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Journal of Preventive Medicine and Public Health 2004;37(2): 174-181.
Association of Dietary Factors with Cognitive Impairment in Older Women.
Jin Hee Kim, Yunhwan Lee, Geunshik Han
1Department of Preventive Medicine and Public Health, Ajou University School of Medicine, Korea. yhlee@ajou.ac.kr
2Department of Information System Engineering, College of Information Sciences, Hanshin University, Korea.
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< = or19). 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 ( > = or 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.
Key words: Aged; Cognition; Diet; Women
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