Associations Between Dietary Fat Quality and Cognitive Function Among Adults: The Hispanic Community Health Study/Study of Latinos

Nicole Karazurna, Caitlin Porter,Semra Aytur,Tammy M Scott,Josiemer Mattei,Hector Gonzalez,Yasmin Mossavar-Rahmani,Daniela Sotres-Alvarez,Linda Gallo,Martha Daviglus,Linda Van Horn,Tali Elfassy,Marc Gellman,Ashley Moncrieft,Katherine Tucker,Robert Kaplan,Sherman Bigornia

Current Developments in Nutrition（2020）

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摘要

Objectives Individual fatty acids (FA) within dietary fat classes [saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), and trans FA (TFA)] may differentially affect risk of cognitive impairment. This has received little attention by most previous studies of diet and cognitive function, and few studies are available among Hispanic/Latinos. Our objective was to quantify associations of dietary FA (DFA) patterns with cognitive function among Hispanic/Latinos residing in the US. Methods This is a cross-sectional analysis of participants of the Hispanic Community Health Study/Study of Latinos, a diverse cohort recruited from 2008–11 (n = 7842, mean age 55 y, 62% female). Dietary data are from two 24-hr recalls; the National Cancer Institute method was used to estimate usual nutrient intake. Total animal and plant MUFA variables and 26 FA were used to derive DFA …

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