Eating and healthy ageing: a longitudinal study on the association between food consumption, memory loss and its comorbidities

Xiaoyue Xu (), Mabel Ling, Sally C. Inglis, Louise Hickman and Deborah Parker
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Xiaoyue Xu: University of Technology Sydney
Mabel Ling: University of Technology Sydney
Sally C. Inglis: University of Technology Sydney
Louise Hickman: University of Technology Sydney
Deborah Parker: University of Technology Sydney

International Journal of Public Health, 2020, vol. 65, issue 5, No 12, 582 pages

Abstract: Abstract Objectives To explore the longitudinal association between food groups and memory loss and comorbid heart disease and diabetes (both Type 1 and 2) for people living in New South Wales, Australia. Methods We assessed 139,096 adults (aged 45 years and over) from the 45 and Up Study who completed both baseline (2006–2009) and follow-up (2012–2015) surveys. Mixed linear and generalized estimating equation models were used to examine the longitudinal associations. Results High consumption of fruit, vegetable and protein-rich food associated with lower odds of memory loss. High consumption of fruit and vegetables also associated with lower odds of comorbid heart disease (p ≤ 0.001). People who aged ≥ 80 years with low consumption of cereals had the highest odds of memory loss and comorbid heart disease than people in other age groups (p

Keywords: Food groups; Memory loss; Comorbidities; Heart disease; Longitudinal study (search for similar items in EconPapers)
Date: 2020
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DOI: 10.1007/s00038-020-01337-y

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