scholarly journals Midlife Dietary Intakes of Monounsaturated Acids, n–6 Polyunsaturated Acids, and Plant-Based Fat Are Inversely Associated with Risk of Cognitive Impairment in Older Singapore Chinese Adults

2019 ◽  
Vol 150 (4) ◽  
pp. 901-909 ◽  
Author(s):  
Yi-Wen Jiang ◽  
Li-Ting Sheng ◽  
Xiong-Fei Pan ◽  
Lei Feng ◽  
Jian-Min Yuan ◽  
...  
Keyword(s):  
Cognitive Impairment ◽  
Dietary Fat ◽  
Cohort Analysis ◽  
The Elderly ◽  
Health Study ◽  
Inverse Association ◽  
Fat Intake ◽  
Total Carbohydrate ◽  
Dietary Fat Intake ◽  
Singapore Chinese

ABSTRACT Background Previous studies have shown inconsistent results for the relation between dietary fat intake and cognitive function in the elderly. Furthermore, prospective studies on this topic among the Chinese population are scarce. Objectives We aimed to examine the association between midlife dietary fat intake and risk of cognitive impairment in the elderly. Methods Prospective cohort analysis was conducted among 16,736 participants from the Singapore Chinese Health Study. Dietary information was assessed by a validated FFQ at baseline (1993–1998) when participants aged 45–74 y (mean: 53.5; SD: 6.22). Cognitive impairment was identified using the Singapore modified Mini-Mental State Examination at the third follow-up visit (2014–2016) when participants aged 61–96 y (mean: 73.2; SD: 6.41). Multivariable logistic regression models were used to calculate ORs and 95% CIs. Results Cognitive impairment was presented in 2397 participants. When substituted for total carbohydrate, dietary fat intake was inversely related to cognitive impairment (OR comparing extreme quartiles: 0.80; 95% CI: 0.67, 0.94; P-trend = 0.003). The OR (95% CI) comparing extreme quartiles of specific dietary fats was 1.08 (0.89, 1.31; P-trend = 0.51) for SFAs, 0.80 (0.64, 0.99; P-trend = 0.02) for MUFAs, 0.84 (0.72, 0.99; P-trend = 0.02) for PUFAs, 0.92 (0.77, 1.09; P-trend = 0.49) for n–3 PUFAs, and 0.83 (0.70, 0.98; P-trend = 0.01) for n–6 PUFAs. An inverse association was found for plant-based fat (OR: 0.84; 95% CI: 0.72, 0.98; P-trend = 0.02), but not for animal-based fat (OR: 0.96; 95% CI: 0.81, 1.15; P-trend = 0.76). When substituted for SFAs, the OR (95% CI) was 0.77 (0.61, 0.97; P-trend = 0.02) for MUFAs and 0.82 (0.70, 0.95; P-trend = 0.003) for PUFAs. Conclusions We found that substitution of total carbohydrate or SFAs with MUFAs and PUFAs, particularly n–6 PUFAs, was related to a lower risk of cognitive impairment in elderly Chinese participants. In addition, an inverse association with cognitive impairment was found for plant-based fat.

scholarly journals Dietary Intakes of Fatty Acids in Midlife and Risk of Cognitive Impairment in Late Life: The Singapore Chinese Health Study (P01-009-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Yiwen Jiang ◽  
Liting Sheng ◽  
Jian-Min Yuan ◽  
Woon-Puay Koh ◽  
An Pan
Keyword(s):  
Fatty Acids ◽  
Cognitive Impairment ◽  
Lower Risk ◽  
Health Study ◽  
Fat Intake ◽  
Dietary Intakes ◽  
Chinese Adults ◽  
Total Carbohydrate ◽  
Singapore Chinese

Abstract Objectives We aimed to examine the association between dietary intakes of fat and risk of cognitive impairment in Chinese adults, which has rarely been evaluated. Methods The Singapore Chinese Health Study is an ongoing cohort among Chinese adults living in Singapore. Dietary information was assessed by a validated food-frequency questionnaire at baseline (1993–1998) when the participants were aged 45–74 years old. Cognitive impairment was identified using modified Singapore version of Mini-Mental State Examination at the 3rd follow-up interviews (2014–2016). After a mean follow-up of 19.7 years, 16,948 surviving participants was included in the final analysis. Multivariable logistic regression models were used to calculate odds ratio (OR) and 95% confidence interval (CI) with adjustment for potential confounders. Results Cognitive impairment was presented in 2443 participants. Compared to total carbohydrate, dietary fat intake was inversely related to cognitive impairment (OR comparing extreme quartiles = 0.82; 95% CI 0.69–0.97; P-trend = 0.008). The OR (95% CI) comparing extreme quartiles of specific dietary fats was 1.08 (0.89–1.31) for saturated fatty acids (SFAs; P-trend = 0.50), 0.81 (0.65–1.00) for monounsaturated fatty acids (MUFAs; P-trend = 0.03), 0.83 (0.71–0.97) for polyunsaturated fatty acids (PUFAs; P-trend < 0.001), 0.92 (0.77–1.10) for n-3 PUFAs (P-trend = 0.49), and 0.83 (0.71–0.99) for n-6 PUFAs (P-trend = 0.01). Plant-based fat showed an inverse association with cognitive impairment (OR 0.84; 95% CI 0.72–0.98; P-trend = 0.02), whereas no significant association was found for animal fat (P-trend = 0.97). When compared to SFAs, inverse associations remained similar for MUFAs (P-trend = 0.03) and PUFAs (P-trend < 0.001). Conclusions In this large population-based cohort in Chinese adults, we found that substitution of total carbohydrate or SFAs with MUFAs and PUFAs, mainly n-6 PUFAs, was related to a lower risk of cognitive impairment. Furthermore, plant-based fat intake was associated with a lower risk. Our results indicate the importance of considering the quality of fat intake in preventing cognitive impairment. Funding Sources National Medical Research Council, Singapore; National Institutes of Health; National Key Research and Development Program of China. Supporting Tables, Images and/or Graphs

scholarly journals Dietary Fat Intake and Endogenous Sex Steroid Hormone Levels in Postmenopausal Women

2000 ◽  
Vol 18 (21) ◽  
pp. 3668-3676 ◽  
Author(s):  
Michelle D. Holmes ◽  
Donna Spiegelman ◽  
Walter C. Willett ◽  
JoAnn E. Manson ◽  
David J. Hunter ◽  
...  
Keyword(s):  
Postmenopausal Women ◽  
Steroid Hormones ◽  
Dietary Fat ◽  
Sex Steroid Hormones ◽  
Sex Steroid ◽  
Inverse Association ◽  
Fat Intake ◽  
Omega 3 ◽  
Hormone Levels ◽  
Dietary Fat Intake

PURPOSE: To examine the relationship between plasma levels of reproductive sex steroid hormones in postmenopausal women and their reported fat intake.METHODS: We measured plasma sex steroid hormones levels in plasma collected in 1989 and 1990 from 381 healthy postmenopausal women. For each woman, we measured fat intake in 1986 and 1990 by a food-frequency questionnaire. The cross-sectional associations between the percentage of energy from total and specific types of dietary fat intake and plasma hormone levels were assessed by linear regression, controlling for energy intake, obesity, and protein intake.RESULTS: The plasma estradiol level was 4.3% lower (95% confidence limits, −8.3%, −0.2%) for a substitution of 5% of energy from fat intake for an equivalent amount of energy from carbohydrate when adjusted for obesity and other covariates. Estradiol was also inversely associated with all other fat types except trans fat; the inverse associations with vegetable fat and marine omega-3 fats were statistically significant.CONCLUSION: We observed an inverse association between total fat intake averaged over 4 to 5 years and estradiol levels. This result is inconsistent with the hypothesis that fat intake predisposes to breast cancer risk by raising endogenous estrogen levels.

Abstract PR-02: Dietary fat intake and risk of ovarian cancer in the NIH‐AARP Diet and Health Study

2010 ◽  
Author(s):  
Madeleine M. Blank ◽  
Nicolas Wentzensen ◽  
Al Hollenbeck ◽  
Arthur Schatzkin ◽  
Yikyung Park
Keyword(s):  
Ovarian Cancer ◽  
Dietary Fat ◽  
Health Study ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals Dietary fat intake and risk of ovarian cancer in the NIH-AARP Diet and Health Study

2012 ◽  
Vol 106 (3) ◽  
pp. 596-602 ◽  
Author(s):  
M M Blank ◽  
N Wentzensen ◽  
M A Murphy ◽  
A Hollenbeck ◽  
Y Park
Keyword(s):  
Ovarian Cancer ◽  
Dietary Fat ◽  
Health Study ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals Dietary fat intake and the risk of osteoporotic fractures in the elderly

2007 ◽  
Vol 61 (9) ◽  
pp. 1114-1120 ◽  
Author(s):  
M J Martínez-Ramírez ◽  
S Palma ◽  
M A Martínez-González ◽  
A D Delgado-Martínez ◽  
C de la Fuente ◽  
...  
Keyword(s):  
Dietary Fat ◽  
Osteoporotic Fractures ◽  
The Elderly ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals Dietary Fat intake and Breast Cancer Risk in the NIH-AARP Diet and Health Study

2006 ◽  
Vol 163 (suppl_11) ◽  
pp. S96-S96
Author(s):  
A Thiebaut ◽  
V Kipnis ◽  
S-C Chang ◽  
A Subar ◽  
F Thompson ◽  
...  
Keyword(s):  
Breast Cancer ◽  
Breast Cancer Risk ◽  
Cancer Risk ◽  
Dietary Fat ◽  
Health Study ◽  
Fat Intake ◽  
Dietary Fat Intake

scholarly journals FASN, dietary fat intake, and risk of uterine leiomyomata in the Black Women's Health Study

2016 ◽  
Vol 106 (5) ◽  
pp. 1136-1141 ◽  
Author(s):  
Lauren A. Wise ◽  
Julie R. Palmer ◽  
Lynn Rosenberg ◽  
Stephen A. Haddad ◽  
Edward A. Ruiz-Narváez
Keyword(s):  
Women’S Health ◽  
Women's Health ◽  
Dietary Fat ◽  
Health Study ◽  
Fat Intake ◽  
Uterine Leiomyomata ◽  
Dietary Fat Intake

DIETARY FAT INTAKE AND COGNITIVE FUNCTION AMONG OLDER POPULATIONS: A SYSTEMATIC REVIEW AND META-ANALYSIS

2019 ◽  
pp. 1-8
Author(s):  
G.-Y. Cao ◽  
M. Li ◽  
L. Han ◽  
F. Tayie ◽  
S.-S. Yao ◽  
...  
Keyword(s):  
Cognitive Impairment ◽  
Cognitive Function ◽  
Dietary Fat ◽  
Saturated Fat ◽  
Cognitive Outcomes ◽  
Fat Intake ◽  
Unsaturated Fat ◽  
Dietary Fat Intake ◽  
Fat Consumption ◽  
Saturated Fat Intake

Objective: The associations between dietary fat intake and cognitive function are inconsistent and inconclusive. This study aimed to provide a quantitative synthesis of prospective cohort studies on the relationship between dietary fat intake and cognitive function among older adults. Methods: PubMed, EMBASE, PsycINFO and Web of Science databases were searched for prospective cohort studies published in English before March 2018 reporting cognitive outcomes in relation to dietary fat intake. Four binary incident outcomes included were mild cognitive impairment (MCI), dementia, Alzheimer disease (AD) and cognitive impairment. The categories of dietary fat intake were based on fat consumption or the percentage of energy from fat consumption, including dichotomies, tertiles, quartiles and quintiles. The relative risk (RR) with the corresponding 95% confidence intervals (CIs) was pooled using a random effects model. Results: Nine studies covering a total of 23,402 participants were included. Compared with the lowest category of consumption, the highest category of saturated fat intake was associated with an increased risk of cognitive impairment (RR = 1.40; 95% CI: 1.02-1.91) and AD (RR: 1.87, 95% CI: 1.09-3.20). The total and unsaturated fat intake was not statistically associated with cognitive outcomes with significant between-study heterogeneity. Conclusion: This study reported a detrimental association between saturated fat intake and cognitive impairment and mixed results between unsaturated fat intake and selected cognitive outcomes. Given the substantial heterogeneity in the sample size and methodology used across studies, the evidence presented here should be interpreted with caution.

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