In:
Alzheimer's & Dementia, Wiley, Vol. 16, No. S4 ( 2020-12)
Abstract:
Cortical thickness has been associated with cognitive functioning and the risk of Alzheimer’s dementia. Macronutrients, such as fatty acids, are modifiable dietary factors known to be important in brain development. Whether fatty acid intake moderates the relationship between cortical thickness and cognitive performance deserves examination. Method The study population included 261 cognitively‐ healthy adults at risk of Alzheimer’s dementia from the ongoing MIND trial (NCT02817074) that studies the role of the MIND diet on cognition. Cortical thickness was measured on 34 regions of each hemisphere of the brain using FreeSurfer. Dietary fatty acids, including good fats, omega‐3, monounsaturated, polyunsaturated, and bad fats such as saturated and trans‐fatty acids, were assessed through a validated, interviewer‐administered 142‐item food‐frequency‐questionnaire. Participants grouped into high (n=130) or low (n=131) intake of fatty acids based on the median of the study population. Global cognition was composed as a summary measure of 4 cognitive domains from 12 cognitive tests. Linear regression models adjusted for age, sex, site, caloric intake, education, and cognitive activities were used to examine associations between cortical thickness and global cognition according to the dietary intake of fatty acids. Result The average age of study participants was 70 years (range, 65‐83), and 57% were women. Cortical thickness was significantly associated with higher global cognition (beta=1.046, p=0.02). Fatty acids modified the association between cortical thickness and global cognition. Among individuals with a higher intake of omega‐3 or polyunsaturated fatty acids, cortical thickness was associated with higher global cognitive functioning [beta (p‐value): 1.49 (0.032) and 1.366 (0.062), respectively]. In contrast, there was no association between cortical thickness and global cognitive function in individuals with a lower intake of these good fatty acids. In individuals with low consumption of saturated or trans‐fatty acids (bad fats), cortical thickness was associated with higher global cognitive functioning [beta (p‐value): 1.737 (0.009) and 1.467 (0.024), respectively] , but not in individuals with high intake of these fatty acids (all p’s 〉 0.3). Conclusion In cognitively healthy individuals at risk of Alzheimer’s dementia, higher cortical thickness was associated with better cognitive performance, but the dietary intake of fatty acids modified the relationship.
Type of Medium:
Online Resource
ISSN:
1552-5260
,
1552-5279
Language:
English
Publisher:
Wiley
Publication Date:
2020
detail.hit.zdb_id:
2201940-6
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