Risk Estimates of Dementia and Alzheimer's Disease among Different Whole Grain Food Consumption Categories: A Pilot Study

作者全名："Wang, Kanran; Zhou, Qin"

作者地址："[Wang, Kanran] Chongqing Med Univ, Affiliated Hosp 1, Dept Endocrinol, 1 Youyi St, Chongqing 400016, Peoples R China; [Wang, Kanran] Brigham & Womens Hosp, Dept Anesthesiol Perioperat & Pain Med, Boston, MA 02115 USA; [Wang, Kanran] Harvard Med Sch, Boston, MA 02115 USA; [Wang, Kanran] Brigham & Womens Hosp, Cognit Outcomes Geriatr Surg COGS Res Ctr, Boston, MA 02115 USA; [Zhou, Qin] Chongqing Med Univ, Affiliated Hosp 1, Dept Gynecol, 1 Youyi St, Chongqing 400016, Peoples R China; [Wang, Kanran] Harvard Med Sch, Dept Anesthesiol, 75 Francis St, Boston, MA 02115 USA; [Wang, Kanran] Brigham & Womens Hosp, 75 Francis St, Boston, MA 02115 USA"

通信作者："Wang, KR (通讯作者)，Chongqing Med Univ, Affiliated Hosp 1, Dept Endocrinol, 1 Youyi St, Chongqing 400016, Peoples R China.; Zhou, Q (通讯作者)，Chongqing Med Univ, Affiliated Hosp 1, Dept Gynecol, 1 Youyi St, Chongqing 400016, Peoples R China.; Wang, KR (通讯作者)，Harvard Med Sch, Dept Anesthesiol, 75 Francis St, Boston, MA 02115 USA.; Wang, KR (通讯作者)，Brigham & Womens Hosp, 75 Francis St, Boston, MA 02115 USA."

来源：JPAD-JOURNAL OF PREVENTION OF ALZHEIMERS DISEASE

ESI学科分类：NEUROSCIENCE & BEHAVIOR

WOS号：WOS:000910767200002

JCR分区：Q1

影响因子：6.4

年份：2023

卷号：　

期号：　

开始页：　

结束页：　

文献类型：Article; Early Access

关键词：Whole grain foods; dementia; Alzheimer's disease

摘要："ObjectivesWhole grains (WG) have been widely recognized as healthy foods but few prospective studies have examined WG foods consumption and all-cause dementia and Alzheimer's disease (AD) dementia. This pilot study aimed to investigate the relationship between WG and dementia.Methods2958 subjects from the Framingham Offspring cohort were included with the Food Frequency Questionnaire (FFQ) to assess their diet intake. And multivariate Cox proportional regression was conducted to examine the relations.ResultsAfter an average follow-up of 12.6 years, 322 all-cause dementia were documented, including 247 AD dementia. In the fully adjusted model, participants in the highest vs. the lowest quintiles of WG consumption had lower risks of all-cause dementia (HR, 0.72; 95% CI, 0.53-0.84; P for trend < 0.001) and AD dementia (HR, 0.64; 95% CI, 0.47-0.80; P for trend < 0.001).ConclusionsHigh consumption of WG foods is associated with decreased risks of all-cause dementia and AD dementia.t disease mortality. Our findings are from a preliminary study and need to be confirmed in comprehensive settings and integrated statistical methods."

基金机构：Chongqing Medical University Scholarship Fund for Development of Young Talents; [XRJH201901]

基金资助正文：Chongqing Medical University Scholarship Fund for Development of Young Talents (XRJH201901) to Kanran Wang.