26). Participants with low intake of leafy green vegetables had higher odds of having low cognitive functioning in three tests (i.e., CERAD, DWR, AFT) (ORs = 1.40–1.57) and in the overall test score (OR = 1.46, 95% CI: 1.14–1.87) than those who consumed ≥90 gr of green vegetables or ≥30 gr of leafy greens a day. Conclusions Low intakes of dietary vitamin K and leafy green vegetables might be linked with cognitive function impairment in older adults. The causality of such associations needs to be examined using prospective study design or interventions. Funding Sources N/A.

Vitamin K Intake and Sensitivity to Warfarin in Patients Consuming Regular Diets

1999 ◽  
Vol 81 (03) ◽  
pp. 396-399 ◽  
Author(s):  
Aharon Lubetsky ◽  
Edit Dekel-Stern ◽  
Angela Chetrit ◽  
Flora Lubin ◽  
Hillel Halkin
Keyword(s):  
Steady State ◽  
Vitamin K ◽  
Body Surface ◽  
Clinical Studies ◽  
Case Reports ◽  
Daily Intake ◽  
Warfarin Dose ◽  
Dietary Vitamin ◽  
Sensitivity Index ◽  
Anticoagulated Patients

SummaryThe effect of dietary vitamin K intake on warfarin sensitivity is known only from case reports and few small clinical studies. We followed 50 patients commencing warfarin and consuming their regular diets (for 8 weeks) to study this relationship. A one-week recall dietary questionnaire was completed at weeks 2 and 8. Daily intake of nutrients and vitamin K was calculated from standard tables. Warfarin sensitivity index (WSI) was defined as final INR/final warfarin dose (mg/day/m2 of body surface area) (week 8). Vitamin K intake was 17-974 (median: 179) μg/day. Median WSI was 0.82 (0.31-4.47). A WSI value of 1.1 significantly separated excess (≥250 μg/day) from normal (<250 μg/day) vitamin K consumers (16/18 vs. 15/32, respectively, p <0.01). The former had lower day 5 INR (median: 1.9 vs. 3.0, p <0.001), needed more warfarin to achieve INR ≥2.0 (32.0 ± 9.2 mg vs. 25.4 ± 6.4 mg, p = 0.009) and required a higher maintenance steady state warfarin dose (5.7 ± 1.7 mg/day vs. 3.5 ± 1.0 mg/day, p <0.001).We conclude that in 32% (16/50) of anticoagulated patients under usual dietary conditions sensitivity to warfarin is decreased by vitamin K intake ≥250 μg/day.

scholarly journals Digit symbol substitution test score and hyperhomocysteinemia in older adults

Medicine ◽  
2016 ◽  
Vol 95 (35) ◽  
pp. e4535 ◽  
Author(s):  
Wen-Chuin Hsu ◽  
Yi-Chuan Chu ◽  
Hon-Chung Fung ◽  
Yau-Yau Wai ◽  
Jiun-Jie Wang ◽  
...  
Keyword(s):  
Older Adults ◽  
Test Score ◽  
Digit Symbol Substitution Test ◽  
Digit Symbol ◽  
Digit Symbol Substitution ◽  
Symbol Substitution

Development of a Self-Assessment Instrument to Determine Daily Intake and Variability of Dietary Vitamin K

2000 ◽  
Vol 19 (6) ◽  
pp. 801-806 ◽  
Author(s):  
R. Rebecca Couris ◽  
Gary R. Tataronis ◽  
Sarah L. Booth ◽  
Gerard E. Dallal ◽  
Jeffrey B. Blumberg ◽  
...  
Keyword(s):  
Vitamin K ◽  
Daily Intake ◽  
Assessment Instrument ◽  
Dietary Vitamin ◽  
Self Assessment

Increased dietary vitamin K intake is associated with less severe subjective memory complaint among older adults

Maturitas ◽  
2016 ◽  
Vol 93 ◽  
pp. 131-136 ◽  
Author(s):  
Anne Soutif-Veillon ◽  
Guylaine Ferland ◽  
Yves Rolland ◽  
Nancy Presse ◽  
Kariane Boucher ◽  
...  
Keyword(s):  
Older Adults ◽  
Vitamin K ◽  
Dietary Vitamin ◽  
Subjective Memory ◽  
Memory Complaint ◽  
Subjective Memory Complaint

scholarly journals Effect of food composition on vitamin K absorption in human volunteers

1996 ◽  
Vol 76 (2) ◽  
pp. 223-229 ◽  
Author(s):  
Birgit L. M. G. Gijsbers ◽  
Kon-Siong G. Jie ◽  
Cees Vermeer
Keyword(s):  
Vitamin K ◽  
Pharmaceutical Preparation ◽  
Daily Intake ◽  
Food Composition ◽  
Dietary Vitamin ◽  
Food Components ◽  
Human Volunteers ◽  
Effect Of Food ◽  
Membrane Bound ◽  
Experimental Group

The human vitamin K requirement is not known precisely, but the minimal requirement is often assumed to be between 0·5 and 1 x 10−6g/kg body weight. In the present study we addressed the question to what extent circulating vitamin K concentrations are influenced by the form in which the vitamer is consumed. The experimental group consisted of five healthy volunteers who received phylloquinone after an overnight fast. On the first day of three successive weeks the participants consumed 1 mg (2·2 µmol) phylloquinone, either in the form of a pharmaceutical preparation (Konakion®), or in the form of spinach + butter, or as spinach without added fat. Circulating phylloquinone levels after spinach with and without butter were substantially lower (7·5- and 24·3-fold respectively) than those after taking the pharmaceutical concentrate. Moreover, the absorption of phylloquinone from the vegetables was 1·5 times slower than from Konakion. In a second experiment in the same five volunteers it was shown that relatively high amounts of menaquinone-4 enter the circulation after the consumption of butter enriched with this vitamer. It is concluded that the bioavailability of membrane-bound phylloquinone is extremely poor and may depend on other food components, notably fat. The bioavailability of dietary vitamin K (phylloquinone+menaquinones) is lower than generally assumed, and depends on the form in which the vitamin is ingested. These new insights may lead to a revision of the recommended daily intake for vitamin K.

scholarly journals Phylloquinone (vitamin K1) intakes and food sources in 18–64-year-old Irish adults

2004 ◽  
Vol 92 (1) ◽  
pp. 151-158 ◽  
Author(s):  
Paula Duggan ◽  
Kevin D. Cashman ◽  
Albert Flynn ◽  
Caroline Bolton-Smith ◽  
Máiréad Kiely
Keyword(s):  
Vitamin K ◽  
Bone Health ◽  
Smoking Status ◽  
Daily Intake ◽  
Food Composition ◽  
Food Sources ◽  
Dietary Vitamin ◽  
Dietary Intakes ◽  
Food Diary ◽  
The North

AbstractDietary vitamin K1(phylloquinone) levels that are sufficient to maintain normal blood coagulation may be sub-optimal for bone, and habitual low dietary intakes of vitamin K may have an adverse effect on bone health. The objective of the present study was to measure the intake and adequacy of phylloquinone intake and the contribution of foods to phylloquinone intake in a nationally representative sample of Irish adults. The North/South Ireland Food Consumption Survey database was used, which contains data collected using a 7 d food diary in a randomly selected sample of Irish adults aged 18–64 years (n1379; 662 men and 717 women). Phylloquinone intakes were estimated using recently compiled food composition data for phylloquinone. The mean daily intake of phylloquinone from food sources was 79 (sd 44) μg. Intakes were significantly higher (P>0·001) in men than in women at levels of 84 and 75quest;μgsol;d. The main contributors to phylloquinone intakes were vegetables (48%), particularly green vegetables (26%). Potatoes (including chipped and fried potatoes), dairy products and fat spreads contributed 10% each and meat contributed 8%. In men, social class and smoking status influenced phylloquinone intakes. Of the population, 52% had phylloquinone intakes below 1 μg/kg body weight and only 17% of men and 27% of women met the US adequate intakes of 120 and 90 μg/d, respectively. The present study shows that habitual phylloquinone intakes in Irish adults are low, which may have implications for bone health.

scholarly journals Markers of a plant-based diet relate to memory and executive function in older adults

2020 ◽  
Author(s):  
Michelle Marie Ramey ◽  
Grant S Shields ◽  
Andrew P. Yonelinas
Keyword(s):  
Older Adults ◽  
Executive Function ◽  
Dietary Pattern ◽  
Principal Component ◽  
Cross Sectional Study ◽  
Word Recall ◽  
Long Term Memory ◽  
Digit Symbol Substitution Test ◽  
Cross Sectional ◽  
Symbol Substitution

Background: Although it is widely known that consumption of plant-based foods is important for physical health, little is known about the relationship between plant-based foods and cognitive health. Emerging evidence suggests that some macronutrients may exert effects on cognition, but it is unclear which domains of cognition are involved; more importantly, it is unknown how a plant-based dietary pattern relates to cognition.Objective: To examine associations between a plant-based dietary pattern and multiple cognitive functions (i.e., memory and two aspects of executive function).Methods: Participants were 3,039 older adults who participated in the 2011-2014 waves of the National Health and Nutrition Examination Survey (NHANES). The present cross-sectional study used data on macronutrient intake from two 24-hour dietary interviews, as well as performance on tests of long-term memory and executive function (i.e., delayed word recall, digit symbol substitution test, and animal fluency). Principal component analysis was used to extract a dietary pattern consistent with a plant-based diet.Results: Greater adherence to a dietary pattern consistent with a plant-based diet was related to better performance on all cognitive tasks. Secondary analyses indicated that the associations between a plant-based dietary pattern and executive function accounted for the association between a plant-based dietary pattern and memory. Furthermore, this same plant-based dietary pattern was associated with reduced baseline inflammation in a separate dataset.Conclusions: Experimental manipulations are needed to determine the direction and timescale of the observed associations, but these results suggest that a plant-based diet is related to better cognition, especially through improved executive control. Future work should also attempt to extend these results by examining potential mechanisms underlying these associations, such as reduced inflammation.

scholarly journals The Moderating Role of Age on Cognition Among Old Cancer Survivors: Comparison With Older Adults Without Cancer

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. 148-148
Author(s):  
Kun Wang ◽  
Hee Yun Lee ◽  
Jessica Neese
Keyword(s):  
Older Adults ◽  
Cancer Survivors ◽  
Cognitive Functioning ◽  
Mental Status ◽  
Age Groups ◽  
Experimental Studies ◽  
Word Recall ◽  
Surprising Result ◽  
Age Group ◽  
Cancer History

Abstract Considering that 64% of cancer survivors are older adults, it is plausible that the overlap of cancer and old age may worsen older cancer survivors’ cognitive functioning. The current study aimed to test the effect of cancer history on cognition in comparison with older adults without cancer history and examine how age groups moderated the association between cancer and cognition. A subsample of 9197 participants drawn from the Health and Retirement Study (HRS) Wave13 were included in this cross-sectional study. Total word recall (score range: 0-20), mental status (0-15), and total cognition (0-35) were the three continuous dependent variables. Multilinear regressions were conducted with and without the interaction term (cancer history * age group). Findings showed cancer survivors tended to be older, Non-Hispanic white males, and higher educational attainment. Cancer history (B= .14, p&lt; .05) was significant only for mental status. Cancer survivors had higher mental status scores than older adults without cancer history. The moderation effects of age groups on total word recall (p&lt; .05), mental status (p&lt; .01) and total cognition (p&lt; .01) were significant only in the 85+ group. After adjusting for other variables, cancer survivors in the 85+ age group had significantly higher mental status and total cognition scores than their non-cancer counterparts. Posttraumatic growth can potentially explain the surprising result that older cancer survivors had higher cognition scores. Another possible explanation is that high cognitive functioning lengthened survival, and not cancer increased cognition. More experimental studies are needed to explore the current study’s findings further.

Patients with unstable control have a poorer dietary intake of vitamin K compared to patients with stable control of anticoagulation

2005 ◽  
Vol 93 (05) ◽  
pp. 872-875 ◽  
Author(s):  
Elizabeth Sconce ◽  
Tayyaba Khan ◽  
Jennifer Mason ◽  
Faye Noble ◽  
Hilary Wynne ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Vitamin K ◽  
Daily Intake ◽  
Daily Basis ◽  
Dietary Vitamin ◽  
Variable Response ◽  
Oral Vitamin ◽  
Dietary Records ◽  
The Mean ◽  
Stable Control

SummaryEvidence suggests that alterations in the dietary intake of vitamin K can affect anticoagulation response to warfarin. It is possible that a low and erratic intake of dietary vitamin K is at least partly responsible for the variable response to warfarin in patients with unstable control of anticoagulation. Twenty-six patients with unstable and twenty-six with stable control of anticoagulation completed dietary records of all foods and drinks consumed on a daily basis for two consecutive weeks. The mean daily intake of vitamin K in unstable patients was considerably lower than that for stable patients during the study period (29±17μg v. 76±40µg). The logarithm of vitamin K intake was consistently and significantly lower in the unstable patients than the stable patients over the two week period (5.9±0.4µg v. 6.9±0.5µg; p<0.001; 95% CI: 0.7–1.2). Changes in vitamin K intake between weeks 1 and 2 of the study were negatively correlated with changes in International Normalised Ratio (INR) amongst the unstable patients, however this failed to reach significance (r=-0.25; p=0.22). Daily supplementation with oral vitamin K in unstable patients could lead to a more stable anticoagulation response to warfarin.

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