BACKGROUND & AIMS: Adequate dietary intake might prevent cognitive decline among ageing subjects; hence, the relationships between dietary intake and cognitive function in a sample of non-institutionalized active elderly were assessed.
METHODS: Total 187 subjects aged over 65. Dietary intake was assessed using a three-day record and cognitive function using the mini-mental state examination (MMSE). After 8.5+/-3.5 months of follow-up, cognitive function was re-assessed in 110 subjects.
RESULTS: A considerable portion of the subjects presented a low intake of several key nutrients. At baseline, no differences were found between subjects with normal or low MMSE score regarding all dietary parameters. At follow-up, 63 subjects (57%) showed a mild improvement of their MMSE score; their consumption of calcium and of n-3 fatty acids was higher (p<0.01 and p<0.03, respectively) than subjects without improvement. Similarly, multivariate logistic regression showed subjects whose consumption of calcium was above the dietary reference intake had a significantly higher odds ratio (OR) of improving their MMSE (OR=5.41; 95% CI: 1.44-20.29), whereas no effect was found for n-3 fatty acids (OR=2.48; 95% CI: 0.46-13.36).
CONCLUSION: Increased calcium consumption is related to improved cognitive function; the exact effect of n-3 fatty acids intake remains to be assessed.